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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 1-25 of 52 citing articles:

A review on food-grade-polymer-based O/W emulsion gels: Stabilization mechanism and 3D printing application
Lujie Cui, Jiaxin Guo, Zong Meng
Food Hydrocolloids (2023) Vol. 139, pp. 108588-108588
Closed Access | Times Cited: 71
Construction of 3D printable Pickering emulsion gels using complexes of fiber polysaccharide-protein extracted from Haematococcus pluvialis residues and gelatin for fat replacer
Mengwei Wang, Zihao Yin, Mingyong Zeng
Food Hydrocolloids (2022) Vol. 137, pp. 108350-108350
Closed Access | Times Cited: 54
Exploring the mechanism of variation in 3D printing accuracy of cassava starch gels during freezing process
Minghao Xu, Shengyang Ji, Ye Li, et al.
Food Hydrocolloids (2023) Vol. 140, pp. 108657-108657
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
Tailoring 3D-printed high internal phase emulsion-rice starch gels: Role of amylose in rheology and bioactive stability
Luyao Zheng, Dong Li, Lijun Wang, et al.
Carbohydrate Polymers (2024) Vol. 331, pp. 121891-121891
Closed Access | Times Cited: 15
Personalized nutrition with 3D-printed foods: A systematic review on the impact of different additives
Amirhossein Abedini, Sara Sohrabvandi, Parisa Sadighara, et al.
Advances in Colloid and Interface Science (2024) Vol. 328, pp. 103181-103181
Closed Access | Times Cited: 13
Construction of a pectin/sodium alginate composite hydrogel delivery system for improving the bioaccessibility of phycocyanin
Zhixin Li, Yuxin Geng, Kaixuan Bu, et al.
International Journal of Biological Macromolecules (2024) Vol. 269, pp. 131969-131969
Closed 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
Narrative Review of the Current and Future Perspectives of Phycobiliproteins’ Applications in the Food Industry: From Natural Colors to Alternative Proteins
Simeon Minić, Nikola Gligorijević, Luka Veličković, et al.
International Journal of Molecular Sciences (2024) Vol. 25, Iss. 13, pp. 7187-7187
Open Access | Times Cited: 9
Fine-tuning carotenoid-enriched bigel formulations: exploring the influence of oleogel: hydrogel ratio on physicochemical properties and 3D food printing
Caroline Ramos‐Souza, Andrêssa S. Fernandes, Tatiana Martelli Mazzo, et al.
Food Hydrocolloids (2025), pp. 111202-111202
Closed Access | Times Cited: 1
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
Gelatin/polychromatic materials microgels enhanced by carnosic acid inclusions and its application in 2D pattern printing and multi-nozzle food 3D printing
Hongxia Wang, Yang Cheng, Juncheng Zhu, et al.
International Journal of Biological Macromolecules (2024) Vol. 261, pp. 129749-129749
Closed Access | Times Cited: 6
A review of phycocyanin: Production, extraction, stability and food applications
M. Mao, G. Han, Yilin Zhao, et al.
International Journal of Biological Macromolecules (2024), pp. 135860-135860
Closed Access | Times Cited: 6
Ultrastable High Internal Phase Pickering Emulsions: Forming Mechanism, Processability, and Application in 3D Printing
Dafei Li, Haoran Yin, Yingni Wu, et al.
Journal of Agricultural and Food Chemistry (2023) Vol. 71, Iss. 48, pp. 18829-18841
Closed Access | Times Cited: 14
Self-assembly meets additive manufacturing: Bridging the gap between nanoscale arrangement of matter and macroscale fabrication
Antonella Sola, Adrian Trinchi, Anita J. Hill
Smart Materials in Manufacturing (2022) Vol. 1, pp. 100013-100013
Open Access | Times Cited: 22
Computationally Guided DIW Technology to Enable Robust Printing of Inks with Evolving Rheological Properties
María Luisa López-Donaire, Gonzalo de Aranda Izuzquiza, S. Garzon-Hernandez, et al.
Advanced Materials Technologies (2022) Vol. 8, Iss. 3
Open Access | Times Cited: 22
Structure maintainability of safflomin/betanin incorporated gelatin-chitooligosaccharide complexes based high internal phase emulsions and its combinational 3D printing
Hongxia Wang, Zhiying Ouyang, Yang Cheng, et al.
Food Hydrocolloids (2022) Vol. 138, pp. 108393-108393
Closed Access | Times Cited: 20
The freeze-thaw stability of flavor high internal phase emulsion and its application to flavor preservation and 3D printing
Sijie Hu, Feng Xiao, Ming Du, et al.
Food Chemistry X (2023) Vol. 19, pp. 100759-100759
Open Access | Times Cited: 12
Phycocyanin/tannic acid complex nanoparticles as Pickering stabilizer with synergistic interfacial antioxidant properties
Hualei Chen, Xiaoming Guo, Shujuan Yu, et al.
Food Chemistry (2023) Vol. 434, pp. 137353-137353
Closed Access | Times Cited: 11
Construction of thermostable and temperature-responsive emulsion gels using gelatin: a novel strategy for replacing animal fat
Yixiao Wang, Xiaoyu Ma, Ling Zhang, et al.
Food Hydrocolloids (2024) Vol. 158, pp. 110529-110529
Closed Access | Times Cited: 4
Advances and application potential in the research of silicate mineral-based 3D printing materials
Qihang Zhao, Chao Gao, Yinmin Zhang, et al.
Progress in Materials Science (2025), pp. 101450-101450
Open Access
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
Investigating the Role of Potato Protein Isolate in High Internal Phase Emulsions for 3D Printing Ink Applications
Chong‐hao Bi, Ao-xue Qie, Fei Gao, et al.
Food Hydrocolloids (2025), pp. 111313-111313
Closed Access
Influence of Pectin/Xanthan Gum Mixtures on the Physical and Oxidative Stability of Rice Bran Protein Hydrolyzate‐Stabilized Fish Oil‐in‐Water Emulsions
Xiaoliang Wang, Yong Liu, Yue Wu, et al.
Journal of Chemistry (2025) Vol. 2025, Iss. 1
Open Access
Recent progress in protein-based high internal-phase Pickering emulsions: Composition, stabilization, applications, and future trends
Wei Liang, Xiaofeng Zhan, Pengkai Wang, et al.
Food Research International (2025), pp. 116245-116245
Closed Access
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