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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:

3D printing: Development of animal products and special foods
Zuhaib F. Bhat, James D. Morton, Sunil Kumar, et al.
Trends in Food Science & Technology (2021) Vol. 118, pp. 87-105
Closed Access | Times Cited: 55

Showing 1-25 of 55 citing articles:

The fourth industrial revolution in the food industry—part II: Emerging food trends
Abdo Hassoun, Alaa El‐Din A. Bekhit, Anet ­Režek ­Jambrak, et al.
Critical Reviews in Food Science and Nutrition (2022) Vol. 64, Iss. 2, pp. 407-437
Closed Access | Times Cited: 94
A review of high internal phase Pickering emulsions: Stabilization, rheology, and 3D printing application
Xiao He, Qingye Lu
Advances in Colloid and Interface Science (2024) Vol. 324, pp. 103086-103086
Open Access | Times Cited: 26
3D printing of nutritious dysphagia diet: Status and perspectives
Zhenbin Liu, Xi Chen, Hongbo Li, et al.
Trends in Food Science & Technology (2024) Vol. 147, pp. 104478-104478
Closed Access | Times Cited: 13
Food Processing and Nutrition Strategies for Improving the Health of Elderly People with Dysphagia: A Review of Recent Developments
Ting Liu, Jianheng Zheng, Jun Du, et al.
Foods (2024) Vol. 13, Iss. 2, pp. 215-215
Open Access | Times Cited: 12
Towards the Development of 3D-Printed Food: A Rheological and Mechanical Approach
Viridiana Tejada‐Ortigoza, Enrique Cuan‐Urquizo
Foods (2022) Vol. 11, Iss. 9, pp. 1191-1191
Open Access | Times Cited: 52
High‐pressure processing of fish and shellfish products: Safety, quality, and research prospects
Ume Roobab, Liliana G. Fidalgo, Rai Naveed Arshad, et al.
Comprehensive Reviews in Food Science and Food Safety (2022) Vol. 21, Iss. 4, pp. 3297-3325
Open Access | Times Cited: 43
Future perspective of additive manufacturing of food for children
Qi Yu, Min Zhang, Bhesh Bhandari, et al.
Trends in Food Science & Technology (2023) Vol. 136, pp. 120-134
Closed Access | Times Cited: 28
Whey protein isolate nanofibrils as emulsifying agent to improve printability of Cheddar cheese for 3D printing
Dongxu Wang, Jiaxuan Guo, Yexuan Wang, et al.
Food Hydrocolloids (2023) Vol. 142, pp. 108807-108807
Open Access | Times Cited: 27
Effect of oil content and protein particles concentration on non-dairy whip topping based on Pickering emulsion system and their 3D printing properties
Chao Wu, Zhe Liu, Lanyi Zhi, et al.
Food Hydrocolloids (2023) Vol. 144, pp. 109012-109012
Closed Access | Times Cited: 27
Bigels as potential inks for extrusion-based 3d food printing: Effect of oleogel fraction on physical characterization and printability
Andrêssa S. Fernandes, Bruna Vitória Neves, Tatiana Martelli Mazzo, et al.
Food Hydrocolloids (2023) Vol. 144, pp. 108986-108986
Closed Access | Times Cited: 19
Protein and protein-polysaccharide composites-based 3D printing: The properties, roles and opportunities in future functional foods
Yi Liu, Yue Zhang, Lei Cai, et al.
International Journal of Biological Macromolecules (2024) Vol. 272, pp. 132884-132884
Closed Access | Times Cited: 6
Advances in 3D and 4D Printing of Gel-Based Foods: Mechanisms, Applications, and Future Directions
Qin Zhou, Zhihua Li, Xiaowei Huang, et al.
Gels (2025) Vol. 11, Iss. 2, pp. 94-94
Open Access
3D food printing curing technology based on gellan gum
Bowen Yan, Zilong Zhao, Nana Zhang, et al.
Journal of Food Engineering (2022) Vol. 327, pp. 111036-111036
Closed Access | Times Cited: 32
Technological and structural aspects of scaffold manufacturing for cultured meat: recent advances, challenges, and opportunities
Anuj Kumar, Ankur Sood, Sung Soo Han
Critical Reviews in Food Science and Nutrition (2022) Vol. 63, Iss. 5, pp. 585-612
Closed Access | Times Cited: 32
Research Progress of Food-Grade High Internal Phase Pickering Emulsions and Their Application in 3D Printing
Chao Wu, Zhe Liu, Lanyi Zhi, et al.
Nanomaterials (2022) Vol. 12, Iss. 17, pp. 2949-2949
Open Access | Times Cited: 30
Plant-Based Fish Analogs—A Review
Małgorzata Nowacka, Magdalena Trusińska, Paulina Chraniuk, et al.
Applied Sciences (2023) Vol. 13, Iss. 7, pp. 4509-4509
Open Access | Times Cited: 16
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: 5
Advancements in Food Printing Technologies and Their Potential Culinary Applications: A Contemporary Exploration
Irtiqa Shabir, Aamir Hussain Dar, Sobiya Manzoor, et al.
Journal of Food Processing and Preservation (2024) Vol. 2024, pp. 1-17
Open Access | Times Cited: 4
Technological interventions in improving the functionality of proteins during processing of meat analogs
Pavan Kumar, Neelesh Sharma, Muideen Adewale Ahmed, et al.
Frontiers in Nutrition (2022) Vol. 9
Open Access | Times Cited: 25
Application and challenges of 3D food printing technology in manned spaceflight: a review
Long‐zhen Zhang, Hai‐sheng Dong, Yanbo Yu, et al.
International Journal of Food Science & Technology (2022) Vol. 57, Iss. 8, pp. 4906-4917
Closed Access | Times Cited: 21
Fish gelatin and gellan gum mixture as edible ink for 3D printing
Ming-hao Bian, Song-ying Jiang, Shilong Liu, et al.
Journal of Food Engineering (2023) Vol. 362, pp. 111762-111762
Closed Access | Times Cited: 12
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: 11
Extrusion-based sustainable 3D bioprinting of meat & its analogues: A review
Kamalnayan Tibrewal, Prajakta Dandekar, Ratnesh Jain
Bioprinting (2022) Vol. 29, pp. e00256-e00256
Closed Access | Times Cited: 19
Edible packaging systems for enhancing the sensory quality of animal-derived foods
Hina F. Bhat, Hina F. Bhat, Mehnaza Manzoor, et al.
Food Chemistry (2023) Vol. 428, pp. 136809-136809
Closed Access | Times Cited: 10
Triple-induced gardenia fruit extract-enriched gelatin/polysaccharides microgels for O/W emulsions, and food 3D printing
Zhiying Ouyang, Juncheng Zhu, Yang Cheng, et al.
Food Bioscience (2023) Vol. 53, pp. 102604-102604
Closed Access | Times Cited: 9
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