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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:

Application of Pickering emulsions in 3D printing of personalized nutrition. Part II: Functional properties of reduced-fat 3D printed cheese analogues
Mahdiyar Shahbazi, Henry Jäger, Rammile Ettelaie
Colloids and Surfaces A Physicochemical and Engineering Aspects (2021) Vol. 624, pp. 126760-126760
Open Access | Times Cited: 62

Showing 26-50 of 62 citing articles:

Modulating hydrophilic properties of β-cyclodextrin/carboxymethyl cellulose colloid particles to stabilize Pickering emulsions for food 3D printing
Ziang Guo, Zhihua Li, Shaoyi Cen, et al.
Carbohydrate Polymers (2023) Vol. 313, pp. 120764-120764
Closed Access | Times Cited: 25
Tailoring 3D-printed high internal phase emulsion-rice starch gels: Role of amylose in rheology and bioactive stability
Luyao Zheng, Dong Li, Lijun Wang, et al.
Carbohydrate Polymers (2024) Vol. 331, pp. 121891-121891
Closed Access | Times Cited: 15
A smart thermoresponsive macroporous 4D structure by 4D printing of Pickering-high internal phase emulsions stabilized by plasma-functionalized starch nanomaterials for a possible delivery system
Mahdiyar Shahbazi, Henry Jäger, Rammile Ettelaie, et al.
Current Research in Food Science (2024) Vol. 8, pp. 100686-100686
Open Access | Times Cited: 13
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: 13
Multi‐attribute temporal descriptive methods in sensory analysis applied in food science: A systematic scoping review
Michel Visalli, Mara V. Galmarini
Comprehensive Reviews in Food Science and Food Safety (2024) Vol. 23, Iss. 1
Open Access | Times Cited: 11
Development of an Antioxidative Pickering Emulsion Gel through Polyphenol-Inspired Free-Radical Grafting of Microcrystalline Cellulose for 3D Food Printing
Mahdiyar Shahbazi, Henry Jäger, Rammile Ettelaie
Biomacromolecules (2021) Vol. 22, Iss. 11, pp. 4592-4605
Open Access | Times Cited: 47
Modulating the 3D printability of vitamin D3-nanoemulsion-based dairy gels: Influence of emulsifier on gel structure, printing behaviour and vitamin D3 retention
Sukirti Joshi, Jatindra K. Sahu, Sangeeta Prakash, et al.
Journal of Food Engineering (2024) Vol. 373, pp. 112032-112032
Closed Access | Times Cited: 8
Recent research advances in delivery systems based on the assembly of egg white proteins: Structure design and applications in the food industry
Shanshan Wu, Songbai Liu, Ying Li, et al.
Food Hydrocolloids (2024) Vol. 153, pp. 110021-110021
Closed Access | Times Cited: 8
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
Application of Protein in Extrusion-Based 3D Food Printing: Current Status and Prospectus
Ziang Guo, Muhammad Arslan, Zhihua Li, et al.
Foods (2022) Vol. 11, Iss. 13, pp. 1902-1902
Open Access | Times Cited: 27
Dual-Grafting of Microcrystalline Cellulose by Tea Polyphenols and Cationic ε-Polylysine to Tailor a Structured Antimicrobial Soy-Based Emulsion for 3D Printing
Mahdiyar Shahbazi, Henry Jäger, Rammile Ettelaie
ACS Applied Materials & Interfaces (2022) Vol. 14, Iss. 18, pp. 21392-21405
Open Access | Times Cited: 25
Bibliometric mapping analysis of Pickering emulsion applied in 3D food printing
Patrícia Marques de Farias, Julia Rabelo Vaz Matheus, Bianca Chieregato Maniglia, et al.
International Journal of Food Science & Technology (2024) Vol. 59, Iss. 4, pp. 2186-2196
Open Access | Times Cited: 5
Advancements in Food Printing Technologies and Their Potential Culinary Applications: A Contemporary Exploration
Irtiqa Shabir, Aamir Hussain Dar, Sobiya Manzoor, et al.
Journal of Food Processing and Preservation (2024) Vol. 2024, pp. 1-17
Open Access | Times Cited: 5
Chitosan and Whey Protein Bio-Inks for 3D and 4D Printing Applications with Particular Focus on Food Industry
Wei Yang, Anqianyi Tu, Yuchen Ma, et al.
Molecules (2021) Vol. 27, Iss. 1, pp. 173-173
Open Access | Times Cited: 30
Pickering emulsion ink in additive manufacturing: A state-of-the-art review
Hui-Peng Lim, Chani Oshadi Karandagaspitiya, Derek Kwan-Hoe Chan, et al.
Additive manufacturing (2023) Vol. 73, pp. 103677-103677
Open Access | Times Cited: 12
3D printing of hybrid solid–liquid structures
Chia‐Min Hsieh, Ciera E. Cipriani, Emily Pentzer
Polymer International (2024) Vol. 73, Iss. 10, pp. 793-802
Open Access | Times Cited: 4
Binder-jet 3D printing of pea-based snacks with modulated texture
Ethan Chadwick, Ann Barrett, Michael Okamoto, et al.
Journal of Food Engineering (2024) Vol. 378, pp. 112112-112112
Closed Access | Times Cited: 4
Impressão 3D de Alimentos: Uma revisão sobre a história, funcionalidade e desafios no desenvolvimento de produtos
M. A. D. M. LOURENÇO, Maria Teresa Pedrosa Silva Clerici, Luan Ramos da Silva, et al.
Research Society and Development (2025) Vol. 14, Iss. 1, pp. e1714147902-e1714147902
Open 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
Next-Gen Nutrition: Challenges, Innovations and Opportunities in 3D Food Printing with Probiotics
Muhammad Hamayun, Enam Ahmed, Nishala Erandi Wedamulla, et al.
Future Foods (2025), pp. 100620-100620
Open Access
Sodium tripolyphosphate crosslinking enhancement on shikonin-loaded gelatin emulsions with high structure stability and its application in 4D printing
Jie Zhang, Juncheng Zhu, Yajie Yang, et al.
Food Chemistry (2025), pp. 144263-144263
Closed Access
Status, development and potential of starch-based analogue cheese: A review
R. P. Awasthi, Yogesh Kumar, Samandeep Kaur, et al.
International Journal of Biological Macromolecules (2025), pp. 143190-143190
Closed Access
Preparation and salty characterization of NaCl-loaded O/W emulsion gel
Yingru Xu, Jinhan Su, Shiyi Jiang, et al.
Journal of Food Engineering (2025), pp. 112619-112619
Closed Access
Kinetic evaluation of the starch molecular behavior under extrusion-based or laser powder bed fusion 3D printing systems: A systematic structural and biological comparison
Mahdiyar Shahbazi, Henry Jäger, Rammile Ettelaie
Additive manufacturing (2022) Vol. 57, pp. 102934-102934
Open Access | Times Cited: 18
Insights into the Supramolecular Structure and Degradation Mechanisms of Starch from Different Botanical Sources as Affected by Extrusion-based 3D Printing
Mahdiyar Shahbazi, Henry Jäger, Rammile Ettelaie, et al.
Biomacromolecules (2022) Vol. 24, Iss. 1, pp. 69-85
Open Access | Times Cited: 16

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