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:
New insights into food O/W emulsion gels: Strategies of reinforcing mechanical properties and outlook of being applied to food 3D printing
Xueqing Li, Liuping Fan, Yuanfa Liu, et al.
Critical Reviews in Food Science and Nutrition (2021) Vol. 63, Iss. 11, pp. 1564-1586
Closed Access | Times Cited: 61
Xueqing Li, Liuping Fan, Yuanfa Liu, et al.
Critical Reviews in Food Science and Nutrition (2021) Vol. 63, Iss. 11, pp. 1564-1586
Closed Access | Times Cited: 61
Showing 26-50 of 61 citing articles:
Study on the enhanced 3D printing performance of high internal phase emulsions using protein fibrosis strategy
Ying Wang, Fengxian Guo, H.C. Li, et al.
International Journal of Biological Macromolecules (2025) Vol. 297, pp. 139975-139975
Closed Access | Times Cited: 1
Ying Wang, Fengxian Guo, H.C. Li, et al.
International Journal of Biological Macromolecules (2025) Vol. 297, pp. 139975-139975
Closed Access | Times Cited: 1
Network structure of response to freeze-thaw cycles in egg white protein gels filled with emulsion: Digestive kinetics regulated by the state of water and embedded oil
Jingbo Liu, Renzhao Zhang, Hongyu Jiang, et al.
Food Hydrocolloids (2022) Vol. 135, pp. 108135-108135
Closed Access | Times Cited: 37
Jingbo Liu, Renzhao Zhang, Hongyu Jiang, et al.
Food Hydrocolloids (2022) Vol. 135, pp. 108135-108135
Closed Access | Times Cited: 37
Cultivating edible bio-inks: Elevating 3D printing with medium-internal-phase emulsion gel incorporating soybean protein isolate microgel particles
Jing-ru Song, Jiarong Huang, Si-xu Ren, et al.
Food Hydrocolloids (2023) Vol. 149, pp. 109582-109582
Closed Access | Times Cited: 20
Jing-ru Song, Jiarong Huang, Si-xu Ren, et al.
Food Hydrocolloids (2023) Vol. 149, pp. 109582-109582
Closed Access | Times Cited: 20
Fabrication of anthocyanin–rich W1/O/W2 emulsion gels based on pectin–GDL complexes: 3D printing performance
Jian Li, Chaofan Guo, Shengbao Cai, et al.
Food Research International (2023) Vol. 168, pp. 112782-112782
Closed Access | Times Cited: 19
Jian Li, Chaofan Guo, Shengbao Cai, et al.
Food Research International (2023) Vol. 168, pp. 112782-112782
Closed Access | Times Cited: 19
Bigels constructed from hybrid gelator systems: bulk phase-interface stability and 3D printing
Zhixiu Guo, Zhujian Chen, Zong Meng
Food & Function (2023) Vol. 14, Iss. 11, pp. 5078-5089
Closed Access | Times Cited: 19
Zhixiu Guo, Zhujian Chen, Zong Meng
Food & Function (2023) Vol. 14, Iss. 11, pp. 5078-5089
Closed Access | Times Cited: 19
Designing future foods: Harnessing 3D food printing technology to encapsulate bioactive compounds
Safoura Ahmadzadeh, Matthias Dixily R. Lenie, Razieh Sadat Mirmahdi, et al.
Critical Reviews in Food Science and Nutrition (2023), pp. 1-17
Closed Access | Times Cited: 15
Safoura Ahmadzadeh, Matthias Dixily R. Lenie, Razieh Sadat Mirmahdi, et al.
Critical Reviews in Food Science and Nutrition (2023), pp. 1-17
Closed Access | Times Cited: 15
Improvement of 3D printing performance of whey protein isolate emulsion gels by regulating rheological properties: Effect of polysaccharides incorporation
Ming Li, Lei Feng, Zhuqing Dai, et al.
Research Square (Research Square) (2024)
Open Access | Times Cited: 5
Ming Li, Lei Feng, Zhuqing Dai, et al.
Research Square (Research Square) (2024)
Open Access | Times Cited: 5
Improvement of 3D Printing Performance of Whey Protein Isolate Emulsion Gels by Regulating Rheological Properties: Effect of Polysaccharides Incorporation
Ming Li, Lei Feng, Zhuqing Dai, et al.
Food and Bioprocess Technology (2024)
Closed Access | Times Cited: 5
Ming Li, Lei Feng, Zhuqing Dai, et al.
Food and Bioprocess Technology (2024)
Closed Access | Times Cited: 5
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
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
Advances in 3D and 4D Printing of Gel-Based Foods: Mechanisms, Applications, and Future Directions
Qin Zhou, Zhihua Li, Xiaowei Huang, et al.
Gels (2025) Vol. 11, Iss. 2, pp. 94-94
Open Access
Qin Zhou, Zhihua Li, Xiaowei Huang, et al.
Gels (2025) Vol. 11, Iss. 2, pp. 94-94
Open Access
Synergistic Enhancement of Krill Oil Stability and Bioavailability Via Whey Protein Isolate-Chitosan Dual-Layer Encapsulation System
Yi He, Bo Liu, Xuan Ma, et al.
(2025)
Closed Access
Yi He, Bo Liu, Xuan Ma, et al.
(2025)
Closed Access
High Internal Phase Emulsions Stabilized by Insect Proteins: A Path to 3D Printable Fat Analogues
Aurélie Ballon, Sebastian Dambone Sessa, Salvatore Cito, et al.
Food Hydrocolloids (2025), pp. 111330-111330
Closed Access
Aurélie Ballon, Sebastian Dambone Sessa, Salvatore Cito, et al.
Food Hydrocolloids (2025), pp. 111330-111330
Closed Access
Optimizing 3D Food Printing inks: The Impact of Polysaccharides on Camellia Seed Protein Emulsion Gels
Jiaru Lin, Changhao Liang, Lin Tong, et al.
Food Hydrocolloids (2025), pp. 111337-111337
Closed Access
Jiaru Lin, Changhao Liang, Lin Tong, et al.
Food Hydrocolloids (2025), pp. 111337-111337
Closed Access
HIPE-Gels Performance: Role of Sodium Hyaluronate Conformation and Concentration in Structure and 3D Printing
Zhuangzhuang Chen, Shiyong Sun, Qian Zhou, et al.
Food Bioscience (2025), pp. 106361-106361
Closed Access
Zhuangzhuang Chen, Shiyong Sun, Qian Zhou, et al.
Food Bioscience (2025), pp. 106361-106361
Closed Access
Application of fat replacers in low-fat starch-based foods: Type, formulation and action mechanism on food quality
Yao Feng, Yu Zhang, Kai Huang, et al.
International Journal of Biological Macromolecules (2025), pp. 142855-142855
Closed Access
Yao Feng, Yu Zhang, Kai Huang, et al.
International Journal of Biological Macromolecules (2025), pp. 142855-142855
Closed Access
Improvement in 3D printability, rheological and mechanical properties of pea protein gels prepared by plasma activated microbubble water
Sreelakshmi Chembakasseri Menon, Harleen Kaur Dhaliwal, Lihui Du, et al.
Food Bioscience (2024) Vol. 59, pp. 104050-104050
Closed Access | Times Cited: 3
Sreelakshmi Chembakasseri Menon, Harleen Kaur Dhaliwal, Lihui Du, et al.
Food Bioscience (2024) Vol. 59, pp. 104050-104050
Closed Access | Times Cited: 3
Effect of plasma-activated water on the quality of wheat starch gel-forming 3D printed samples
Shu Ma, Meng Zhang, Xinxin Wang, et al.
International Journal of Biological Macromolecules (2024) Vol. 274, pp. 133552-133552
Closed Access | Times Cited: 3
Shu Ma, Meng Zhang, Xinxin Wang, et al.
International Journal of Biological Macromolecules (2024) Vol. 274, pp. 133552-133552
Closed Access | Times Cited: 3
Thoroughly review the recent progresses in improving O/W interfacial properties of proteins through various strategies
Haozhen Zhang, Xue Zhao, Xing Chen, et al.
Frontiers in Nutrition (2022) Vol. 9
Open Access | Times Cited: 13
Haozhen Zhang, Xue Zhao, Xing Chen, et al.
Frontiers in Nutrition (2022) Vol. 9
Open Access | Times Cited: 13
Elaboration of dimensional quality in 3D‐printed food: Key factors in process steps
Yaxin Wen, Quang Tuan, Shaoyun Wang, et al.
Comprehensive Reviews in Food Science and Food Safety (2023) Vol. 23, Iss. 1
Closed Access | Times Cited: 7
Yaxin Wen, Quang Tuan, Shaoyun Wang, et al.
Comprehensive Reviews in Food Science and Food Safety (2023) Vol. 23, Iss. 1
Closed Access | Times Cited: 7
Clean modification of potato starch to improve 3D printing of potential bone bio-scaffolds
Pedro Augusto Invernizzi Sponchiado, Maryanne Trafani de Melo, Bruna Sousa Bitencourt, et al.
Emergent Materials (2024)
Closed Access | Times Cited: 2
Pedro Augusto Invernizzi Sponchiado, Maryanne Trafani de Melo, Bruna Sousa Bitencourt, et al.
Emergent Materials (2024)
Closed Access | Times Cited: 2
Phenolic composition of Hemerocallis citrina borani and enhancement of release and antioxidant efficacy through an emulsion-based delivery system during in vitro digestion
Yuwen Mu, Jing Sun, Weiye Cui, et al.
LWT (2024) Vol. 200, pp. 116160-116160
Open Access | Times Cited: 2
Yuwen Mu, Jing Sun, Weiye Cui, et al.
LWT (2024) Vol. 200, pp. 116160-116160
Open Access | Times Cited: 2
Fabrication of strong and elastic HIPPEs gel by rigid-flexible double network structure as a novel adipose tissue substitutes
Jiaqiang Chen, Shuhan Shen, Xieyu Chen, et al.
Food Hydrocolloids (2024) Vol. 156, pp. 110367-110367
Closed Access | Times Cited: 2
Jiaqiang Chen, Shuhan Shen, Xieyu Chen, et al.
Food Hydrocolloids (2024) Vol. 156, pp. 110367-110367
Closed Access | Times Cited: 2
Fabrication and 3D printing of Pickering emulsion gel based on Hypsizygus marmoreus by-products protein
Dan Xu, Xuebing Xing, Bimal Chitrakar, et al.
Food Chemistry X (2023) Vol. 19, pp. 100849-100849
Open Access | Times Cited: 6
Dan Xu, Xuebing Xing, Bimal Chitrakar, et al.
Food Chemistry X (2023) Vol. 19, pp. 100849-100849
Open Access | Times Cited: 6
3d Printing of Pickering Emulsion Gels of Protein Particles Prepared by High Pressure Homogenization and Heating
Chao Wu, Zhe Liu, Xue Hei, et al.
(2024)
Closed Access | Times Cited: 1
Chao Wu, Zhe Liu, Xue Hei, et al.
(2024)
Closed Access | Times Cited: 1
Hydrogel delivery systems of functional substances for precision nutrition
Chen Tan
Advances in food and nutrition research (2024), pp. 301-345
Closed Access | Times Cited: 1
Chen Tan
Advances in food and nutrition research (2024), pp. 301-345
Closed Access | Times Cited: 1
