Open Access Helper

OpenAlex Citation Counts

OpenAlex Citations Logo

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:

Fabrication of flavour oil high internal phase emulsions by casein/pectin hybrid particles: 3D printing performance
An-Qi Bi, Xianbing Xu, Yu Guo, et al.
Food Chemistry (2021) Vol. 371, pp. 131349-131349
Closed Access | Times Cited: 71

Showing 26-50 of 71 citing articles:

High internal phase pickering emulsions stabilized by zein/whey protein nanofibril complexes: Preparation and lycopene loading
Shasha Xia, Qiming Wang, Zhenan Rao, et al.
Food Chemistry (2024) Vol. 452, pp. 139564-139564
Closed Access | Times Cited: 8
Understanding the journey of biopolymeric nanoformulations for oral drug delivery: Conventional to advanced treatment approaches
Ameya Sharma, Nitin Jangra, Divya Dheer, et al.
European Polymer Journal (2024) Vol. 218, pp. 113338-113338
Closed Access | Times Cited: 7
Potential of pectin for biomedical applications: a comprehensive review
Nazlı Seray Bostancı, Senem Büyüksungur, Nesrin Hasırcı, et al.
Journal of Biomaterials Science Polymer Edition (2022) Vol. 33, Iss. 14, pp. 1866-1900
Closed Access | Times Cited: 23
Carboxylated chitin nanowhiskers enhanced stabilization of Pickering and high internal phase Pickering emulsions
Yuan Shuang, Guohua Zhu, Zhijian Jing, et al.
Food Hydrocolloids (2023) Vol. 146, pp. 109206-109206
Closed Access | Times Cited: 14
High-internal-phase emulsions stabilized by alkali-extracted green tea polysaccharide conjugates for curcumin delivery
Xiaoqiang Chen, Yuan Xiao, Yan’an Wei, et al.
Food Chemistry (2023) Vol. 435, pp. 137678-137678
Closed Access | Times Cited: 14
Extrusion-based 3D printing of pickering high internal phase emulsions stabilized by flaxseed protein-sodium alginate complexes for encapsulating curcumin
Yan Chen, Yu‐Sheng Wang, Yinghui Li, et al.
Colloids and Surfaces A Physicochemical and Engineering Aspects (2023) Vol. 673, pp. 131863-131863
Closed Access | Times Cited: 13
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
Optimization of 3D printing formulation of shrimp surimi based on response surface method
Yanmo Pan, Qinxiu Sun, Yang Liu, et al.
LWT (2024) Vol. 199, pp. 116126-116126
Open Access | Times Cited: 5
Mechanism on microbial transglutaminase and Tremella fuciformis polysaccharide-mediated modification of lactoferrin: Development of functional food
Kangning Wang, Hui Sun, Jiahui Wang, et al.
Food Chemistry (2024) Vol. 454, pp. 139835-139835
Closed Access | Times Cited: 5
Structure maintainability of safflomin/betanin incorporated gelatin-chitooligosaccharide complexes based high internal phase emulsions and its combinational 3D printing
Hongxia Wang, Zhiying Ouyang, Yang Cheng, et al.
Food Hydrocolloids (2022) Vol. 138, pp. 108393-108393
Closed Access | Times Cited: 20
The freeze-thaw stability of flavor high internal phase emulsion and its application to flavor preservation and 3D printing
Sijie Hu, Feng Xiao, Ming Du, et al.
Food Chemistry X (2023) Vol. 19, pp. 100759-100759
Open Access | Times Cited: 12
The formation of rice starch/casein complex by hydrothermal and stabilizing high internal phase emulsions with 3D printing property
Yu Liu, Zhifeng Tan, Xianbing Xu, et al.
Food Hydrocolloids (2023) Vol. 144, pp. 108995-108995
Closed Access | Times Cited: 12
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
Phycocyanin/lysozyme nanocomplexes to stabilize Pickering emulsions for fucoxanthin encapsulation
Ying Bai, Yihan Sun, Xiang Li, et al.
Food Research International (2023) Vol. 173, pp. 113386-113386
Closed Access | Times Cited: 11
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
3D printing of Pickering emulsions, Pickering foams and capillary suspensions – A review of stabilization, rheology and applications
Andrew Terhemen Tyowua, David Harbottle, Bernard P. Binks
Advances in Colloid and Interface Science (2024) Vol. 332, pp. 103274-103274
Closed Access | Times Cited: 4
Construction and controlled flavor release of high internal phase emulsion stabilized by pH-driven-assembled soy peptide nanoparticles
Xiaoting Liu, Limei Yu, Yu Fang, et al.
Food Chemistry (2025) Vol. 471, pp. 142806-142806
Closed Access
Citric Acid Improves Egg White Protein Foaming Characteristics and Meringue 3D Printing Performance
Huajiang Zhang, Shihui Hua, Mengzhuo Liu, et al.
Foods (2025) Vol. 14, Iss. 2, pp. 198-198
Open Access
Post-acid modification-enhanced gelation of casein-tamarind seed polysaccharide-based medium internal phase emulsion and its application in 3D printing
An-Qi Bi, Beiwei Zhu, Ming Du, et al.
International Journal of Biological Macromolecules (2025), pp. 140413-140413
Closed Access
Rheology and printability of biopolymeric oil‐in‐water high internal phase Pickering emulsions: a review
Lu‐yao Zheng, Dong Li, Li‐jun Wang
Comprehensive Reviews in Food Science and Food Safety (2025) Vol. 24, Iss. 2
Closed Access
Exploring sustainable sources and modification techniques of plant-based alternative proteins for high internal phase emulsion systems: From Camellia oleifera seed meal, copra meal, and soybean meal
Ruqiang Zou, Jing Xu, Zengwang Guo, et al.
Food Hydrocolloids (2025), pp. 111256-111256
Closed Access
Rennet-assisted modification for enhanced freeze-thaw stability in sodium caseinate-stabilized high internal phase emulsions
Ling Zhang, Feng Xiao, Sijie Hu, et al.
Food Chemistry (2025) Vol. 477, pp. 143599-143599
Closed Access
Curcumin-loaded Pickering emulsions stabilized by Spanish mackerel protein-pectin for ameliorating ulcerative colitis through barrier repair and anti-inflammatory effects
Yu Sun, Jiayue Liang, Junli Ma, et al.
International Journal of Biological Macromolecules (2025) Vol. 307, pp. 141934-141934
Closed Access
Preparation and mechanism investigation of surfactin-based nanoemulsion by D-phase emulsification
Baixue Lin, Xin Sun, Ruiyan Wang, et al.
Colloids and Surfaces A Physicochemical and Engineering Aspects (2025), pp. 136613-136613
Closed Access
Recent progress in protein-based high internal-phase Pickering emulsions: Composition, stabilization, applications, and future trends
Wei Liang, Xiaofeng Zhan, Pengkai Wang, et al.
Food Research International (2025), pp. 116245-116245
Closed Access

Scroll to top