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:
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
Hongxia Wang, Zhiying Ouyang, Yang Cheng, et al.
Food Hydrocolloids (2022) Vol. 138, pp. 108393-108393
Closed Access | Times Cited: 20
Showing 20 citing articles:
Enhanced barrier and antioxidant properties of gelatin films by structural-colored bioactive materials for food packaging
Sitong Liu, Shihao Qiao, Juncheng Zhu, et al.
Food Hydrocolloids (2024) Vol. 150, pp. 109744-109744
Closed Access | Times Cited: 23
Sitong Liu, Shihao Qiao, Juncheng Zhu, et al.
Food Hydrocolloids (2024) Vol. 150, pp. 109744-109744
Closed Access | Times Cited: 23
Carboxymethylcellulose-induced depletion attraction to stabilize high internal phase Pickering emulsions for the elderly: 3D printing and β-carotene delivery
Jingjie Hou, Guixin Tan, Afeng Wei, et al.
Food Chemistry (2024) Vol. 447, pp. 139028-139028
Closed Access | Times Cited: 23
Jingjie Hou, Guixin Tan, Afeng Wei, et al.
Food Chemistry (2024) Vol. 447, pp. 139028-139028
Closed Access | Times Cited: 23
High internal phase Pickering emulsions stabilized by egg yolk-carboxymethyl cellulose as an age-friendly dysphagia food: Tracking the dynamic transition from co-solubility to coacervates
Jingjie Hou, Yujia Liu, Yunze Ma, et al.
Carbohydrate Polymers (2024) Vol. 342, pp. 122430-122430
Closed Access | Times Cited: 18
Jingjie Hou, Yujia Liu, Yunze Ma, et al.
Carbohydrate Polymers (2024) Vol. 342, pp. 122430-122430
Closed Access | Times Cited: 18
Effect of electrostatic repulsion on barrier properties and thermal performance of gelatin films by carboxymethyl starch, and application in food cooking
Shihao Qiao, Juncheng Zhu, Yuxin Yang, et al.
International Journal of Biological Macromolecules (2024) Vol. 261, pp. 129380-129380
Closed Access | Times Cited: 9
Shihao Qiao, Juncheng Zhu, Yuxin Yang, et al.
International Journal of Biological Macromolecules (2024) Vol. 261, pp. 129380-129380
Closed Access | Times Cited: 9
Rheology and stability mechanism of pH-responsive high internal phase emulsion constructed gel by pea protein and hydroxypropyl starch
Yihui Wang, Yueyue Yang, Liangyun Xu, et al.
Food Chemistry (2023) Vol. 440, pp. 138233-138233
Closed Access | Times Cited: 18
Yihui Wang, Yueyue Yang, Liangyun Xu, et al.
Food Chemistry (2023) Vol. 440, pp. 138233-138233
Closed Access | Times Cited: 18
Effects of molecular structure and charge state on the foaming and emulsifying properties of Spirulina protein isolates
Xiao Jing Guo, Qian Wang, Qing Yang, et al.
Food Research International (2024) Vol. 187, pp. 114407-114407
Closed Access | Times Cited: 7
Xiao Jing Guo, Qian Wang, Qing Yang, et al.
Food Research International (2024) Vol. 187, pp. 114407-114407
Closed Access | Times Cited: 7
Strategy to kill two birds with one stone: High internal phase Pickering emulsions to modulate 3D printed pork texture as a dysphagia diet
Jingjie Hou, Mengzhuo Liu, Yujia Liu, et al.
Food Chemistry (2024) Vol. 463, pp. 141319-141319
Closed Access | Times Cited: 6
Jingjie Hou, Mengzhuo Liu, Yujia Liu, et al.
Food Chemistry (2024) Vol. 463, pp. 141319-141319
Closed Access | Times Cited: 6
Enhanced O/W emulsion stability and betanin protection using yeast protein and chitooligosaccharide: Comparative insights from complex coacervation and layer-by-layer methods
Jiangnan Hu, Rui Yang, Runxuan Chen, et al.
Food Hydrocolloids (2023) Vol. 147, pp. 109409-109409
Closed Access | Times Cited: 12
Jiangnan Hu, Rui Yang, Runxuan Chen, et al.
Food Hydrocolloids (2023) Vol. 147, pp. 109409-109409
Closed Access | Times Cited: 12
Gelatinization, rheological and retrogradation behaviors of waxy rice starch affected by gelatin emulsion and regulation mechanism
Yawen Zhan, Hongjie Dai, Liang Ma, et al.
Food Hydrocolloids (2024), pp. 110649-110649
Closed Access | Times Cited: 4
Yawen Zhan, Hongjie Dai, Liang Ma, et al.
Food Hydrocolloids (2024), pp. 110649-110649
Closed Access | Times Cited: 4
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
Challenges and Innovative Strategies in 3D Printing of Natural Biomolecular Hydrogels
Jiaqi Qiu, Shuo Ma, Xue Qu
Nano Select (2025)
Open Access
Jiaqi Qiu, Shuo Ma, Xue Qu
Nano Select (2025)
Open Access
Leveraging the Shape Fidelity of 3D Printed Bone Scaffolds Through Architectural Tailoring of an Emulsion Ink: A Combined Experimental and Computational Analysis
Sagnik Ghosh, Shubham Shankar Mohol, Anupama Datta, et al.
Advanced Healthcare Materials (2025)
Closed Access
Sagnik Ghosh, Shubham Shankar Mohol, Anupama Datta, et al.
Advanced Healthcare Materials (2025)
Closed Access
Sodium tripolyphosphate crosslinking enhancement on shikonin-loaded gelatin emulsions with high structure stability and its application in 4D printing
Jie Zhang, Juncheng Zhu, Yajie Yang, et al.
Food Chemistry (2025), pp. 144263-144263
Closed Access
Jie Zhang, Juncheng Zhu, Yajie Yang, et al.
Food Chemistry (2025), pp. 144263-144263
Closed Access
Construction of a Yeast Protein-Chitooligosaccharide W/O/W Emulsion System for Carrying and Stabilization of Betacyanins
Yichen Li, Jiaqi Ding, Yi Wu, et al.
Foods (2025) Vol. 14, Iss. 8, pp. 1337-1337
Open Access
Yichen Li, Jiaqi Ding, Yi Wu, et al.
Foods (2025) Vol. 14, Iss. 8, pp. 1337-1337
Open Access
Recent advances of silk fibroin materials: From molecular modification and matrix enhancement to possible encapsulation-related functional food applications
Liang Xu, Chaoyang Wu, Pei Lay Yap, et al.
Food Chemistry (2023) Vol. 438, pp. 137964-137964
Closed Access | Times Cited: 10
Liang Xu, Chaoyang Wu, Pei Lay Yap, et al.
Food Chemistry (2023) Vol. 438, pp. 137964-137964
Closed Access | Times Cited: 10
Interfacial Behavior and Long-Term Stability of the Emulsions Stabilized by Sugar Beet Pectin–Ca2+ Complexes with Different Cross-Linking Degrees
Hui Niu, Xianxiang Chen, Xianwei Chen, et al.
Langmuir (2024)
Closed Access | Times Cited: 2
Hui Niu, Xianxiang Chen, Xianwei Chen, et al.
Langmuir (2024)
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
A review on the biological activities and the nutraceutical potential of chitooligosaccharides
Makyson Roberto Silva Leal, Luiza Rayanna Amorim de Lima, Nathália Rodrigues, et al.
Carbohydrate Research (2024) Vol. 548, pp. 109336-109336
Closed Access | Times Cited: 2
Makyson Roberto Silva Leal, Luiza Rayanna Amorim de Lima, Nathália Rodrigues, et al.
Carbohydrate Research (2024) Vol. 548, pp. 109336-109336
Closed Access | Times Cited: 2
Enhancing thixotropic properties of epoxy resin and mechanical properties of epoxy resin thermosets by polyethyleneimine functionalized carbon nanotubes
Yuming Bo, Anru Guo, Heng Zhao, et al.
Progress in Organic Coatings (2024) Vol. 196, pp. 108721-108721
Closed Access | Times Cited: 1
Yuming Bo, Anru Guo, Heng Zhao, et al.
Progress in Organic Coatings (2024) Vol. 196, pp. 108721-108721
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
Shaoyi Cen, Zong Meng
Food Research International (2024) Vol. 197, pp. 115178-115178
Closed Access | Times Cited: 1
