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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:

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 1-25 of 71 citing articles:

Development of soy protein isolate emulsion gels as extrusion-based 3D food printing inks: Effect of polysaccharides incorporation
Jie Yu, Xue-ying Wang, Dong Li, et al.
Food Hydrocolloids (2022) Vol. 131, pp. 107824-107824
Closed Access | Times Cited: 166
Extrusion-based 3D printing of high internal phase emulsions stabilized by co-assembled β-cyclodextrin and chitosan
Xueqing Li, Liuping Fan, Jinwei Li
Food Hydrocolloids (2022) Vol. 134, pp. 108036-108036
Closed Access | Times Cited: 105
Mayonnaise-like high internal phase Pickering emulsions stabilized by co-assembled phosphorylated perilla protein isolate and chitosan for extrusion 3D printing application
Qiaoli Zhao, Liuping Fan, Yuanfa Liu, et al.
Food Hydrocolloids (2022) Vol. 135, pp. 108133-108133
Closed Access | Times Cited: 83
Development and characterization of a casein-hyaluronic acid emulsion gel with high water-holding capacity and excellent rheological properties for 3D printing
Ningzhe Wang, Jie Hu, Kaida Zhang, et al.
Food Hydrocolloids (2023) Vol. 140, pp. 108632-108632
Closed Access | Times Cited: 56
Pickering high internal phase emulsions stabilized by biopolymeric particles: From production to high-performance applications
Abdur Rehman, Qiufang Liang, Aiman Karim, et al.
Food Hydrocolloids (2024) Vol. 150, pp. 109751-109751
Closed Access | Times Cited: 33
Improvement of flavor and gel properties of silver carp surimi product by Litsea cubeba oil high internal phase emulsions
Xiaosong Sun, Yinyin Lv, Hui Jia, et al.
LWT (2024) Vol. 192, pp. 115745-115745
Open Access | Times Cited: 21
Enhanced printability of food-grade edible inks: Emulsions formulated with modified pea protein and sodium alginate
Cuicui Ma, Jun Yan, Wenhan Li, et al.
Food Hydrocolloids (2024) Vol. 152, pp. 109946-109946
Closed Access | Times Cited: 18
Preparation of Pickering emulsion gel stabilized by tea residue protein/xanthan gum particles and its application in 3D printing
Zinuo An, Zhenbin Liu, Haizhen Mo, et al.
Journal of Food Engineering (2022) Vol. 343, pp. 111378-111378
Closed Access | Times Cited: 64
Research Progress of Food-Grade High Internal Phase Pickering Emulsions and Their Application in 3D Printing
Chao Wu, Zhe Liu, Lanyi Zhi, et al.
Nanomaterials (2022) Vol. 12, Iss. 17, pp. 2949-2949
Open Access | Times Cited: 41
Future prospects of high internal phase pickering emulsions stabilized by natural modified biopolymers as a potential fat substitute in meat products
Iftikhar Hussain Badar, Ziyi Wang, Haotian Liu, et al.
Trends in Food Science & Technology (2023) Vol. 140, pp. 104176-104176
Closed Access | Times Cited: 37
3D printing of curcumin enriched Pickering emulsion gel stablized by pea protein-carrageenan complexes
Zhenbin Liu, Siyu Ha, Chaofan Guo, et al.
Food Hydrocolloids (2023) Vol. 146, pp. 109170-109170
Closed Access | Times Cited: 36
Biopolymer-based pickering high internal phase emulsions: Intrinsic composition of matrix components, fundamental characteristics and perspective
Qiaoli Zhao, Liuping Fan, Jinwei Li
Food Research International (2023) Vol. 165, pp. 112458-112458
Closed Access | Times Cited: 28
Dopamine-functionalized pectin-based Pickering emulsion as an oral drug delivery system
Jiaqi Zhang, Haichao Li, Jie Wang, et al.
Colloids and Surfaces A Physicochemical and Engineering Aspects (2023) Vol. 673, pp. 131807-131807
Closed Access | Times Cited: 27
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: 27
Emulsions stabilised by casein and hyaluronic acid: Effects of high intensity ultrasound on the stability and vitamin E digestive characteristics
Ningzhe Wang, Jianjun Cheng, Yunqing Jiang, et al.
Ultrasonics Sonochemistry (2023) Vol. 94, pp. 106314-106314
Open Access | Times Cited: 24
3D printed curcumin-based composite film for monitoring fish freshness
Tiantian Tang, Min Zhang, Arun S. Mujumdar, et al.
Food Packaging and Shelf Life (2024) Vol. 43, pp. 101289-101289
Closed Access | Times Cited: 13
Effects of co-assembly of gliadin and carboxymethyl cellulose on the high internal phase pickering emulsions: Rheology properties, 3D printing performance and oil-soluble nutrient delivery
Duo Zhang, Yongkang Yang, Rixin Li, et al.
Food Hydrocolloids (2024) Vol. 155, pp. 110162-110162
Closed Access | Times Cited: 13
Investigation on 3D Printing of Shrimp Surimi Adding Three Edible Oils
Yanmo Pan, Qinxiu Sun, Yang Liu, et al.
Foods (2024) Vol. 13, Iss. 3, pp. 429-429
Open Access | Times Cited: 12
Protein and protein-polysaccharide composites-based 3D printing: The properties, roles and opportunities in future functional foods
Yi Liu, Yue Zhang, Lei Cai, et al.
International Journal of Biological Macromolecules (2024) Vol. 272, pp. 132884-132884
Closed Access | Times Cited: 10
Towards understanding pectin-protein interaction and the role of pectin in plant-based meat analogs constructing
Jie Zhang, Panhang Liu, Annan Wu, et al.
LWT (2024) Vol. 202, pp. 116325-116325
Open Access | Times Cited: 10
Sodium caseinate/pectin complex-stabilized emulsion: Multi-frequency ultrasound regulation, characterization and its application in quercetin delivery
Yuxuan Liu, Qiufang Liang, Ying Liu, et al.
Food Hydrocolloids (2024) Vol. 156, pp. 110316-110316
Closed Access | Times Cited: 9
3D printing of high internal phase emulsions stabilized by OSA modified potato starch: Effect of citrus fiber addition
Jiaojiao Wei, Yingkai Li, Andreas Blennow, et al.
Food Hydrocolloids (2025), pp. 111114-111114
Closed Access | Times Cited: 1
Comparison of the 3D printability of high internal phase Pickering emulsions stabilized by protein – Polysaccharide complexes and process optimization
Qing-Hao Li, Shiyu Li, Wei-Kang Yu, et al.
Journal of Food Engineering (2023) Vol. 353, pp. 111548-111548
Closed Access | Times Cited: 21
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
A novel approach to produce ready-to-eat sweetmeats with variable textures using 3D printing
Mohammed A. Bareen, Jatindra K. Sahu, Sangeeta Prakash, et al.
Journal of Food Engineering (2023) Vol. 344, pp. 111410-111410
Closed Access | Times Cited: 18
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