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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:

Trends in functional food development with three-dimensional (3D) food printing technology: prospects for value-added traditionally processed food products
Yusuf Olamide Kewuyemi, Hema Kesa, Oluwafemi Ayodeji Adebo
Critical Reviews in Food Science and Nutrition (2021) Vol. 62, Iss. 28, pp. 7866-7904
Open Access | Times Cited: 86

Showing 1-25 of 86 citing articles:

3D food printing: Controlling characteristics and improving technological effect during food processing
Demei Kong, Min Zhang, Pattarapon Phuhongsung, et al.
Food Research International (2022) Vol. 156, pp. 111120-111120
Closed Access | Times Cited: 70
Fermentation for Designing Innovative Plant-Based Meat and Dairy Alternatives
Fatma Boukid, Abdo Hassoun, Ahmed Zouari, et al.
Foods (2023) Vol. 12, Iss. 5, pp. 1005-1005
Open Access | Times Cited: 52
Recent advances in 3D printing properties of natural food gels: Application of innovative food additives
Ramesh Sharma, Pinku Chandra Nath, T. K. Hazarika, et al.
Food Chemistry (2023) Vol. 432, pp. 137196-137196
Closed Access | Times Cited: 43
Recent advances in exploiting carrageenans as a versatile functional material for promising biomedical applications
Fang Liu, Guangcai Duan, Haiyan Yang
International Journal of Biological Macromolecules (2023) Vol. 235, pp. 123787-123787
Closed Access | Times Cited: 37
Effect of ferulic acid incorporation on structural, rheological, and digestive properties of hot-extrusion 3D-printed rice starch
Zhenjiang Li, Jiaxin Liang, Lele Lu, et al.
International Journal of Biological Macromolecules (2024) Vol. 266, pp. 131279-131279
Closed Access | Times Cited: 25
Unlocking the potential of future version 3D food products with next generation microalgae blue protein integration: A review
Bhawna Bisht, J. P. Shabaaz Begum, Alexey A. Dmitriev, et al.
Trends in Food Science & Technology (2024) Vol. 147, pp. 104471-104471
Closed Access | Times Cited: 15
Three-dimensional scaffolds, materials, and fabrication for cultured meat applications: A scoping review and future direction
Sol-Hee Lee, Jungseok Choi
Food Hydrocolloids (2024) Vol. 152, pp. 109881-109881
Closed Access | Times Cited: 13
Investigation of the structure, rheology and 3D printing characteristics of corn starch regulated by glycyrrhizic acid
Бо Лю, Yilin Zhao, Yufei Li, et al.
International Journal of Biological Macromolecules (2024) Vol. 263, pp. 130277-130277
Closed Access | Times Cited: 12
Advances and prospective applications of 3D food printing for health improvement and personalized nutrition
Anayansi Escalante‐Aburto, Grissel Trujillo‐de Santiago, Mario Moisés Álvarez, et al.
Comprehensive Reviews in Food Science and Food Safety (2021) Vol. 20, Iss. 6, pp. 5722-5741
Closed Access | Times Cited: 65
Promising perspectives on novel protein food sources combining artificial intelligence and 3D food printing for food industry
Manuela Gallón-Bedoya, Daniel Restrepo Montoya, Gipsy Tabilo‐Munizaga, et al.
Trends in Food Science & Technology (2022) Vol. 128, pp. 38-52
Open Access | Times Cited: 61
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
Effects of different hydrocolloids on the water migration, rheological and 3D printing characteristics of β-carotene loaded yam starch-based hydrogel
Lei Feng, Jingnan Wu, Lei Cai, et al.
Food Chemistry (2022) Vol. 393, pp. 133422-133422
Closed Access | Times Cited: 47
4D printing: a new approach for food printing; effect of various stimuli on 4D printed food properties. A comprehensive review
Muhammed Navaf, Kappat Valiyapeediyekkal Sunooj, Basheer Aaliya, et al.
Applied Food Research (2022) Vol. 2, Iss. 2, pp. 100150-100150
Open Access | Times Cited: 39
Potentials of3Dextrusion‐based printing in resolving food processing challenges: A perspective review
Adedoyin O. Agunbiade, Lijun Song, Olufemi J. Agunbiade, et al.
Journal of Food Process Engineering (2022) Vol. 45, Iss. 4
Open Access | Times Cited: 38
Designing Nutrition for Health—Incorporating Dietary By-Products into Poultry Feeds to Create Functional Foods with Insights into Health Benefits, Risks, Bioactive Compounds, Food Component Functionality and Safety Regulations
Petru Alexandru Vlaicu, Arabela Elena Untea, Iulia Varzaru, et al.
Foods (2023) Vol. 12, Iss. 21, pp. 4001-4001
Open Access | Times Cited: 34
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
3D printable vegan plant-based meat analogue: Fortification with three different mushrooms, investigation of printability, and characterization
Evren Demircan, Elif Feyza Aydar, Zehra Mertdinç, et al.
Food Research International (2023) Vol. 173, pp. 113259-113259
Closed Access | Times Cited: 21
Development of a pH-responsive system based on starch and alginate-pectin hydrogels using coaxial 3D food printing
Matthias Dixily R. Lenie, Safoura Ahmadzadeh, Filip Van Bockstaele, et al.
Food Hydrocolloids (2024) Vol. 153, pp. 109989-109989
Closed Access | Times Cited: 8
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: 8
Recent Progress of Full-Field Three-Dimensional Shape Measurement Based on Phase Information
Yajing Bai, Zonghua Zhang, Shuai Fu, et al.
Nanomanufacturing and Metrology (2024) Vol. 7, Iss. 1
Open Access | Times Cited: 7
3D food printing: Technological advances, personalization and future challenges in the food industry
Ma Genoveva Dancausa Millán, María Genoveva Millán Vázquez de la Torre
International Journal of Gastronomy and Food Science (2024) Vol. 37, pp. 100963-100963
Closed Access | Times Cited: 7
3D food printing: at the intersection of social acceptance, participatory research, and specific nutritional benefits
Stéphane Portanguen, Vincent Meyer, Maïa Meurillon, et al.
Elsevier eBooks (2025), pp. 555-591
Open Access
Development and characterization of quinoa protein-fucoidan emulsion gels with excellent rheological properties for 3D printing and curcumin encapsulation stability
Kuo Zhao, Yilin Hao, Xin Guo, et al.
Food Chemistry (2025) Vol. 471, pp. 142819-142819
Closed Access
Exploring the potential of 3D-printed texture-modified diets for the management of dysphagia
Ritu Rathi, Varneet Sandhu, Inderbir Singh
Journal of Food Science and Technology (2025)
Closed Access
Advances in 3D food printing technology: innovation and applications in the food industry
P. Fathima Rinshana, M. Balakrishnan, Yeon Ho Kim, et al.
Food Science and Biotechnology (2025)
Closed Access
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