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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:

Role of dietary fiber and flaxseed oil in altering the physicochemical properties and 3D printability of cod protein composite gel
Yisha Xie, Xiliang Yu, Yue Wang, et al.
Journal of Food Engineering (2022) Vol. 327, pp. 111053-111053
Closed Access | Times Cited: 48

Showing 1-25 of 48 citing articles:

Rheological insight of polysaccharide/protein based hydrogels in recent food and biomedical fields: A review
Zhiping Fan, Ping Cheng, Pan Zhang, et al.
International Journal of Biological Macromolecules (2022) Vol. 222, pp. 1642-1664
Closed Access | Times Cited: 91
Rheological properties, gel properties and 3D printing performance of soy protein isolate gel inks added with different types of apricot polysaccharides
Kaiqian Xu, Caie Wu, Gongjian Fan, et al.
International Journal of Biological Macromolecules (2023) Vol. 242, pp. 124624-124624
Closed Access | Times Cited: 50
Effect of Na+ and Ca2+ on the texture, structure and microstructure of composite protein gel of mung bean protein and wheat gluten
Ruqi Guo, Linlin Liu, Yuyang Huang, et al.
Food Research International (2023) Vol. 172, pp. 113124-113124
Closed Access | Times Cited: 42
Enhanced rheological and 3D-printing properties of high internal phase emulsions stabilized by egg white microgels synergized with konjac gum/xanthan gum
Xiliang Yu, Lin Han, Qing-Gang Xu, et al.
Food Hydrocolloids (2024) Vol. 153, pp. 109981-109981
Closed Access | Times Cited: 17
3D printing based on meat materials: Challenges and opportunities
Hualin Dong, Peng Wang, Zongyun Yang, et al.
Current Research in Food Science (2022) Vol. 6, pp. 100423-100423
Open Access | Times Cited: 52
Extrusion-Based 3D Food Printing: Printability Assessment and Improvement Techniques
Amaresh Kadival, Manpreet Kour, Deepoo Meena, et al.
Food and Bioprocess Technology (2022) Vol. 16, Iss. 5, pp. 987-1008
Closed Access | Times Cited: 44
High internal phase emulsions of ω-3 fatty acids stabilized by fish scale gelatin particles: Application to lipid-enhanced surimi 3D printing
Yuhang Wang, Die Hu, Yue Wei, et al.
Food Hydrocolloids (2023) Vol. 146, pp. 109254-109254
Closed Access | Times Cited: 39
Advances in the Potential Application of 3D Food Printing to Enhance Elderly Nutritional Dietary Intake
Yisha Xie, Qingqing Liu, Wenwen Zhang, et al.
Foods (2023) Vol. 12, Iss. 9, pp. 1842-1842
Open Access | Times Cited: 37
Preparation and 3D printing of high internal-phase Pickering emulsions stabilized by chicken egg white microgel
Xiliang Yu, Lin Han, Jiaqi Liu, et al.
Food Hydrocolloids (2023) Vol. 147, pp. 109393-109393
Closed Access | Times Cited: 29
Research progress of 3D printing technology in functional food, powering the future of food
Rina Wu, Jinhui Jiang, Feiyu An, et al.
Trends in Food Science & Technology (2024) Vol. 149, pp. 104545-104545
Closed Access | Times Cited: 14
Recent research and applications in lipid-based food and lipid-incorporated bioink for 3D printing
Yuanliang Zhong, Bo Wang, Weiqiao Lv, et al.
Food Chemistry (2024) Vol. 458, pp. 140294-140294
Closed Access | Times Cited: 14
Investigation on 3D Printing of Shrimp Surimi Adding Three Edible Oils
Yanmo Pan, Qinxiu Sun, Yang Liu, et al.
Foods (2024) Vol. 13, Iss. 3, pp. 429-429
Open Access | Times Cited: 12
Modification of myofibrillar protein structural characteristics: Effect of ultrasound-assisted first-stage thermal treatment on unwashed Silver Carp surimi gel
Yisha Xie, Kangyu Zhao, Feng Yang, et al.
Ultrasonics Sonochemistry (2024) Vol. 107, pp. 106911-106911
Open Access | Times Cited: 11
Preparation and characterization of fish-derived protein gel as a potential dysphagia food: Co-mingling effects of inulin and konjac glucomannan mixtures
Qian Chen, Yanyan Wu, Limin Cao, et al.
Food Chemistry (2024) Vol. 460, pp. 140742-140742
Closed Access | Times Cited: 10
Improvement in texture and color of soy protein isolate gel containing capsorubin and carotenoid emulsions following microwave heating
Yangyang Li, Shengnan Wang, Xiulin Liu, et al.
Food Chemistry (2023) Vol. 428, pp. 136743-136743
Open Access | Times Cited: 22
Cultivating edible bio-inks: Elevating 3D printing with medium-internal-phase emulsion gel incorporating soybean protein isolate microgel particles
Jing-ru Song, Jiarong Huang, Si-xu Ren, et al.
Food Hydrocolloids (2023) Vol. 149, pp. 109582-109582
Closed Access | Times Cited: 17
Exploring molecular mechanism of fish myofibrillar protein adsorbing and releasing aldehydes with different structures
Huilin Zhao, Tingting Zhang, Jianan Chen, et al.
Food Bioscience (2024) Vol. 59, pp. 104040-104040
Closed Access | Times Cited: 6
Influence of beeswax-based fish oil oleogels on the mechanism of water and oil retention in Pacific white shrimp (Litopenaeus vannamei) meat emulsion gels: Filling, emulsification and phase transition
Zongyuan Han, K.-J. Cheng, Yanmo Pan, et al.
Food Chemistry (2024) Vol. 458, pp. 140188-140188
Closed Access | Times Cited: 6
Carrageenan addition improves the melting temperature and 3D printing performance of the gelatin system
Yue Wang, Lin Han, Wanying Yu, et al.
Food Hydrocolloids (2023) Vol. 144, pp. 108918-108918
Closed Access | Times Cited: 16
Regulation of Protein Flexibility and Promoting the Cod Protein Gel Formation Using Ultrasound Treatment
Yisha Xie, Feng Yang, Kangyu Zhao, et al.
Journal of Agricultural and Food Chemistry (2023) Vol. 71, Iss. 47, pp. 18601-18612
Closed Access | Times Cited: 16
Impact of Insoluble Dietary Fiber and CaCl2 on Structural Properties of Soybean Protein Isolate–Wheat Gluten Composite Gel
Wentao Lian, Qinlin Hu, Min Qu, et al.
Foods (2023) Vol. 12, Iss. 9, pp. 1890-1890
Open Access | Times Cited: 15
Glycation of whey protein isolate and stachyose modulates their in vitro digestibility: Promising prebiotics as functional ingredients
Guang‐yao Zhang, Cong Sun, Jing-ru Song, et al.
Food Bioscience (2023) Vol. 52, pp. 102379-102379
Closed Access | Times Cited: 14
The formation of rice starch/casein complex by hydrothermal and stabilizing high internal phase emulsions with 3D printing property
Yu Liu, Zhifeng Tan, Xianbing Xu, et al.
Food Hydrocolloids (2023) Vol. 144, pp. 108995-108995
Closed Access | Times Cited: 12
Influence of different carrageenan contents on the rheological properties and 3D printing suitability of whey isolate protein-based emulsion gels
Xinyu Shi, Jiaqi Liu, Qian Liu, et al.
Food Hydrocolloids (2024), pp. 110839-110839
Closed Access | Times Cited: 4
Organoleptic properties and neuroimaging response on the perception of edible gels
Jakub Berčí­k, Vladimí­r Vietoris, Melina Korčok, et al.
Heliyon (2025) Vol. 11, Iss. 1, pp. e41649-e41649
Open Access
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