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OpenAlex Citation Counts

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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:

Egg yolk powder-starch gel as novel ink for food 3D printing: Rheological properties, microstructure and application
Yuanliang Zhong, Bo Wang, Weiqiao Lv, et al.
Innovative Food Science & Emerging Technologies (2023) Vol. 91, pp. 103545-103545
Closed Access | Times Cited: 17

Showing 17 citing articles:

Effect of guar gum on the rheological properties, microstructure and 3D printing performance of egg yolk powder-potato starch composite gel
Yuanliang Zhong, Shiyu Zeng, Yinqiao Lv, et al.
Food Hydrocolloids (2024) Vol. 153, pp. 110018-110018
Closed Access | Times Cited: 21
Electrospun gelatin/tea polyphenol@pullulan nanofibers for fast‐dissolving antibacterial and antioxidant applications
Jianfeng Zhou, Weiqiang Wang, Xingjian Yang, et al.
Journal of Food Science (2024) Vol. 89, Iss. 11, pp. 7803-7818
Closed Access | Times Cited: 19
Progress in three-dimensional (3D) printed foods for dysphagia patients: Food sources, processing techniques, printability, nutrition, acceptability, and safety aspects
Mpho Brian Molimi, Paul F. Egan, Oluwafemi Ayodeji Adebo
Food Research International (2025) Vol. 202, pp. 115629-115629
Open Access | Times Cited: 1
Formation mechanism and stability of egg white fluid gels under ultrahigh-pressure homogenization pretreatment and synergistic heating effect
Di Zhu, Gan Hu, Hong He, et al.
Food Research International (2024) Vol. 195, pp. 114980-114980
Closed Access | Times Cited: 6
Effect of Soy Protein Isolate on Pasting, Rheological, and Textural Attributes of Potato Starch
Gourav Chakraborty, Tanmay Yadav, Chandan Kumar, et al.
Starch - Stärke (2024) Vol. 76, Iss. 9-10
Closed Access | Times Cited: 5
Rheology of high internal phase ratio emulsions and foams
Rajinder Pal
Advances in Colloid and Interface Science (2025) Vol. 339, pp. 103426-103426
Open Access
Beyond Imitation: How Food Colloids Are Shaping the Next Generation of Biomimetic Foods
Yong Guo, Jiacheng Wang, Lianxin Du, et al.
Gels (2025) Vol. 11, Iss. 3, pp. 155-155
Open Access
Effect of cellulose fibers on the structure, rheological and 3D printing properties of corn starch-based hydrogel ink
Jintao Zhang, Bo Liu, Yuheng Wang, et al.
International Journal of Biological Macromolecules (2025), pp. 141443-141443
Closed Access
Elucidating the mechanism by which hofmeister anions influence rheological properties and microstructure of egg yolk low–density lipoprotein/κ–carrageenan double–network hydrogels
Jian Li, Mengzhuo Liu, Yunze Ma, et al.
Food Hydrocolloids (2025), pp. 111275-111275
Closed Access
Precise additive food manufacturing: Printing of millet dough, characterization, and comprehensive printability assessment
Sanket Balasaheb Kokane, Vinkel Kumar Arora, S. Thangalakshmi
Journal of Food Science (2025) Vol. 90, Iss. 3
Closed Access
Effects of honeysuckle powder on pasting, structure and 3D printing properties of yam powder
Guoxia Wang, Si Wu, Qing Luo, et al.
Journal of Food Measurement & Characterization (2025)
Closed Access
Improvement of rheological, network structure and 3D printing properties of heat-induced egg yolk low density lipoprotein hydrogel: The role of bivalent metal ions
Jian Li, Rui Chuang, Yunze Ma, et al.
Food Chemistry (2024) Vol. 467, pp. 142214-142214
Closed Access | Times Cited: 2
Octenyl succinic anhydride starch enhanced 3D printability of corn starch-based emulsion-filled gels incorporating egg yolk
Yuanliang Zhong, Bo Wang, Bingzheng Li, et al.
International Journal of Biological Macromolecules (2024) Vol. 284, pp. 138110-138110
Closed Access | Times Cited: 2
3D printing cassava starch-ovalbumin intelligent labels: Co-pigmentation effects of gallic acid on anthocyanins
Guixin Tan, Jingjie Hou, Dekun Meng, et al.
International Journal of Biological Macromolecules (2024) Vol. 281, pp. 135684-135684
Closed Access
3D printing of special shape model: new insight into material properties and correlation of model printing properties
Dongle Niu, Min Zhang, Arun S. Mujumdar, et al.
Journal of Food Engineering (2024) Vol. 388, pp. 112385-112385
Closed Access
Co-delivery of astaxanthin using positive synergistic effect from biomaterials: From structural design to functional regulation
Fengqiujie Wang, Jianhua Zeng, Lin Liu, et al.
Food Chemistry (2024) Vol. 470, pp. 142731-142731
Closed Access
REVOLUTIONIZING MASS FOOD PRODUCTION:THE POTENTIAL OF 3D FOOD PRINTING
Gelbert Jethro Sanyoto, Haniel Yudiar, Victoria Kristina Ananingsih, et al.
Journal of Nutrition College (2024) Vol. 14, Iss. 1, pp. 83-98
Open Access
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