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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:

Starch as edible ink in 3D printing for food applications: a review
Yuanhui Chen, David Julian McClements, Xinwen Peng, et al.
Critical Reviews in Food Science and Nutrition (2022) Vol. 64, Iss. 2, pp. 456-471
Closed Access | Times Cited: 46

Showing 1-25 of 46 citing articles:

A review on food-grade-polymer-based O/W emulsion gels: Stabilization mechanism and 3D printing application
Lujie Cui, Jiaxin Guo, Zong Meng
Food Hydrocolloids (2023) Vol. 139, pp. 108588-108588
Closed Access | Times Cited: 69
Selected Biopolymers’ Processing and Their Applications: A Review
María Flórez, Patricia Cazón, Manuel Vázquez
Polymers (2023) Vol. 15, Iss. 3, pp. 641-641
Open Access | Times Cited: 53
Improvement of 3D printing performance of pea protein isolate Pickering emulsion gels by regulating electrostatic interaction between protein and polysaccharide
Yifan Wang, Congjin Bai, David Julian McClements, et al.
Food Hydrocolloids (2023) Vol. 145, pp. 109097-109097
Open Access | Times Cited: 45
Plant starch extraction, modification, and green applications: a review
Ahmed K. Rashwan, Hala A. Younis, Asem Mahmoud Abdelshafy, et al.
Environmental Chemistry Letters (2024) Vol. 22, Iss. 5, pp. 2483-2530
Open Access | Times Cited: 24
Effect of guar gum on the rheological properties, microstructure and 3D printing performance of egg yolk powder-potato starch composite gel
Yuanliang Zhong, Shiyu Zeng, Yinqiao Lv, et al.
Food Hydrocolloids (2024) Vol. 153, pp. 110018-110018
Closed Access | Times Cited: 20
Influence of components interaction in recombined food gels on 3D printing: A comprehensive review
Min Feng, Min Zhang, Arun S. Mujumdar, et al.
Food Hydrocolloids (2024) Vol. 151, pp. 109782-109782
Closed Access | Times Cited: 19
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: 33
Investigation of the mechanism of different 3D printing performance of starch and whole flour gels from tuber crops
Shengyang Ji, Qing‐Xin Zeng, Minghao Xu, et al.
International Journal of Biological Macromolecules (2023) Vol. 241, pp. 124448-124448
Closed Access | Times Cited: 24
Investigation of the structure, rheology and 3D printing characteristics of corn starch regulated by glycyrrhizic acid
Bo Liu, Yilin Zhao, Yufei Li, et al.
International Journal of Biological Macromolecules (2024) Vol. 263, pp. 130277-130277
Closed Access | Times Cited: 14
Emulsion gel-based inks for 3D printing of foods for dysphagia patients: High internal type emulsion gel-biopolymer systems
Yifan Wang, Rotimi E. Aluko, David Julian McClements, et al.
Food Hydrocolloids (2024) Vol. 156, pp. 110340-110340
Closed Access | Times Cited: 13
Recent research and applications in lipid-based food and lipid-incorporated bioink for 3D printing
Yuanliang Zhong, Bo Wang, Weiqiao Lv, et al.
Food Chemistry (2024) Vol. 458, pp. 140294-140294
Closed Access | Times Cited: 13
3D/4D printed super reconstructed foods: Characteristics, research progress, and prospects
Hao Shi, Min Zhang, Arun S. Mujumdar
Comprehensive Reviews in Food Science and Food Safety (2024) Vol. 23, Iss. 2
Closed Access | Times Cited: 12
Advancing 3D Printing through Integration of Machine Learning with Algae‐Based Biopolymers
Abu Danish Aiman Bin Abu Sofian, Hooi Ren Lim, Kit Wayne Chew, et al.
ChemBioEng Reviews (2024) Vol. 11, Iss. 2, pp. 406-425
Open Access | Times Cited: 8
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
Recent advances in 3D food printing: Therapeutic implications, opportunities, potential applications, and challenges in the food industry
Rizwan Arshad, Aroosha Saqib, Hafiz Rizwan Sharif, et al.
Food Research International (2025) Vol. 203, pp. 115791-115791
Closed Access | Times Cited: 1
3D printing performance of whole lotus root powder and lotus root starch
Jinfeng Wang, Kaidi Peng, Ying Sun, et al.
International Journal of Biological Macromolecules (2025), pp. 142156-142156
Closed Access | Times Cited: 1
Egg yolk powder-starch gel as novel ink for food 3D printing: Rheological properties, microstructure and application
Yuanliang Zhong, Bo Wang, Weiqiao Lv, et al.
Innovative Food Science & Emerging Technologies (2023) Vol. 91, pp. 103545-103545
Closed Access | Times Cited: 17
Printing characteristics and microwave infrared-induced 4D printing of chestnut powder composite paste
Yinqiao Lv, Bo Wang, Yu‐Ting Cheng, et al.
Journal of Food Engineering (2024) Vol. 382, pp. 112197-112197
Closed Access | Times Cited: 7
Application of proteins in edible inks for 3D food printing: A review
Yifan Wang, David Julian McClements, Congjin Bai, et al.
Trends in Food Science & Technology (2024) Vol. 153, pp. 104691-104691
Closed Access | Times Cited: 7
Factors and modification techniques enhancing starch gel structure and their applications in foods:A review
Yongqiang Gong, Shuzhi Xiao, Zihan Yao, et al.
Food Chemistry X (2024) Vol. 24, pp. 102045-102045
Open Access | Times Cited: 6
An overview of traditional and advanced methods to detect part defects in additive manufacturing processes
Vivek V. Bhandarkar, Harshal Y. Shahare, Anand Prakash Mall, et al.
Journal of Intelligent Manufacturing (2024)
Closed Access | Times Cited: 4
Technological and Functional Potentialities of Mairá (Casimirella rupestris) and Ariá (Goeppertia allouia) Starches
Gustavo Costa Nascimento, Bruna Lago Tagliapietra, Luan Ramos da Silva, et al.
Plant Foods for Human Nutrition (2025) Vol. 80, Iss. 1
Closed Access
3D Food Printing: A Promising Approach to Meet Food Security
Alireza Hodhodi, Eshagh Zakipour Rahimabadi, Sara Simorgh, et al.
(2025), pp. 1-43
Closed Access
Application of nano/micro-encapsulated bioactive compounds in 3D printed foods
Meigui Huang, Xu Liu, Elham Assadpour, et al.
Trends in Food Science & Technology (2025), pp. 104937-104937
Closed Access
Exploring the mechanism of fatty acids to improve 3D printing precision of cassava starch gel
Shengyang Ji, Minghao Xu, Ye Li, et al.
Food Research International (2025) Vol. 207, pp. 116074-116074
Closed Access
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