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:
Triple-induced gardenia fruit extract-enriched gelatin/polysaccharides microgels for O/W emulsions, and food 3D printing
Zhiying Ouyang, Juncheng Zhu, Yang Cheng, et al.
Food Bioscience (2023) Vol. 53, pp. 102604-102604
Closed Access | Times Cited: 10
Zhiying Ouyang, Juncheng Zhu, Yang Cheng, et al.
Food Bioscience (2023) Vol. 53, pp. 102604-102604
Closed Access | Times Cited: 10
Showing 10 citing articles:
Recent advances in 3D printing properties of natural food gels: Application of innovative food additives
Ramesh Sharma, Pinku Chandra Nath, T. K. Hazarika, et al.
Food Chemistry (2023) Vol. 432, pp. 137196-137196
Closed Access | Times Cited: 53
Ramesh Sharma, Pinku Chandra Nath, T. K. Hazarika, et al.
Food Chemistry (2023) Vol. 432, pp. 137196-137196
Closed Access | Times Cited: 53
From Nature‐Sourced Polysaccharide Particles to Advanced Functional Materials
Yingshan Ma, Sofia M. Morozova, Eugenia Kumacheva
Advanced Materials (2024) Vol. 36, Iss. 23
Open Access | Times Cited: 20
Yingshan Ma, Sofia M. Morozova, Eugenia Kumacheva
Advanced Materials (2024) Vol. 36, Iss. 23
Open Access | Times Cited: 20
Influence of components interaction in recombined food gels on 3D printing: A comprehensive review
Min Feng, Min Zhang, Arun S. Mujumdar, et al.
Food Hydrocolloids (2024) Vol. 151, pp. 109782-109782
Closed Access | Times Cited: 19
Min Feng, Min Zhang, Arun S. Mujumdar, et al.
Food Hydrocolloids (2024) Vol. 151, pp. 109782-109782
Closed Access | Times Cited: 19
4D printing of betanin/gelatin/nano-chitin complexes-functionalized surimi via disulfide bonds, and its applicability in dysphagia diets
Juncheng Zhu, Yuxin Yang, Shihao Qiao, et al.
Food Hydrocolloids (2024) Vol. 152, pp. 109891-109891
Closed Access | Times Cited: 19
Juncheng Zhu, Yuxin Yang, Shihao Qiao, et al.
Food Hydrocolloids (2024) Vol. 152, pp. 109891-109891
Closed Access | Times Cited: 19
Development of 3D-printable plant-based fat analogs utilizing coconut oil and glucomannan emulsion gels
Yaxin Wen, Byungchan Cho, Hyun Jin Park, et al.
Food Bioscience (2023) Vol. 56, pp. 103255-103255
Closed Access | Times Cited: 11
Yaxin Wen, Byungchan Cho, Hyun Jin Park, et al.
Food Bioscience (2023) Vol. 56, pp. 103255-103255
Closed Access | Times Cited: 11
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
Lu‐yao Zheng, Dong Li, Li‐jun Wang
Comprehensive Reviews in Food Science and Food Safety (2025) Vol. 24, Iss. 2
Closed Access
The positive contribution of natural deep eutectic solvent constructed by trehalose and fructooligosaccharides on rheological and 3D printing properties of mirror carp surimi
Xinjiang Lou, Han Zhang, Xiaodan Wu, et al.
Food Hydrocolloids (2024) Vol. 157, pp. 110440-110440
Closed Access | Times Cited: 2
Xinjiang Lou, Han Zhang, Xiaodan Wu, et al.
Food Hydrocolloids (2024) Vol. 157, pp. 110440-110440
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
Chenping Li, Juncheng Zhu, Shihao Qiao, et al.
Food Hydrocolloids (2024) Vol. 158, pp. 110493-110493
Closed Access | Times Cited: 2
Encapsulation of lutein in gelatin type A/B-chitosan systems via tunable chains and bonds from tweens: Thermal stability, rheologic property and food 2D/3D printability
Hongxia Wang, Xianyou Lin, Juncheng Zhu, et al.
Food Research International (2023) Vol. 173, pp. 113392-113392
Closed Access | Times Cited: 5
Hongxia Wang, Xianyou Lin, Juncheng Zhu, et al.
Food Research International (2023) Vol. 173, pp. 113392-113392
Closed Access | Times Cited: 5
Utilizing 3D printing to create sustainable novel food products with innovative ingredients
Min Feng, Min Zhang, Bhesh Bhandari, et al.
Innovative Food Science & Emerging Technologies (2024), pp. 103873-103873
Closed Access
Min Feng, Min Zhang, Bhesh Bhandari, et al.
Innovative Food Science & Emerging Technologies (2024), pp. 103873-103873
Closed Access
