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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:

Correlation between 3D printability and rheological properties of biopolymer fluid: A case study of alginate-based hydrogels
Qiming Zhong, Yu Chen, Xuri Zhang, et al.
Journal of Food Engineering (2024) Vol. 370, pp. 111970-111970
Closed Access | Times Cited: 11

Showing 11 citing articles:

Biofabrication and evaluation of 3D printed and cast PCL / collagen-alginate hydrogel tubular scaffolds for urethral tissue engineering
Rasool Setareyi, Ashrafalsadat Hatamian-Zarmi, Zahra‐Beagom Mokhtari‐Hosseini, et al.
International Journal of Biological Macromolecules (2025), pp. 142143-142143
Closed Access | Times Cited: 1
Superabsorbent polyacrylamide nanocomposite hydrogels with cashew tree gum: Investigation of the effect of laponite on swelling capacity and rheological properties
Jhaemely Gabrielly Vieira da Silva, Albert S. Silva, Idglan S. de Lima, et al.
International Journal of Biological Macromolecules (2025), pp. 140487-140487
Closed Access
Hydrogel-Based Inks for Extrusion 3D Printing: A Rheological Viewpoint
Prachi Thareja, Sanchari Swarupa, Sharif Ahmad, et al.
Current Opinion in Colloid & Interface Science (2025), pp. 101918-101918
Closed Access
Microfibrillated cellulose derived from Gelidium amansii controls the thermo-physical properties of emulsion gel composite as the base for cheese alternative
Nur Istianah, Ju Hyun Min, Teti Estiasih, et al.
Food Hydrocolloids (2025), pp. 111376-111376
Closed Access
Thixotropy in food systems: A study on mayonnaise
Raviteja Miriyala, Abhijit P. Deshpande, Parag Ravindran
Journal of Food Engineering (2025), pp. 112573-112573
Closed Access
Addition of chicken fat to cooked rice improved its flavor, cooking quality, and digestibility
Wangyang Shen, Wenjie Cao, Ning Zhang, et al.
Food Chemistry X (2025), pp. 102415-102415
Open Access
Exploring different food-grade bigel systems for delivering bioactive carotenoids: Part 2 - Potential for extrusion-based 3D printing
Bruna Vitória Neves, Andrêssa S. Fernandes, Fabiana Perrechil, et al.
Food Hydrocolloids (2025), pp. 111428-111428
Closed Access
A novel characterization technique for hydrogels – in situ rheology-Raman spectroscopy for gelation and polymerization tracking
Sina Lambrecht, Marek Biermann, Selin Kara, et al.
Materials Advances (2024) Vol. 5, Iss. 17, pp. 6957-6966
Open Access | Times Cited: 2
The Impact of Temperature and the Duration of Freezing on a Hydrogel Used for a 3D-Bioprinted In Vitro Skin Model
Maja Sever, Dominik Škrinjar, Tina Maver, et al.
Biomedicines (2024) Vol. 12, Iss. 9, pp. 2028-2028
Open Access
Improving color and digestion resistibility of 3D-printed ready-to-eat starch gels using anthocyanins
Guiying Huang, Qin Wang, Qiming Zhong, et al.
LWT (2024) Vol. 213, pp. 116990-116990
Open Access
Numerical simulation of the shear rate in the fused filament fabrication process of poly-ether-ether-ketone (PEEK)
Shahriar Bakrani Balani, Hossein Mokhtarian, Tiina Salmi, et al.
Progress in Additive Manufacturing (2024)
Open Access
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