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:
Designing future foods: Harnessing 3D food printing technology to encapsulate bioactive compounds
Safoura Ahmadzadeh, Matthias Dixily R. Lenie, Razieh Sadat Mirmahdi, et al.
Critical Reviews in Food Science and Nutrition (2023), pp. 1-17
Closed Access | Times Cited: 12
Safoura Ahmadzadeh, Matthias Dixily R. Lenie, Razieh Sadat Mirmahdi, et al.
Critical Reviews in Food Science and Nutrition (2023), pp. 1-17
Closed Access | Times Cited: 12
Showing 12 citing articles:
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
Matthias Dixily R. Lenie, Safoura Ahmadzadeh, Filip Van Bockstaele, et al.
Food Hydrocolloids (2024) Vol. 153, pp. 109989-109989
Closed Access | Times Cited: 8
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: 8
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: 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), pp. 115791-115791
Closed Access
Rizwan Arshad, Aroosha Saqib, Hafiz Rizwan Sharif, et al.
Food Research International (2025), pp. 115791-115791
Closed Access
Recent advances in nutraceutical delivery systems constructed by protein–polysaccharide complexes: A systematic review
Tianqi Cao, Zihao Wei, Changhu Xue
Comprehensive Reviews in Food Science and Food Safety (2025) Vol. 24, Iss. 1
Closed Access
Tianqi Cao, Zihao Wei, Changhu Xue
Comprehensive Reviews in Food Science and Food Safety (2025) Vol. 24, Iss. 1
Closed Access
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
Husam A. Neamah, Joseph Wicaksono Tandio
Heliyon (2024) Vol. 10, Iss. 13, pp. e33882-e33882
Open Access | Times Cited: 5
Lutein encapsulation into dual-layered starch/zein gels using 3D food printing: Improved storage stability and in vitro bioaccessibility
Safoura Ahmadzadeh, Ali Ubeyitogullari
International Journal of Biological Macromolecules (2024) Vol. 266, pp. 131305-131305
Closed Access | Times Cited: 4
Safoura Ahmadzadeh, Ali Ubeyitogullari
International Journal of Biological Macromolecules (2024) Vol. 266, pp. 131305-131305
Closed Access | Times Cited: 4
Upcycling imperfect broccoli and carrots into healthy snacks using an innovative 3D food printing approach
Safoura Ahmadzadeh, Taylor Clary, Alex Rosales, et al.
Food Science & Nutrition (2023) Vol. 12, Iss. 1, pp. 84-93
Open Access | Times Cited: 8
Safoura Ahmadzadeh, Taylor Clary, Alex Rosales, et al.
Food Science & Nutrition (2023) Vol. 12, Iss. 1, pp. 84-93
Open Access | Times Cited: 8
From bytes to bites: Advancing the food industry with three‐dimensional food printing
Allyson N. Hamilton, Razieh Sadat Mirmahdi, Ali Ubeyitogullari, et al.
Comprehensive Reviews in Food Science and Food Safety (2024) Vol. 23, Iss. 1
Closed Access | Times Cited: 2
Allyson N. Hamilton, Razieh Sadat Mirmahdi, Ali Ubeyitogullari, et al.
Comprehensive Reviews in Food Science and Food Safety (2024) Vol. 23, Iss. 1
Closed Access | Times Cited: 2
Comprehensive sustainable development of a multifunctional machine: 3D food printer and didactic platform
Arturo Molina, Daniel Cortés, Isaac Chaírez, et al.
International Journal of Sustainable Engineering (2024) Vol. 17, Iss. 1, pp. 413-428
Open Access | Times Cited: 2
Arturo Molina, Daniel Cortés, Isaac Chaírez, et al.
International Journal of Sustainable Engineering (2024) Vol. 17, Iss. 1, pp. 413-428
Open Access | Times Cited: 2
Co-regulation of gelatin content and Hofmeister effect on 3D-printed high internal phase emulsion gel characteristics for resveratrol delivery
Lu‐yao Zheng, Dong Li, Yong Wang, et al.
Food Hydrocolloids (2024) Vol. 158, pp. 110574-110574
Closed Access | Times Cited: 1
Lu‐yao Zheng, Dong Li, Yong Wang, et al.
Food Hydrocolloids (2024) Vol. 158, pp. 110574-110574
Closed Access | Times Cited: 1
Customizing Nutraceutical Delivery with 3D Food Printing
D. Subhasri, R Thirukumaran, M. Maria Leena, et al.
Food and Humanity (2024) Vol. 3, pp. 100430-100430
Closed Access
D. Subhasri, R Thirukumaran, M. Maria Leena, et al.
Food and Humanity (2024) Vol. 3, pp. 100430-100430
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
Min Feng, Min Zhang, Bhesh Bhandari, et al.
Innovative Food Science & Emerging Technologies (2024), pp. 103873-103873
Closed Access
