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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:

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

Showing 1-25 of 52 citing articles:

The fourth industrial revolution in the food industry—part II: Emerging food trends
Abdo Hassoun, Alaa El‐Din A. Bekhit, Anet ­Režek ­Jambrak, et al.
Critical Reviews in Food Science and Nutrition (2022) Vol. 64, Iss. 2, pp. 407-437
Closed Access | Times Cited: 94
Rheology as a Tool for Fine-Tuning the Properties of Printable Bioinspired Gels
Maria Bercea
Molecules (2023) Vol. 28, Iss. 6, pp. 2766-2766
Open Access | Times Cited: 46
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
3D Food Printing Applications Related to Dysphagia: A Narrative Review
Tim Lorenz, Michèle M. Iskandar, Vahid Baeghbali, et al.
Foods (2022) Vol. 11, Iss. 12, pp. 1789-1789
Open Access | Times Cited: 56
Evaluation of rheology and printability of 3D printing nutritious food with complex formulations
Rubén Maldonado-Rosas, Viridiana Tejada‐Ortigoza, Enrique Cuan‐Urquizo, et al.
Additive manufacturing (2022) Vol. 58, pp. 103030-103030
Closed Access | Times Cited: 45
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: 28
Polymer/Graphene Nanocomposites via 3D and 4D Printing—Design and Technical Potential
Ayesha Kausar, Ishaq Ahmad, Tingkai Zhao, et al.
Processes (2023) Vol. 11, Iss. 3, pp. 868-868
Open Access | Times Cited: 26
3D printing in the food industry: Recent progress and role in achieving sustainable development goals
Abdul Hai Alami, A.G. Olabi, Siren Khuri, et al.
Ain Shams Engineering Journal (2023) Vol. 15, Iss. 2, pp. 102386-102386
Open Access | Times Cited: 22
Bigels as potential inks for extrusion-based 3d food printing: Effect of oleogel fraction on physical characterization and printability
Andrêssa S. Fernandes, Bruna Vitória Neves, Tatiana Martelli Mazzo, et al.
Food Hydrocolloids (2023) Vol. 144, pp. 108986-108986
Closed Access | Times Cited: 19
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
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: 9
Personalized nutrition with 3D-printed foods: A systematic review on the impact of different additives
Amirhossein Abedini, Sara Sohrabvandi, Parisa Sadighara, et al.
Advances in Colloid and Interface Science (2024) Vol. 328, pp. 103181-103181
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: 7
Development of easy-to-swallow and lipid-enhanced 3D printed surimi based on high internal phase emulsions
Wei Liang, Yuhang Wang, Chuan Li, et al.
Food Hydrocolloids (2024) Vol. 155, pp. 110207-110207
Closed Access | Times Cited: 6
3D printing applications in smart farming and food processing
Mrutyunjay Padhiary, Javed Akhtar Barbhuiya, Dipak Roy, et al.
Smart Agricultural Technology (2024) Vol. 9, pp. 100553-100553
Open Access | Times Cited: 6
Development of an Operational Map for the 3D Printing of Phytosterol-Enriched Oleogels: Rheological Insights and Applications in Nutraceutical Design
M. Itatí De Salvo, Camila A. Palla, Ivana M. Cotabarren
Foods (2025) Vol. 14, Iss. 2, pp. 200-200
Open Access
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
Flash Sintering of 3D-printed 3YSZ scaffolds for bone tissue engineering
Fábio Caixeta Nunes, Patryck Alysson Lançoni, Gustavo H.M. Gomes, et al.
Ceramics International (2025)
Closed Access
Research Progress of Food-Grade High Internal Phase Pickering Emulsions and Their Application in 3D Printing
Chao Wu, Zhe Liu, Lanyi Zhi, et al.
Nanomaterials (2022) Vol. 12, Iss. 17, pp. 2949-2949
Open Access | Times Cited: 30
Quality control evaluation of paediatric chocolate-based dosage forms: 3D printing vs mold-casting method
Konstantina Chachlioutaki, Christina Karavasili, Eleftheria-Eleni Mavrokefalou, et al.
International Journal of Pharmaceutics (2022) Vol. 624, pp. 121991-121991
Closed Access | Times Cited: 27
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
Evaluation of the printability of agar and hydroxypropyl methylcellulose gels as gummy formulations: Insights from rheological properties
Morenikeji Aina, Fabien Baillon, Romain Sescousse, et al.
International Journal of Pharmaceutics (2024) Vol. 654, pp. 123937-123937
Open Access | Times Cited: 5
Food-Grade Bigel Systems: Formulation, Characterization, and Applications for Novel Food Product Development
Konstantina Zampouni, Dafni Dimakopoulou‐Papazoglou, Eugenios Katsanidis
Gels (2024) Vol. 10, Iss. 11, pp. 712-712
Open Access | Times Cited: 4
Effect of enzymatic-ultrasonic hydrolyzed chitooligosaccharide on rheology of gelatin incorporated yogurt and 3D printing
Ludan Hu, Fuyuan Ding, Weiwei Liu, et al.
Food Hydrocolloids (2022) Vol. 132, pp. 107851-107851
Closed Access | Times Cited: 24
Physicochemical properties of cricket (Gryllus bimaculatus) gel fraction with soy protein isolate for 3D printing-based meat analogue
Hyong Kyong Nam, Tae Wan Kang, In-Woo Kim, et al.
Food Bioscience (2023) Vol. 53, pp. 102772-102772
Closed Access | Times Cited: 13
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