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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:

Effect of insoluble dietary fiber on printing properties and molecular interactions of 3D-printed soy protein isolate-wheat gluten plant-based meats
Zhi Cheng, Yue Qiu, Mengyao Bian, et al.
International Journal of Biological Macromolecules (2023) Vol. 258, pp. 128803-128803
Closed Access | Times Cited: 29

Showing 1-25 of 29 citing articles:

Insights into the material and 3D printing behaviour of fiber-enriched protein gels
Esther Owusuaa Addo, Sarah H. Wild, Alireza Yousefi, et al.
Food Research International (2025), pp. 115873-115873
Open Access | Times Cited: 1
Characterization of the effects of insoluble soybean polysaccharides on the formation and physicochemical properties of soybean isolate protein gel
Zixi Xue, Yuhong Ge, Baiyu Wang, et al.
Food Chemistry (2025) Vol. 475, pp. 143232-143232
Closed Access | Times Cited: 1
Application of proteins in edible inks for 3D food printing: A review
Yifan Wang, David Julian McClements, Congjin Bai, et al.
Trends in Food Science & Technology (2024) Vol. 153, pp. 104691-104691
Closed Access | Times Cited: 7
Muscle fibrous structural design of plant-based meat analogs: Advances and challenges in 3D printing technology
Zhi Cheng, Yue Qiu, Mengyao Bian, et al.
Trends in Food Science & Technology (2024) Vol. 147, pp. 104417-104417
Closed Access | Times Cited: 6
Dietary Fibers: Shaping Textural and Functional Properties of Processed Meats and Plant-Based Meat Alternatives
Aleksandra Marczak, Ana C. Mendes
Foods (2024) Vol. 13, Iss. 12, pp. 1952-1952
Open Access | Times Cited: 6
Plant oil body as an effective improver for surimi-based 3D printing
Ruizhi Yang, Lingxiang Bao, Yijin Liu, et al.
Additive manufacturing (2024) Vol. 93, pp. 104422-104422
Closed Access | Times Cited: 6
Designing a More Sustainable and Environmentally Friendly Food Supply: A Roadmap for Future Food and Agricultural Research
David Julian McClements
ACS Sustainable Resource Management (2024) Vol. 1, Iss. 8, pp. 1639-1671
Closed Access | Times Cited: 4
Development of special nutritional balanced food 3D printing products based on the mixing of animals/plants materials: research progress, applications, and trends
Yonggan Zhao, Min Zhang, Bhesh Bhandari, et al.
Critical Reviews in Food Science and Nutrition (2025), pp. 1-25
Closed Access
Alternative Protein-Based Meat and Fish Analogs by Conventional and Novel Processing Technologies: A Systematic Review and Bibliometric Analysis
Buse N. Gürbüz, Lorenzo Pastrana, Ricardo N. Pereira, et al.
Foods (2025) Vol. 14, Iss. 3, pp. 498-498
Open Access
Correlations of Gelling Properties and 3D Printability to the Chemical Composition and Rheological Properties of Surimi from Different Marine Fish Species
Yijin Liu, Xinyan Tong, Jiajia Li, et al.
Foods (2025) Vol. 14, Iss. 3, pp. 501-501
Open Access
Effect of Haematococcus pluvialis addition on the rheological property and 3D printing performance of soy protein isolate‐ and wheat gluten‐based pastes
Kun Kou, Yan Du, Fei Yao, et al.
Journal of Food Science (2025) Vol. 90, Iss. 2
Closed Access
3D Food Printing: A Promising Approach to Meet Food Security
Alireza Hodhodi, Eshagh Zakipour Rahimabadi, Sara Simorgh, et al.
(2025), pp. 1-43
Closed Access
Finite element analysis as a promising approach for texture development of plant-based meat analogs
Jingnan Zhang, Heng Zhu
Physics of Fluids (2025) Vol. 37, Iss. 3
Open Access
Effect of Non-Meat Protein Addition on the 3D Printing Performance of Chicken Meat
Xin Li, Mingyuan Huang, Dan Chen, et al.
Foods (2025) Vol. 14, Iss. 6, pp. 1015-1015
Open Access
Insoluble dietary fiber stabilized Pickering emulsions as novel food ingredients: Preparation, potential applications and future perspectives
Yaomei Ma, Nan Zheng, Yueqi Wang, et al.
Food Chemistry X (2025), pp. 102458-102458
Open Access
Sodium tripolyphosphate crosslinking enhancement on shikonin-loaded gelatin emulsions with high structure stability and its application in 4D printing
Jie Zhang, Juncheng Zhu, Yajie Yang, et al.
Food Chemistry (2025), pp. 144263-144263
Closed Access
Effects of different fruit freeze-dried powders on the 3D printing properties of peach gum-based gummy candy gels
Yexing Liang, Jing-Bing Xu, Li Zhou, et al.
Food Chemistry X (2025), pp. 102464-102464
Open Access
Preparation, characterization and potential mechanisms of 3D-printed meat analogs based on soy protein isolate-wheat gluten protein by L-cysteine cross-linking
Zhi Cheng, Yue Qiu, Xuemei He, et al.
Food Research International (2025), pp. 116370-116370
Closed Access
Peanut oil body as a food-grade ink for 3D printing: Preparation, characterization and performance
Ruizhi Yang, Zhi Cheng, Yadong Zhao, et al.
Food Research International (2025), pp. 116486-116486
Closed Access
Plant-based fat substitutes: soy protein hydrolysate-nano soy fibre co-assembled microgels embedded within oleogel matrices
Yue Kong, Lina Sun, Yuqi Xie, et al.
Food Hydrocolloids (2025), pp. 111489-111489
Closed Access
Nondestructive frozen protein ink: Antifreeze mechanism, processability, and application in 3D printing
Tian Han, Xu Chen, Jiajie Wu, et al.
International Journal of Biological Macromolecules (2024) Vol. 277, pp. 134009-134009
Closed Access | Times Cited: 2
Extraction technology determines the properties of bamboo shoots dietary fiber concentrate and its application in chicken mince gels: systematic analysis
Hailang Wang, Zheng-Ren ZHANG, Boxiao Wu, et al.
Food Hydrocolloids (2024), pp. 110776-110776
Closed Access | Times Cited: 2
3D Printing Properties of Heat-Induced Sodium Alginate–Whey Protein Isolate Edible Gel
Zhihua Li, Siwen Wang, Qin Zhou, et al.
Gels (2024) Vol. 10, Iss. 7, pp. 425-425
Open Access | Times Cited: 2
The impact of dietary fibers on the construction and molecular network of extrusion-based 3D-printed chicken noodles: Unlocking the potential of specialized functional food
Yi Liu, Kexian Chen, Qinglin Zeng, et al.
Food Chemistry (2024) Vol. 463, pp. 141065-141065
Closed Access | Times Cited: 2
Evaluating the effects of insoluble date fruit (Phoenix dactylifera L.) fibers on meat analogue patties composed of pea and wheat protein isolates
Sanaa Rasul, Mohammad Tarique, Asma Obaid Hamdan Alkaabi, et al.
Food Research International (2024) Vol. 197, pp. 115158-115158
Open Access | Times Cited: 2
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