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:
Customized 3D printing to build plant-based meats: Spirulina platensis protein-based Pickering emulsion gels as fat analogs
Jiaxin Guo, Xinya Gu, Zong Meng
Innovative Food Science & Emerging Technologies (2024) Vol. 94, pp. 103679-103679
Closed Access | Times Cited: 7
Jiaxin Guo, Xinya Gu, Zong Meng
Innovative Food Science & Emerging Technologies (2024) Vol. 94, pp. 103679-103679
Closed Access | Times Cited: 7
Showing 7 citing articles:
Advances of protein-based emulsion gels as fat analogues: Systematic classification, formation mechanism, and food application
Shaoyi Cen, S. Li, Zong Meng
Food Research International (2024) Vol. 191, pp. 114703-114703
Closed Access | Times Cited: 6
Shaoyi Cen, S. Li, Zong Meng
Food Research International (2024) Vol. 191, pp. 114703-114703
Closed Access | Times Cited: 6
Impressão 3D de Alimentos: Uma revisão sobre a história, funcionalidade e desafios no desenvolvimento de produtos
M. A. D. M. LOURENÇO, Maria Teresa Pedrosa Silva Clerici, Luan Ramos da Silva, et al.
Research Society and Development (2025) Vol. 14, Iss. 1, pp. e1714147902-e1714147902
Open Access
M. A. D. M. LOURENÇO, Maria Teresa Pedrosa Silva Clerici, Luan Ramos da Silva, et al.
Research Society and Development (2025) Vol. 14, Iss. 1, pp. e1714147902-e1714147902
Open Access
3D printing of plant-based fat inks towards manufacturing complex cellular agriculture products with fatty structures
K. Schüler, Diana M. C. Marques, Afonso Gusmão, et al.
Food Hydrocolloids (2024) Vol. 157, pp. 110369-110369
Open Access | Times Cited: 3
K. Schüler, Diana M. C. Marques, Afonso Gusmão, et al.
Food Hydrocolloids (2024) Vol. 157, pp. 110369-110369
Open Access | Times Cited: 3
4D printing: a novel application for structuring oils with fat-analog characteristics
Shaoyi Cen, Zong Meng
Trends in Food Science & Technology (2024), pp. 104729-104729
Closed Access
Shaoyi Cen, Zong Meng
Trends in Food Science & Technology (2024), pp. 104729-104729
Closed Access
Spirulina platensis protein-based emulsion gel as fat substitute in meat analogs: Evaluation performance across post-processing
Jiaxin Guo, Yizhou Huang, Xinya Gu, et al.
Food Chemistry (2024) Vol. 463, pp. 141414-141414
Closed Access
Jiaxin Guo, Yizhou Huang, Xinya Gu, et al.
Food Chemistry (2024) Vol. 463, pp. 141414-141414
Closed Access
Organic nanomaterials applied to the manufacturing of personalized future 3D-printed foods: A review
Qing Guo, Min Zhang, Arun S. Mujumdar, et al.
Trends in Food Science & Technology (2024) Vol. 156, pp. 104835-104835
Closed Access
Qing Guo, Min Zhang, Arun S. Mujumdar, et al.
Trends in Food Science & Technology (2024) Vol. 156, pp. 104835-104835
Closed Access
Multimaterial 3D printing of plant protein-based material
Yu Wang, Zhiyou Ge, Li Li, et al.
Innovative Food Science & Emerging Technologies (2024) Vol. 100, pp. 103901-103901
Closed Access
Yu Wang, Zhiyou Ge, Li Li, et al.
Innovative Food Science & Emerging Technologies (2024) Vol. 100, pp. 103901-103901
Closed Access
