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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:

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

Showing 1-25 of 166 citing articles:

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
Peanut protein-polysaccharide hydrogels based on semi-interpenetrating networks used for 3D/4D printing
Qianzhu Lin, Yao Hu, Chao Qiu, et al.
Food Hydrocolloids (2022) Vol. 137, pp. 108332-108332
Closed Access | Times Cited: 76
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
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
Improvement of 3D printing performance of pea protein isolate Pickering emulsion gels by regulating electrostatic interaction between protein and polysaccharide
Yifan Wang, Congjin Bai, David Julian McClements, et al.
Food Hydrocolloids (2023) Vol. 145, pp. 109097-109097
Open Access | Times Cited: 47
High internal phase emulsions stabilized by pea protein isolate modified by ultrasound and pH-shifting: Effect of chitosan self-assembled particles
Jingnan Zhang, Siqi Zhao, Qian Liu, et al.
Food Hydrocolloids (2023) Vol. 141, pp. 108715-108715
Closed Access | Times Cited: 44
Rheological and mechanical behavior of soy protein-polysaccharide composite paste for extrusion-based 3D food printing: Effects of type and concentration of polysaccharides
Jian Wang, Quanjin Jiang, Zhenyu Huang, et al.
Food Hydrocolloids (2024) Vol. 153, pp. 109942-109942
Closed Access | Times Cited: 39
Application of rheology and interfacial rheology to investigate the emulsion stability of ultrasound-assisted cross-linked myofibrillar protein: Effects of oil phase types
Ye Tao, Jiaming Cai, Peng Wang, et al.
Food Hydrocolloids (2024) Vol. 154, pp. 110086-110086
Closed Access | Times Cited: 26
Insight on the interaction between soybean protein isolate and ionic/non-ionic polysaccharides: Structural analysis, oil-water interface properties investigation and double emulsion formation
Lijia Li, Mengjie Geng, Xiangyun Tan, et al.
Food Hydrocolloids (2024) Vol. 150, pp. 109754-109754
Closed Access | Times Cited: 25
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
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
Regulation of rheological properties of soy protein isolate-beeswax based bigel inks for high-precision 3D printing
Runkang Qiu, Guodong Qiu, Peiyao Zhao, et al.
Food Hydrocolloids (2024) Vol. 153, pp. 110052-110052
Closed Access | Times Cited: 18
Hyaluronic acid promotes heat-induced gelation of ginkgo seed proteins
Qiao Cheng, Changqi Liu, Jing Zhao, et al.
Food Chemistry (2024) Vol. 463, pp. 141114-141114
Closed Access | Times Cited: 17
Development and characterization of quinoa protein-fucoidan emulsion gels with excellent rheological properties for 3D printing and curcumin encapsulation stability
Kuo Zhao, Yilin Hao, Xin Guo, et al.
Food Chemistry (2025) Vol. 471, pp. 142819-142819
Closed Access | Times Cited: 2
pH-regulated preparation and structural characterization of non-covalent complexes of soybean isolate proteins with different charged polysaccharides
Jiaying Chen, Yilin Wang, Mei Pu, et al.
International Journal of Biological Macromolecules (2025) Vol. 298, pp. 140004-140004
Closed Access | Times Cited: 2
Oleogel-based Pickering emulsions stabilized by pea protein isolate aggregates with different morphologies: Curcumin protection and microencapsulation
Zihao Wei, Qi Zhou, Qingqing Liu, et al.
Food Chemistry (2025), pp. 143108-143108
Closed Access | Times Cited: 2
Advances in plant-based raw materials for food 3D printing
Zhihao Liu, Xinna Hu, Shuyu Lu, et al.
Journal of Future Foods (2025) Vol. 5, Iss. 6, pp. 529-541
Closed Access | Times Cited: 2
Improving freeze-thaw stability and 3D printing performance of soy protein isolate emulsion gel inks by guar & xanthan gums
Jie Yu, Dong Li, Lijun Wang, et al.
Food Hydrocolloids (2022) Vol. 136, pp. 108293-108293
Closed Access | Times Cited: 56
Effect of gums on the multi-scale characteristics and 3D printing performance of potato starch gel
Haoze Yu, Shang-yi Chi, Dong Li, et al.
Innovative Food Science & Emerging Technologies (2022) Vol. 80, pp. 103102-103102
Closed Access | Times Cited: 45
Effect of pectin on printability and textural properties of potato starch 3D food printing gel during cold storage
Nishala Erandi Wedamulla, Meiqi Fan, Young‐Jin Choi, et al.
Food Hydrocolloids (2022) Vol. 137, pp. 108362-108362
Closed Access | Times Cited: 44
Tuning whey protein isolate/hyaluronic acid emulsion gel structure to enhance quercetin bioaccessibility and in vitro digestive characteristics
Ningzhe Wang, Kaida Zhang, Yurou Chen, et al.
Food Chemistry (2023) Vol. 429, pp. 136910-136910
Closed Access | Times Cited: 39
High internal phase emulsions of ω-3 fatty acids stabilized by fish scale gelatin particles: Application to lipid-enhanced surimi 3D printing
Yuhang Wang, Die Hu, Yue Wei, et al.
Food Hydrocolloids (2023) Vol. 146, pp. 109254-109254
Closed Access | Times Cited: 39
Food Emulsion Gels from Plant-Based Ingredients: Formulation, Processing, and Potential Applications
Canice Chun‐Yin Yiu, Sophie Wenfei Liang, Kinza Mukhtar, et al.
Gels (2023) Vol. 9, Iss. 5, pp. 366-366
Open Access | Times Cited: 36
Bigels as potential inks for extrusion-based 3d food printing: Effect of oleogel fraction on physical characterization and printability
Andrêssa S. Fernandes, Bruna Vitória Neves, Tatiana Martelli Mazzo, et al.
Food Hydrocolloids (2023) Vol. 144, pp. 108986-108986
Closed Access | Times Cited: 35
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