OpenAlex is a bibliographic catalogue of scientific papers, authors and institutions accessible in open access mode, named after the Library of Alexandria. It's citation coverage is excellent and I hope you will find utility in this listing of citing articles!
If you click the article title, you'll navigate to the article, as listed in CrossRef. If you click the Open Access links, you'll navigate to the "best Open Access location". Clicking the citation count will open this listing for that article. Lastly at the bottom of the page, you'll find basic pagination options.
Requested Article:
Microwave-induced rapid 4D change in color of 3D printed apple/potato starch gel with red cabbage juice-loaded WPI/GA mixture
Ahmed Fathy Ghazal, Min Zhang, Zhimei Guo
Food Research International (2023) Vol. 172, pp. 113138-113138
Closed Access | Times Cited: 12
Ahmed Fathy Ghazal, Min Zhang, Zhimei Guo
Food Research International (2023) Vol. 172, pp. 113138-113138
Closed Access | Times Cited: 12
Showing 12 citing articles:
Printing the future of food: The physics perspective on 3D food printing
Muhammad Waseem, Assad Mohammad Tahir, Yaqoob Majeed
Food Physics (2023) Vol. 1, pp. 100003-100003
Open Access | Times Cited: 42
Muhammad Waseem, Assad Mohammad Tahir, Yaqoob Majeed
Food Physics (2023) Vol. 1, pp. 100003-100003
Open Access | Times Cited: 42
3D/4D printed super reconstructed foods: Characteristics, research progress, and prospects
Hao Shi, Min Zhang, Arun S. Mujumdar
Comprehensive Reviews in Food Science and Food Safety (2024) Vol. 23, Iss. 2
Closed Access | Times Cited: 12
Hao Shi, Min Zhang, Arun S. Mujumdar
Comprehensive Reviews in Food Science and Food Safety (2024) Vol. 23, Iss. 2
Closed Access | Times Cited: 12
4D food printing: Key factors and optimization strategies
Ningzhe Wang, Ruiling Li, Xibo Wang, et al.
Trends in Food Science & Technology (2024) Vol. 145, pp. 104380-104380
Closed Access | Times Cited: 7
Ningzhe Wang, Ruiling Li, Xibo Wang, et al.
Trends in Food Science & Technology (2024) Vol. 145, pp. 104380-104380
Closed Access | Times Cited: 7
Rational design of a starch/whey protein isolate/caffeic acid ternary system to alleviate gel deterioration during freeze-thaw cycles
Qian Lin, Wei Liang, Wenqing Zhao, et al.
Carbohydrate Polymers (2025) Vol. 352, pp. 123221-123221
Closed Access
Qian Lin, Wei Liang, Wenqing Zhao, et al.
Carbohydrate Polymers (2025) Vol. 352, pp. 123221-123221
Closed Access
Whey Protein Hydrogels and Emulsion Gels with Anthocyanins and/or Goji Oil: Formation, Characterization and In Vitro Digestion Behavior
Abdullah S. Seddiek, Kaiwen W. Chen, Fanlin Zhou, et al.
Antioxidants (2025) Vol. 14, Iss. 1, pp. 60-60
Open Access
Abdullah S. Seddiek, Kaiwen W. Chen, Fanlin Zhou, et al.
Antioxidants (2025) Vol. 14, Iss. 1, pp. 60-60
Open Access
Advances in 3D and 4D Printing of Gel-Based Foods: Mechanisms, Applications, and Future Directions
Qin Zhou, Zhihua Li, Xiaowei Huang, et al.
Gels (2025) Vol. 11, Iss. 2, pp. 94-94
Open Access
Qin Zhou, Zhihua Li, Xiaowei Huang, et al.
Gels (2025) Vol. 11, Iss. 2, pp. 94-94
Open Access
Optimization of printability of barley seedling powder compounded with starch and study on the setting effect of energy carrying electromagnetic field
Yuanyuan Li, Yinqiao Lv, Bingzheng Li, et al.
Journal of Food Engineering (2025), pp. 112539-112539
Closed Access
Yuanyuan Li, Yinqiao Lv, Bingzheng Li, et al.
Journal of Food Engineering (2025), pp. 112539-112539
Closed Access
Temperature-driven controllable deformation in 4D printing through programmable heterogeneous laminated bilayer structure
Chengcheng Li, Ting Wu, Libing Zhang, et al.
The International Journal of Advanced Manufacturing Technology (2024) Vol. 131, Iss. 3-4, pp. 1241-1253
Closed Access | Times Cited: 3
Chengcheng Li, Ting Wu, Libing Zhang, et al.
The International Journal of Advanced Manufacturing Technology (2024) Vol. 131, Iss. 3-4, pp. 1241-1253
Closed Access | Times Cited: 3
4D Color Change of 3D-printed Pasta Cooked with Different-Flavored Waters and its Potential Use as a Cooking Indicator
Ahmed Fathy Ghazal, Min Zhang, Chunli Li
Food and Bioprocess Technology (2024) Vol. 17, Iss. 12, pp. 4939-4959
Closed Access | Times Cited: 1
Ahmed Fathy Ghazal, Min Zhang, Chunli Li
Food and Bioprocess Technology (2024) Vol. 17, Iss. 12, pp. 4939-4959
Closed Access | Times Cited: 1
Potential of Bioactive Ingredients for Healthy 4D Food Printing: Applications and Challenges
Sanket Balasaheb Kokane, Vinkel Kumar Arora, S. Thangalakshmi
Food Reviews International (2024) Vol. 40, Iss. 10, pp. 3792-3815
Closed Access | Times Cited: 1
Sanket Balasaheb Kokane, Vinkel Kumar Arora, S. Thangalakshmi
Food Reviews International (2024) Vol. 40, Iss. 10, pp. 3792-3815
Closed Access | Times Cited: 1
Current Trends in Additive Manufacturing Based 4D Food Printing Technology: A Review
Sanket Balasaheb Kokane, PR. Anjaly, S. Thangalakshmi, et al.
Future Foods (2024), pp. 100450-100450
Open Access | Times Cited: 1
Sanket Balasaheb Kokane, PR. Anjaly, S. Thangalakshmi, et al.
Future Foods (2024), pp. 100450-100450
Open Access | Times Cited: 1
Effect of oil and particles content on microstructure, rheology, and thermosensitive 3D printability of particles -stabilized high internal phase Pickering emulsions
Chao Wu, Zhe Liu, Xue Hei, et al.
Food Hydrocolloids (2024) Vol. 160, pp. 110833-110833
Closed Access | Times Cited: 1
Chao Wu, Zhe Liu, Xue Hei, et al.
Food Hydrocolloids (2024) Vol. 160, pp. 110833-110833
Closed Access | Times Cited: 1
