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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:

Self-assembly of gelatin and phycocyanin for stabilizing thixotropic emulsions and its effect on 3D printing
Hongxia Wang, Zhiying Ouyang, Ludan Hu, et al.
Food Chemistry (2022) Vol. 397, pp. 133725-133725
Closed Access | Times Cited: 52

Showing 26-50 of 52 citing articles:

Electrostatically Reinforced Double Network Granular Hydrogels
Tianyu Yuan, Chenzhuo Li, John M. Kolinski, et al.
Advanced Science (2025)
Open Access
Feasibility of emulsion-filled pea protein-collagen-carrageenan hydrogel for 3D printing
Ieva Bartkuvienė, Viktorija Eisinaitė, Evren Gölge, et al.
LWT (2025), pp. 117749-117749
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
Composite solutions of Phycocyanin and chitosan extend oyster shelf life
Li Yan, Liu Li, Youwei Du, et al.
Food Chemistry X (2025), pp. 102456-102456
Open 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
Development of NADES–Annatto Seed Extract for Enhancing 3D Printed Food Designed for Dysphagia Patients
Sara Kierulff Balabram, Larissa Tessaro, Maria Eduarda de Almeida Astolfo, et al.
Foods (2025) Vol. 14, Iss. 9, pp. 1604-1604
Open Access
Recent advances of silk fibroin materials: From molecular modification and matrix enhancement to possible encapsulation-related functional food applications
Liang Xu, Chaoyang Wu, Pei Lay Yap, et al.
Food Chemistry (2023) Vol. 438, pp. 137964-137964
Closed Access | Times Cited: 10
Synergistic modification of phycocyanin composite gel by xanthan gum and flaxseed gum and the fate during in vitro digestion
Ying Bai, Yu Liu, Tian Yao, et al.
Food Hydrocolloids (2024) Vol. 155, pp. 110183-110183
Closed Access | Times Cited: 3
Chickpea protein stabilized Pickering emulsions: As a novel mayonnaise substitute
Chong‐hao Bi, Ao-xue Qie, Yi Liu, et al.
Journal of Food Engineering (2024) Vol. 382, pp. 112180-112180
Closed Access | Times Cited: 3
Regulating emulsion properties through tannin acid-mediated gelatin/cellulose nanocrystal complexes: from low-oil emulsion to high internal phase emulsion gel for 3D printing
Haotian Zhang, Hongxia Wang, Hongjie Dai, et al.
Food Hydrocolloids (2024), pp. 110647-110647
Closed Access | Times Cited: 3
Fluid laminarization process and rheological properties of protein-stabilized high internal phase emulsions
Liang Guo, Zian Deng, Yuecheng Meng, et al.
Journal of Food Engineering (2022) Vol. 344, pp. 111400-111400
Open Access | Times Cited: 13
Soy protein isolate emulsion microgel particles for encapsulating oil
Guohua Hou, Yunyi Liu, Ping Zhang, et al.
Journal of Food Engineering (2024) Vol. 371, pp. 111993-111993
Closed Access | Times Cited: 2
Characterization of emulgels formulated with phycocyanin and diutan gum as a novel approach for biocompatible delivery systems
Patricia Tello, Jenifer Santos, Víctor Manuel Pérez Puyana, et al.
International Journal of Biological Macromolecules (2024) Vol. 268, pp. 131599-131599
Open Access | Times Cited: 2
Modulating the stability and gastrointestinal tolerance of lycopene in low-oil gelatin emulsions by constructing cellulose network barrier
Xin Feng, Hankun Zhu, Hongjie Dai, et al.
Food Hydrocolloids (2024) Vol. 155, pp. 110225-110225
Closed Access | Times Cited: 2
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
Enhancing 3D Printing Accuracy of Cassava Starch Gel Through Temperature-Controlled Freezing
Minghao Xu, Shengyang Ji, Yicheng Ren, et al.
Food Bioscience (2024), pp. 105526-105526
Closed Access | Times Cited: 2
Noncovalent interactions between biomolecules facilitated their application in food emulsions' construction: A review
Yi Yuan, Congrong Chen, Xinyi Guo, et al.
Comprehensive Reviews in Food Science and Food Safety (2023) Vol. 23, Iss. 1
Closed Access | Times Cited: 6
4D/5D/6D Printing Technology in the Architecture, Engineering, and Construction (AEC) Industry: Applications, Challenges, and Future Advancements
Nitin Liladhar Rane, Saurabh Choudhary, Jayesh Rane
SSRN Electronic Journal (2023)
Closed Access | Times Cited: 5
Pickering emulsion gel stabilized by Auricularia auricula protein
Yunxia Liang, Zhenbin Liu, Huan Liu, et al.
Journal of Food Engineering (2023) Vol. 367, pp. 111884-111884
Closed Access | Times Cited: 5
Formulation and Characterization of Sustainable Algal-Derived Nanoemulgels: A Green Approach to Minimize the Dependency on Synthetic Surfactants
Patricia Tello, Jenifer Santos, Nuria Calero, et al.
Polymers (2024) Vol. 16, Iss. 2, pp. 194-194
Open Access | Times Cited: 1
High internal phase emulsions stabilized by fluorescent phycocyanin for improved stability and bioaccessibility of β‐carotene
Yu Cheng, Xiaolin Sun, Zhong Zhang, et al.
Journal of the Science of Food and Agriculture (2024)
Closed Access | Times Cited: 1
Effect of Heat Treatment on Gelatin Properties and the Construction of High Internal Phase Emulsions for 3D Printing
Yixiao Wang, Ling Zhang, Geng Cao, et al.
Foods (2024) Vol. 13, Iss. 24, pp. 4009-4009
Open Access | Times Cited: 1
Light-dimerization telechelic alginate-based amphiphiles reinforced Pickering emulsion for 3D printing
Xinyu Zhao, Shujuan Yang, Furui He, et al.
Carbohydrate Polymers (2022) Vol. 299, pp. 120170-120170
Closed Access | Times Cited: 6
Synergistic effect of gum arabic and xanthan gum on improving rheological properties of low‐fat mayonnaise with egg white protein microparticle as a fat mimetic
Yefan Shi, Junhua Li, Luping Gu, et al.
International Journal of Food Science & Technology (2022) Vol. 58, Iss. 3, pp. 1037-1048
Closed Access | Times Cited: 5
Blue food proteins: Novel extraction technologies, properties, bioactivities and applications in foods
Shuo Fan, Yaxin Yin, Qirui Liu, et al.
Current Research in Food Science (2024) Vol. 9, pp. 100878-100878
Open Access

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