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:
Potentials of3D extrusion‐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
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
Showing 1-25 of 38 citing articles:
Three-Dimensional Printing Applications in Food Industry
Areti Leontiou, Stavros Georgopoulos, Vassilios K. Karabagias, et al.
Nanomanufacturing (2023) Vol. 3, Iss. 1, pp. 91-112
Open Access | Times Cited: 38
Areti Leontiou, Stavros Georgopoulos, Vassilios K. Karabagias, et al.
Nanomanufacturing (2023) Vol. 3, Iss. 1, pp. 91-112
Open Access | Times Cited: 38
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
Ting Liu, Jianheng Zheng, Jun Du, et al.
Foods (2024) Vol. 13, Iss. 2, pp. 215-215
Open Access | Times Cited: 12
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: 36
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: 36
Printing the future of food: The physics perspective on 3D food printing
Muhammad Waseem, Assad Mohammad Tahir, Yaqoob Majeed
Food Physics (2023) Vol. 1, pp. 100003-100003
Open Access | Times Cited: 31
Muhammad Waseem, Assad Mohammad Tahir, Yaqoob Majeed
Food Physics (2023) Vol. 1, pp. 100003-100003
Open Access | Times Cited: 31
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: 30
Chi Zhang, Changsheng Wang, Mélanie Girard, et al.
Food Hydrocolloids (2023) Vol. 148, pp. 109455-109455
Closed Access | Times Cited: 30
3D/4d printing of β-cyclodextrin-based high internal phase emulsions
Xueqing Li, Liuping Fan, Ruiguo Li, et al.
Journal of Food Engineering (2023) Vol. 348, pp. 111455-111455
Closed Access | Times Cited: 22
Xueqing Li, Liuping Fan, Ruiguo Li, et al.
Journal of Food Engineering (2023) Vol. 348, pp. 111455-111455
Closed Access | Times Cited: 22
Influence of Process Parameters on the Characteristics of Additively Manufactured Parts Made from Advanced Biopolymers
Tomaž Pepelnjak, Josip Stojšić, Luka Sevšek, et al.
Polymers (2023) Vol. 15, Iss. 3, pp. 716-716
Open Access | Times Cited: 21
Tomaž Pepelnjak, Josip Stojšić, Luka Sevšek, et al.
Polymers (2023) Vol. 15, Iss. 3, pp. 716-716
Open Access | Times Cited: 21
Protein-stabilized Pickering emulsion interacting with inulin, xanthan gum and chitosan: Rheological behavior and 3D printing
Yonghong Li, Jin Wang, Ruifeng Ying, et al.
Carbohydrate Polymers (2023) Vol. 326, pp. 121658-121658
Closed Access | Times Cited: 19
Yonghong Li, Jin Wang, Ruifeng Ying, et al.
Carbohydrate Polymers (2023) Vol. 326, pp. 121658-121658
Closed Access | Times Cited: 19
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
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
P. Fathima Rinshana, M. Balakrishnan, Yeon Ho Kim, et al.
Food Science and Biotechnology (2025)
Closed Access
Rice starch, millet flour supplemented with algal biomass for 3D food printing
Ifra Hassan, Nowsheen Rasheed, Asir Gani, et al.
International Journal of Biological Macromolecules (2025), pp. 140604-140604
Closed Access
Ifra Hassan, Nowsheen Rasheed, Asir Gani, et al.
International Journal of Biological Macromolecules (2025), pp. 140604-140604
Closed Access
4D printing of edible insect snacks: Color changes with external pH stimulation
Z. Y. Kang, Zun Wang, Wei Zhang, et al.
Food Bioscience (2023) Vol. 55, pp. 102971-102971
Open Access | Times Cited: 17
Z. Y. Kang, Zun Wang, Wei Zhang, et al.
Food Bioscience (2023) Vol. 55, pp. 102971-102971
Open Access | Times Cited: 17
Recent developments in the application of novel technologies for the modification of starch in light of 3D food printing
Saqib Gulzar, Joan Oñate Narciso, Pedro Elez-Martı́nez, et al.
Current Opinion in Food Science (2023) Vol. 52, pp. 101067-101067
Closed Access | Times Cited: 15
Saqib Gulzar, Joan Oñate Narciso, Pedro Elez-Martı́nez, et al.
Current Opinion in Food Science (2023) Vol. 52, pp. 101067-101067
Closed Access | Times Cited: 15
Cellulose nanocrystals-gelatin composite hydrocolloids: Application to controllable responsive deformation during 3D printing
Tianhui Wang, Shuyu Lu, Xinna Hu, et al.
Food Hydrocolloids (2024) Vol. 151, pp. 109780-109780
Closed Access | Times Cited: 4
Tianhui Wang, Shuyu Lu, Xinna Hu, et al.
Food Hydrocolloids (2024) Vol. 151, pp. 109780-109780
Closed Access | Times Cited: 4
Addressing the safety of new food sources and production systems
Yong Quan Tan, How Chee Ong, Adeline Mei Hui Yong, et al.
Comprehensive Reviews in Food Science and Food Safety (2024) Vol. 23, Iss. 3
Open Access | Times Cited: 4
Yong Quan Tan, How Chee Ong, Adeline Mei Hui Yong, et al.
Comprehensive Reviews in Food Science and Food Safety (2024) Vol. 23, Iss. 3
Open Access | Times Cited: 4
The 3D printed probiotic products; an emerging category of the functional foods for the next-generations
Alireza Sadeghi, Aslı Can Karaça, Maryam Ebrahimi, et al.
Trends in Food Science & Technology (2024) Vol. 148, pp. 104526-104526
Closed Access | Times Cited: 3
Alireza Sadeghi, Aslı Can Karaça, Maryam Ebrahimi, et al.
Trends in Food Science & Technology (2024) Vol. 148, pp. 104526-104526
Closed Access | Times Cited: 3
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: 3
Yifan Wang, David Julian McClements, Congjin Bai, et al.
Trends in Food Science & Technology (2024) Vol. 153, pp. 104691-104691
Closed Access | Times Cited: 3
Research Progress on the Physicochemical Properties of Starch-Based Foods by Extrusion Processing
Chao Qiu, Han Hu, Bing‐Huei Chen, et al.
Foods (2024) Vol. 13, Iss. 22, pp. 3677-3677
Open Access | Times Cited: 3
Chao Qiu, Han Hu, Bing‐Huei Chen, et al.
Foods (2024) Vol. 13, Iss. 22, pp. 3677-3677
Open Access | Times Cited: 3
Food extrusion: An advanced process for innovation and novel product development
Andriana Ε. Lazou
Critical Reviews in Food Science and Nutrition (2022) Vol. 64, Iss. 14, pp. 4532-4560
Closed Access | Times Cited: 20
Andriana Ε. Lazou
Critical Reviews in Food Science and Nutrition (2022) Vol. 64, Iss. 14, pp. 4532-4560
Closed Access | Times Cited: 20
Research on Microwave-Induced Bidirectional Deformation of Coix Seed Compound Materials in 4D Printing
Dongle Niu, Min Zhang, Arun S. Mujumdar, et al.
Food and Bioprocess Technology (2023) Vol. 16, Iss. 11, pp. 2400-2415
Closed Access | Times Cited: 10
Dongle Niu, Min Zhang, Arun S. Mujumdar, et al.
Food and Bioprocess Technology (2023) Vol. 16, Iss. 11, pp. 2400-2415
Closed Access | Times Cited: 10
Oil-water interfacial dual-phase synergistic adsorption of capsanthin-cyanophycin in gelatin based high internal phase emulsions for multi-nozzle 3D printing
Chenping Li, Juncheng Zhu, Shihao Qiao, et al.
Food Hydrocolloids (2024) Vol. 158, pp. 110493-110493
Closed Access | Times Cited: 2
Chenping Li, Juncheng Zhu, Shihao Qiao, et al.
Food Hydrocolloids (2024) Vol. 158, pp. 110493-110493
Closed Access | Times Cited: 2
Effects of drying method on the stability and quality of post-processing of 3D-printed processed cheese
Yiqiu Deng, Kewei Cheng, Xusheng Shao, et al.
Drying Technology (2022) Vol. 41, Iss. 6, pp. 1060-1067
Closed Access | Times Cited: 12
Yiqiu Deng, Kewei Cheng, Xusheng Shao, et al.
Drying Technology (2022) Vol. 41, Iss. 6, pp. 1060-1067
Closed Access | Times Cited: 12
Therapeutic Precision: Unveiling the Potential of 3D Printing in Drug Delivery, Tissue Engineering, and Regenerative Medicine
Shubham Singh, Mohit Kumar, Devesh Kumar, et al.
3D Printing and Additive Manufacturing (2024)
Closed Access | Times Cited: 1
Shubham Singh, Mohit Kumar, Devesh Kumar, et al.
3D Printing and Additive Manufacturing (2024)
Closed Access | Times Cited: 1
Advancements in food science for Phenylketonuria (PKU) management: a comprehensive review
Giovanni Luca Russo, Sharon Puleo, Silvana Cavella, et al.
Critical Reviews in Food Science and Nutrition (2024), pp. 1-15
Open Access | Times Cited: 1
Giovanni Luca Russo, Sharon Puleo, Silvana Cavella, et al.
Critical Reviews in Food Science and Nutrition (2024), pp. 1-15
Open Access | Times Cited: 1
An Optimization Study of 3D Printing Technology Utilizing a Hybrid Gel System Based on Astragalus Polysaccharide and Wheat Starch
Guofeng Xia, Lilulu Tao, Shiying Zhang, et al.
Processes (2024) Vol. 12, Iss. 9, pp. 1898-1898
Open Access | Times Cited: 1
Guofeng Xia, Lilulu Tao, Shiying Zhang, et al.
Processes (2024) Vol. 12, Iss. 9, pp. 1898-1898
Open Access | Times Cited: 1
