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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:

Compositional, structural design and nutritional aspects of texture-modified foods for the elderly
Marta Gallego, José Manuel Barat Baviera, Raúl Grau, et al.
Trends in Food Science & Technology (2021) Vol. 119, pp. 152-163
Open Access | Times Cited: 83

Showing 1-25 of 83 citing articles:

Rheological, textural, and water-immobilizing properties of mung bean starch and flaxseed protein composite gels as potential dysphagia food: The effect of Astragalus polysaccharide
Cong Min, Chong Zhang, Yungang Cao, et al.
International Journal of Biological Macromolecules (2023) Vol. 239, pp. 124236-124236
Closed Access | Times Cited: 49
Feasibility of hydrocolloid addition for 3D printing of Qingtuan with red bean filling as a dysphagia food
Demei Kong, Min Zhang, Arun S. Mujumdar, et al.
Food Research International (2023) Vol. 165, pp. 112469-112469
Closed Access | Times Cited: 46
Pea protein isolates affected by ultrasound and NaCl used for dysphagia's texture-modified food: Rheological, gel, and structural properties
Ge Xu, Jixia Kang, Wujun You, et al.
Food Hydrocolloids (2023) Vol. 139, pp. 108566-108566
Closed Access | Times Cited: 42
Carboxymethylcellulose-induced depletion attraction to stabilize high internal phase Pickering emulsions for the elderly: 3D printing and β-carotene delivery
Jingjie Hou, Guixin Tan, Afeng Wei, et al.
Food Chemistry (2024) Vol. 447, pp. 139028-139028
Closed Access | Times Cited: 23
Pathways in formulating foods for the elderly
Yuxin Qin, Christopher J. Pillidge, Bernie Harrison, et al.
Food Research International (2024) Vol. 186, pp. 114324-114324
Open Access | Times Cited: 16
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: 15
Fabrication of edible inks for 3D printing as a dysphagia food: An emerging application of bigels
Erpeng Chao, Xiaowei Yan, Liuping Fan
Food Hydrocolloids (2024) Vol. 157, pp. 110463-110463
Closed Access | Times Cited: 15
Effects of natural wax types on the physicochemical properties of starch/gelatin edible films fabricated by extrusion blowing
Yue Cheng, Xiaosong Zhai, Yuhao Wu, et al.
Food Chemistry (2022) Vol. 401, pp. 134081-134081
Closed Access | Times Cited: 61
Coaxial 3D printing of chicken surimi incorporated with mealworm protein isolate as texture-modified food for the elderly
Chhychhy Chao, Jae Sam Hwang, In Woo Kim, et al.
Journal of Food Engineering (2022) Vol. 333, pp. 111151-111151
Closed Access | Times Cited: 58
Easy-to-swallow mooncake using 3D printing: Effect of oil and hydrocolloid addition
Xin Wang, Min Zhang, Arun S. Mujumdar, et al.
Food Research International (2022) Vol. 164, pp. 112404-112404
Closed Access | Times Cited: 49
Texture-modified soy protein foods: 3D printing design and red cabbage effect
Teresa Carranza, Pedro Guerrero, Koro de la Caba, et al.
Food Hydrocolloids (2023) Vol. 145, pp. 109141-109141
Open Access | Times Cited: 35
3D printed protein/polysaccharide food simulant for dysphagia diet: Impact of cellulose nanocrystals
Chi Zhang, Changsheng Wang, Mélanie Girard, et al.
Food Hydrocolloids (2023) Vol. 148, pp. 109455-109455
Closed Access | Times Cited: 34
Oral sensation and gastrointestinal digestive profiles of bigels tuned by the mass ratio of konjac glucomannan to gelatin in the binary hydrogel matrix
Lang Liu, Abdullah, Wenni Tian, et al.
Carbohydrate Polymers (2023) Vol. 312, pp. 120765-120765
Closed Access | Times Cited: 31
Formulation and characterization of 3D printed chickpea protein isolate-mixed cereal dysphagia diet
Jia Guo, Min Zhang, Benu Adhikari, et al.
International Journal of Biological Macromolecules (2023) Vol. 253, pp. 127251-127251
Closed Access | Times Cited: 23
Development of high internal phase Pickering emulsions stabilized by egg yolk and carboxymethylcellulose complexes to improve β-carotene bioaccessibility for the elderly
Jingjie Hou, Guixin Tan, Shihui Hua, et al.
Food Research International (2023) Vol. 177, pp. 113835-113835
Closed Access | Times Cited: 23
Towards designing dysphagia foods: Recent advances in influencing factors and computer modeling for the swallowing of thickened fluids
Shuhan Liu, Dongling Qiao, Zihang Cheng, et al.
Trends in Food Science & Technology (2023) Vol. 137, pp. 17-30
Open Access | Times Cited: 22
Recent advances in marine-derived protein/polysaccharide hydrogels: Classification, fabrication, characterization, mechanism and food applications
Jia‐Nan Yan, Zhujun Zhang, Bin Lai, et al.
Trends in Food Science & Technology (2024) Vol. 151, pp. 104637-104637
Closed Access | Times Cited: 12
A water-resistant egg white/chitosan/pectin blending film with spherical-linear molecular interpenetrating network strengthened by multifunctional tannin-nisin nanoparticles
Xianmin Qin, Xue Cai, Yilin Wang, et al.
International Journal of Biological Macromolecules (2024) Vol. 277, pp. 134548-134548
Closed Access | Times Cited: 10
Rice starch-alginate systems gelatinised by high hydrostatic pressure (HHP) as dysphagia-oriented matrices
Pedro Rivero-Ramos, María Inés Valdez, T. Sanz, et al.
Food Hydrocolloids (2024) Vol. 151, pp. 109793-109793
Closed Access | Times Cited: 8
Insight into the effects of chitosan on the gelling properties of tilapia surimi gel under microwave heating treatment
Yuandong Lin, Xiongjie Shi, Chenyue Zhou, et al.
Food Bioscience (2024) Vol. 58, pp. 103619-103619
Closed Access | Times Cited: 8
Synergistic modulation of rheological and sensory properties in plant-dairy protein blends with xanthan gum: Toward dysphagia-targeted beverages
Nazila Shahbal, Bhesh Bhandari, Sangeeta Prakash
Food Hydrocolloids (2025), pp. 111087-111087
Open Access | Times Cited: 1
Investigation of 3D printing product of powder-based white mushroom incorporated with soybean protein isolate as dysphagia diet
Kunpeng Xiao, Jingwen Zhang, Leiqing Pan, et al.
Food Research International (2023) Vol. 175, pp. 113760-113760
Closed Access | Times Cited: 20
Protein gel with designed network and texture regulated via building blocks to study dysphagia diet classifications
Guangxue Chen, Jinhua Hu, Yongxue Liang, et al.
Food Hydrocolloids (2023) Vol. 140, pp. 108640-108640
Open Access | Times Cited: 18
Designing foods for an increasingly elderly population: a challenge of the XXI century
José Miguel Aguilera, Leyla Covacevich
Current Opinion in Food Science (2023) Vol. 51, pp. 101037-101037
Closed Access | Times Cited: 16
Potentials of 3D printing in nutritional and textural customization of personalized food for elderly with dysphagia
Chhychhy Chao, Hyong Kyong Nam, Hyun Jin Park, et al.
Applied Biological Chemistry (2024) Vol. 67, Iss. 1
Open Access | Times Cited: 7
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