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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:

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: 26

Showing 1-25 of 26 citing articles:

Recent progress in plant-based proteins: From extraction and modification methods to applications in the food industry
Jiayue Tang, Dan Yao, Shuaibo Xia, et al.
Food Chemistry X (2024) Vol. 23, pp. 101540-101540
Open Access | Times Cited: 16
3D Bioprinting of Natural Materials and Their AI-Enhanced Printability: A Review
Soumaya Grira, Mohammad Sayem Mozumder, Abdel‐Hamid I. Mourad, et al.
Bioprinting (2025), pp. e00385-e00385
Closed Access | Times Cited: 2
Characterization of HIPEs stabilized by soy protein isolate with excellent rheological properties for 3D printing: Bridging the correlation among structure, function and application
Meng Yuan, Bailiang Li, Fuwei Sun, et al.
Food Hydrocolloids (2024) Vol. 153, pp. 110053-110053
Closed Access | Times Cited: 9
Evaluation of the antimicrobial potential of tea tree oil Pickering emulsions stabilized by soy protein isolate-xanthan gum composite and their application performance in Solenocera crassicornis preservation
Kai Xie, Yan Zheng, Jiajie Hu, et al.
Food Packaging and Shelf Life (2025) Vol. 47, pp. 101437-101437
Closed Access | Times Cited: 1
A Pickering emulsion stabilized by Chitosan-g-Poly(N-vinylcaprolactam) microgels: Interface formation, stability and stimuli-responsiveness
Yue Li, Mengting Chen, Yanjun Ding, et al.
Carbohydrate Polymers (2024) Vol. 332, pp. 121948-121948
Closed Access | Times Cited: 6
Pea starch-based oleogels based on capillary water crosslinking: Physicochemical properties and 3D printing performance
Wenmeng Liu, Kuang He, David Julian McClements, et al.
Food Hydrocolloids (2024) Vol. 154, pp. 110161-110161
Closed Access | Times Cited: 6
Engineered inulin-based hybrid biomaterials for augmented immunomodulatory responses
Ashok Kumar Jangid, Kyung Mu Noh, Sung Jun Kim, et al.
Carbohydrate Polymers (2024) Vol. 340, pp. 122311-122311
Closed Access | Times Cited: 5
Enhanced 3D printing performance of soybean protein isolate nanoparticle-based O/W Pickering emulsion gels by incorporating different polysaccharides
Wei Wei, Lujie Cui, Zong Meng
International Journal of Biological Macromolecules (2024) Vol. 287, pp. 138637-138637
Closed Access | Times Cited: 5
The dispersibility of biphasic stabilized oil-in-water emulsions improved by the interaction between curdlan and soy protein isolate
Fuying Wang, Jianpeng Li, Yuxiao Wang, et al.
Food Chemistry (2024) Vol. 457, pp. 140101-140101
Closed Access | Times Cited: 4
Fabrication, characterization, and 3D printing of high-internal phase Pickering emulsion stabilized by heat-treated copra protein and calcium composite
Zhen Yang, Yujie Guo, Tian Tian, et al.
International Journal of Biological Macromolecules (2024) Vol. 283, pp. 137670-137670
Closed Access | Times Cited: 4
Effect of Haematococcus pluvialis addition on the rheological property and 3D printing performance of soy protein isolate‐ and wheat gluten‐based pastes
Kun Kou, Yan Du, Fei Yao, et al.
Journal of Food Science (2025) Vol. 90, Iss. 2
Closed 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
Application of nano/micro-encapsulated bioactive compounds in 3D printed foods
Meigui Huang, Xu Liu, Elham Assadpour, et al.
Trends in Food Science & Technology (2025), pp. 104937-104937
Closed Access
Hemp seed oil-based emulsion gels stabilized by soybean protein isolate, inulin, and glyceryl monostearate: Phase inversion and baking application
Jiaxin Guo, Hengyi Liao, Jie Zhang, et al.
International Journal of Biological Macromolecules (2025) Vol. 306, pp. 141229-141229
Closed Access
Research progress on marine polysaccharide-based Pickering emulsions and their potential applications in the food industry
Jianxi Zhang, Junjie Tang, Si Shi, et al.
Food Research International (2025) Vol. 208, pp. 116073-116073
Closed Access
Pickering emulsions from rice protein-xanthan gum nanoparticles at different oil content: emulsion properties and using producing cake as a fat replacer
Elif Meltem İşçimen
Harran Tarım ve Gıda Bilimleri Dergisi (2025) Vol. 29, Iss. 1, pp. 162-176
Open Access
Effect of xylose glycation and ultrasonication on the interfacial properties and physicochemical stability of silkworm pupa protein-stabilized Pickering emulsion and its applicability in emulsion-filled hydrogels
Haining Xu, Jayani Chandrapala, Mokhtar Dabbour, et al.
Food Research International (2025), pp. 116260-116260
Closed Access
Synergistic design of Pickering emulsion inks of nanochitosan-alginate-beeswax for edible coating in fruit preservation
Jin‐Kyung Kim, Jae Sik Seo, Hyo Jeong Kim, et al.
Food Hydrocolloids (2025), pp. 111462-111462
Closed Access
Properties regulation and mechanism on ferritin/chitooligosaccharide dual-compartmental emulsions and its application for co-encapsulation of curcumin and quercetin bioactive compounds
Junlu Gao, Xiaoyi Tan, Hongjie Dai, et al.
Food Chemistry (2024) Vol. 458, pp. 140243-140243
Closed Access | Times Cited: 3
Oleofoams and Whipped Emulsions: Formation, Characterization, and Future Role in the Food Industry
Matteo Grossi, Muxin Zhao, Jiajia Rao, et al.
Trends in Food Science & Technology (2024), pp. 104752-104752
Closed Access | Times Cited: 3
Chitooligosaccharide assisted in the construction of pickering high internal phase emulsion near the isoelectric point of porcine plasma protein
Xiaocui Liu, Jianglan Yuan, Rui Chen, et al.
LWT (2024) Vol. 198, pp. 116032-116032
Open Access | Times Cited: 2
Raspberry-liked Pickering emulsions based inulin microparticles for enhanced antibacterial performance of essential oils
Xiaoyu Su, Huazhang Lai, Shuiyan Chen, et al.
International Journal of Biological Macromolecules (2024) Vol. 271, pp. 132224-132224
Closed Access | Times Cited: 2
Applying Layer-by-Layer deposition to enhance stability and rheological behavior of emulsions: A review
Lingtao Zhang, Guoqiang Shao, Yamei Jin, et al.
Food Hydrocolloids (2024) Vol. 158, pp. 110537-110537
Closed Access | Times Cited: 1
Advances of plant-based fat analogs in 3D printing: Manufacturing strategies, printabilities, and food applications
Shaoyi Cen, Zong Meng
Food Research International (2024) Vol. 197, pp. 115178-115178
Closed Access | Times Cited: 1
Urchin-like WO3 Particles Form Honeycomb-like Structured PLA/WO3 Nanocomposites with Enhanced Crystallinity, Thermal Stability, Rheological, and UV-Blocking and Antifungal Activity
Sihem Daikhi, Salim Hammani, Soumia Guerziz, et al.
Polymers (2024) Vol. 16, Iss. 19, pp. 2702-2702
Open Access
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