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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:

Application of extrusion-based 3D food printing to regulate marbling patterns of restructured beef steak
Jung Whee Park, Su Hyun Lee, Hyun Woo Kim, et al.
Meat Science (2023) Vol. 202, pp. 109203-109203
Closed Access | Times Cited: 20

Showing 20 citing articles:

Printing the future of food: The physics perspective on 3D food printing
Muhammad Waseem, Assad Mohammad Tahir, Yaqoob Majeed
Food Physics (2023) Vol. 1, pp. 100003-100003
Open Access | Times Cited: 45
AI-based additive manufacturing for future food: Potential applications, challenges and possible solutions
Qi Yu, Min Zhang, Arun S. Mujumdar, et al.
Innovative Food Science & Emerging Technologies (2024) Vol. 92, pp. 103599-103599
Closed Access | Times Cited: 19
Modern Concepts of Restructured Meat Production and Market Opportunities
Abdul Samad, AMM Nurul Alam, Swati Kumari, et al.
Food Science of Animal Resources (2024) Vol. 44, Iss. 2, pp. 284-298
Open Access | Times Cited: 16
Recent insights into bonding technologies in restructured meat production: A review
Z. L. Ren, Zhijie Li, Zhonghai Hu, et al.
Food Chemistry X (2024) Vol. 23, pp. 101712-101712
Open Access | Times Cited: 9
Towards the development of foods 3D printer: Trends and technologies for foods printing
Husam A. Neamah, Joseph Wicaksono Tandio
Heliyon (2024) Vol. 10, Iss. 13, pp. e33882-e33882
Open Access | Times Cited: 8
3D Bioprinting of Cultured Meat: A Promising Avenue of Meat Production
Xudong Guo, Dingyi Wang, Bin He, et al.
Food and Bioprocess Technology (2023) Vol. 17, Iss. 7, pp. 1659-1680
Closed Access | Times Cited: 13
State of the art, challenges, and future prospects for the multi-material 3D printing of plant-based meat
Elise Caron, Davy Van de Walle, Koen Dewettinck, et al.
Food Research International (2024) Vol. 192, pp. 114712-114712
Closed Access | Times Cited: 5
Research Progress in Printing Formulation for 3D Printing of Healthy Future Foods
Anjelina Sundarsingh, Min Zhang, Arun S. Mujumdar, et al.
Food and Bioprocess Technology (2023) Vol. 17, Iss. 11, pp. 3408-3439
Closed Access | Times Cited: 12
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
3D Food Printing Technology: A Critical Scientometric and Systematic Review, and Future Research Directions
Mohammed Alghamdy, Viridiana Tejada‐Ortigoza, Rafiq Ahmad
Food Reviews International (2025), pp. 1-22
Closed Access
Development of Meat‐Based Formulations for 3D Printed Products Oriented to Dysphagia Diet
Aušrinė Kurapkienė, Rimantė Vinauskienė, Viktorija Eisinaitė, et al.
Journal of Texture Studies (2025) Vol. 56, Iss. 2
Closed Access
Effectiveness, Challenges, and Environmental Impacts of New Food Strategies with Plant and Animal Protein Products
Ziane da Conceição das Mercês, Natalia Maldaner Salvadori, Sabrina Melo Evangelista, et al.
Foods (2024) Vol. 13, Iss. 20, pp. 3217-3217
Open Access | Times Cited: 2
Study on color and flavor changes of 4D printed white mushroom gel with microcapsules containing gelatin / β-cyclodextrin induced by microwave heating
Kunpeng Xiao, Yujie Zhang, Leiqing Pan, et al.
International Journal of Biological Macromolecules (2024) Vol. 279, pp. 135365-135365
Closed Access | Times Cited: 1
Exploring the potential of bacterial cellulose paste as a fat replacer for low-fat plant-based hamburger patties
Jung-Soo Lee, Jaejoon Han
Food Research International (2023) Vol. 176, pp. 113832-113832
Closed Access | Times Cited: 3
3D printed meat and the fundamental aspects affecting printability
Sai Sathvika Moparthi, Gokul Krishna L., Rahul Karyappa, et al.
Journal of Texture Studies (2023) Vol. 55, Iss. 1
Closed Access | Times Cited: 2
3D-Printed Meat Paste Using Minimal Additive: Assessment of Rheological and Printing Behavior with Post-Processing Stability
Hanife Aydan Yatmaz
Food Biophysics (2024) Vol. 19, Iss. 3, pp. 503-516
Open Access
3D Printing in the Development of Meat Based Products
Kurnia Ramadhan, Nurul Huda
(2024), pp. 579-592
Closed Access
Utilizing 3D printing to create sustainable novel food products with innovative ingredients
Min Feng, Min Zhang, Bhesh Bhandari, et al.
Innovative Food Science & Emerging Technologies (2024), pp. 103873-103873
Closed Access
A Review on the Application of Animal-Based Materials Using 3D Printing and Protein Restructuring Technologies
Hyung-Youn Choi, Eun-Jin Lim, Hack-Youn Kim
Food Science of Animal Resources (2024) Vol. 45, Iss. 1, pp. 282-302
Open Access
Research on a new process of reconstituted landess goose steak
Saisai Zhang, Hanrui Wang, Siyuan Li, et al.
Food Chemistry X (2024) Vol. 25, pp. 102118-102118
Open Access
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