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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 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

Showing 1-25 of 56 citing articles:

Preparation and characterization of tilapia protein isolate – Hyaluronic acid complexes using a pH-driven method for improving the stability of tilapia protein isolate emulsion
Mengya Xie, Chunxia Zhou, Xiang Li, et al.
Food Chemistry (2024) Vol. 445, pp. 138703-138703
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
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
3D printed protein/polysaccharide food simulant for dysphagia diet: Impact of cellulose nanocrystals
Chi Zhang, Changsheng Wang, Mélanie Girard, et al.
Food Hydrocolloids (2023) Vol. 148, pp. 109455-109455
Closed Access | Times Cited: 35
Synergistic modification of structural and functional characteristics of whey protein isolate by soybean isoflavones non-covalent binding and succinylation treatment: A focus on emulsion stability
Ningzhe Wang, Zihan Ma, Longtu Ma, et al.
Food Hydrocolloids (2023) Vol. 144, pp. 108994-108994
Closed Access | Times Cited: 30
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
Pickering emulsions stabilized by egg white protein-alginate nanoparticles: Freeze-thaw stability after heating
Yiling Zhan, Siyu Qin, Yan Zeng, et al.
Food Hydrocolloids (2023) Vol. 150, pp. 109675-109675
Closed Access | Times Cited: 25
Effect of ultrasound on heated soybean isolate protein-soybean oligosaccharide glycation conjugate acid-induced emulsion gels and their applications as carriers of zeaxanthin
Zejun Chu, Xinqi Li, Runzhi Han, et al.
Food Hydrocolloids (2023) Vol. 150, pp. 109719-109719
Closed Access | Times Cited: 25
Unlocking the potential of hyaluronic acid: Exploring its physicochemical properties, modification, and role in food applications
Qiao Cheng, Changqi Liu, Jing Zhao, et al.
Trends in Food Science & Technology (2023) Vol. 142, pp. 104218-104218
Closed Access | Times Cited: 23
Pickering emulsions stabilized by essential oil-tannin-chitosan particles: Microstructure, stability, antibacterial activity, and antioxidant activity
Jingxian Niu, Qianzhu Lin, Xiaojing Li, et al.
Food Hydrocolloids (2024) Vol. 154, pp. 110145-110145
Closed Access | Times Cited: 14
Fabrication of high internal phase emulsions (HIPEs) using pea protein isolate-hyaluronic acid-tannic acid complexes: Application of curcumin-loaded HIPEs as edible inks for 3D food printing
Z. Li, Liwen Zhang, Yuehan Shan, et al.
Food Chemistry (2024) Vol. 460, pp. 140402-140402
Closed Access | Times Cited: 9
Stabilization of oil-in-water high internal phase Pickering emulsion by using 7S globulin/konjac glucomannan complexes: Rheology properties, stability properties and 3D/4D printing performance
R.-L. Xie, Shuo Zhang, Sibo Liu, et al.
Food Research International (2025) Vol. 203, pp. 115878-115878
Closed Access | Times Cited: 1
Construction of astaxanthin loaded Pickering emulsions gel stabilized by xanthan gum/lysozyme nanoparticles with konjac glucomannan from structure, protection and gastrointestinal digestion perspective
Wei Xu, Yuli Ning, Mengyao Wang, et al.
International Journal of Biological Macromolecules (2023) Vol. 252, pp. 126421-126421
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
4D food printing: Key factors and optimization strategies
Ningzhe Wang, Ruiling Li, Xibo Wang, et al.
Trends in Food Science & Technology (2024) Vol. 145, pp. 104380-104380
Closed Access | Times Cited: 8
Lysozyme amyloid fibril-chitosan double network hydrogel: Preparation, characterization, and application on inhibition of Nε-(carboxyethyl)lysine
Ziang Tian, Binling Ai, Yang Yang, et al.
International Journal of Biological Macromolecules (2024) Vol. 263, pp. 130011-130011
Closed Access | Times Cited: 5
Hyaluronic acid modulates techno-functional and digestion properties of heat-induced ginkgo seed protein isolate gel
Qiao Cheng, Changqi Liu, Jing Zhao, et al.
Food Bioscience (2024) Vol. 59, pp. 104204-104204
Closed Access | Times Cited: 5
Effect of twin-screw extrusion pretreatment on starch structure, rheological properties and 3D printing accuracy of whole potato flour and its application in dysphagia diets
Yingsa Wang, Ruixuan Zhao, Wei Liu, et al.
International Journal of Biological Macromolecules (2024) Vol. 278, pp. 134796-134796
Closed Access | Times Cited: 5
Development, characterization and underling mechanism of 3D printable quinoa protein emulsion gels by incorporating of different polysaccharides for curcumin delivery
Kuo Zhao, Yilin Hao, Xin Guo, et al.
International Journal of Biological Macromolecules (2024), pp. 135648-135648
Closed Access | Times Cited: 5
pH-induced physiochemical and structural changes of milk proteins mixtures and its effect on foaming behavior
Siyu Zhang, Junli Hao, Qinggang Xie, et al.
International Journal of Biological Macromolecules (2023) Vol. 254, pp. 127838-127838
Closed Access | Times Cited: 13
Whey Protein Isolate-Tamarind Seed Gum Complexes stabilized Dysphagia Friendly High Internal Phase Emulsions: The effects of pH conditions and mass ratios
Zilong Wang, Liuping Fan, Xiaowei Yan, et al.
Food Hydrocolloids (2024) Vol. 159, pp. 110609-110609
Closed Access | Times Cited: 4
Rheological properties, microstructure, and encapsulation efficiency of inulin-type dietary fiber-based gelled emulsions at different concentrations
Andresa Gomes, Ana Letícia Rodrigues Costa, Luiz Henrique Fasolin, et al.
Carbohydrate Polymers (2024) Vol. 347, pp. 122742-122742
Closed Access | Times Cited: 4
Influence of different carrageenan contents on the rheological properties and 3D printing suitability of whey isolate protein-based emulsion gels
Xinyu Shi, Jiaqi Liu, Qian Liu, et al.
Food Hydrocolloids (2024), pp. 110839-110839
Closed Access | Times Cited: 4
Structural and functional modifications of quinoa protein via hyaluronic acid-induced Maillard reaction
Yuting Ruan, Shasha Fan, Ke Jing, et al.
International Journal of Biological Macromolecules (2025) Vol. 298, pp. 139940-139940
Closed Access
Effect of salt valence and ionic strength on the rheology and 3D printing performance of walnut protein emulsion gels
Guohua Li, Bo Wang, Liling Yang, et al.
Food Hydrocolloids (2025), pp. 111112-111112
Closed Access
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