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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:

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

Showing 1-25 of 27 citing articles:

Structural, rheological, and gelling characteristics of starch‐based materials in context to 3D food printing applications in precision nutrition
Huanqi Wu, Shangyuan Sang, Peifang Weng, et al.
Comprehensive Reviews in Food Science and Food Safety (2023) Vol. 22, Iss. 6, pp. 4217-4241
Closed Access | Times Cited: 33
Texture characterization of 3D printed fibrous whey protein-starch composite emulsion gels as dysphagia food: A comparative study on starch type
Zhiming Wang, Funi Chen, Yuanyuan Deng, et al.
Food Chemistry (2024) Vol. 458, pp. 140302-140302
Closed Access | Times Cited: 15
Impact of starch amylose and amylopectin on the rheological and 3D printing properties of corn starch
Yue Cheng, Yuqing He, Xiao Li, et al.
International Journal of Biological Macromolecules (2024) Vol. 278, pp. 134403-134403
Closed Access | Times Cited: 12
Investigating the evolution of the fine structure in cassava starch during growth and its correlation with gelatinization performance
Minghao Xu, Congyi Xu, S.K. Kim, et al.
International Journal of Biological Macromolecules (2024) Vol. 265, pp. 130422-130422
Closed Access | Times Cited: 11
Investigation of the 3D printability of modified starch-based inks and their formation mechanism: Application in ice cream
Minghao Xu, Yating Xu, Shengyang Ji, et al.
Food Hydrocolloids (2024) Vol. 154, pp. 110038-110038
Closed Access | Times Cited: 9
3D printing of hausa potato starch: Assessing a new dimension of cold plasma treatment using varied feed gas
Plachikkattu Parambil Akhila, Kappat Valiyapeediyekkal Sunooj, Monica R. Nemțanu, et al.
International Journal of Biological Macromolecules (2025) Vol. 302, pp. 140655-140655
Closed Access | Times Cited: 1
Insights into the improved cold-water solubility and digestibility of alkaline-alcohol modified cassava starch: A discussion from the perspective of fine structure
Minghao Xu, Xi Zhao, Ziyue Chen, et al.
International Journal of Biological Macromolecules (2025), pp. 140952-140952
Closed Access | Times Cited: 1
Radio frequency air cold plasma pretreatment to enhance 3D printing performance of tapioca starch by altering its rheological behavior and water migration
Keke Lu, Zhixiang Du, Jieling Chen, et al.
Food Hydrocolloids (2024) Vol. 153, pp. 110032-110032
Closed Access | Times Cited: 8
Factors and modification techniques enhancing starch gel structure and their applications in foods:A review
Yongqiang Gong, Shuzhi Xiao, Zihan Yao, et al.
Food Chemistry X (2024) Vol. 24, pp. 102045-102045
Open Access | Times Cited: 7
Molecular mechanism for the influence of yam starch multiscale structure on the sensory texture of cooked yam
Ye Li, Shengyang Ji, Minghao Xu, et al.
International Journal of Biological Macromolecules (2024) Vol. 271, pp. 132572-132572
Closed Access | Times Cited: 5
Applications of physical and chemical treatments in plant‐based gels for food 3D printing
Zhihao Liu, Xinna Hu, Shuyu Lu, et al.
Journal of Food Science (2024) Vol. 89, Iss. 7, pp. 3917-3934
Open Access | Times Cited: 4
3D printing of starch-lipid-protein ternary gel system: The role played by protein
Shengyang Ji, Ye Li, Minghao Xu, et al.
Food Chemistry (2025) Vol. 476, pp. 143315-143315
Closed Access
Exploring the mechanism of fatty acids to improve 3D printing precision of cassava starch gel
Shengyang Ji, Minghao Xu, Ye Li, et al.
Food Research International (2025) Vol. 207, pp. 116074-116074
Closed Access
Use of food by-products to design 3D food printing inks: Potential of bioactives extraction and encapsulated 3D food printing ink formulation
Nishala Erandi Wedamulla, Young‐Jin Choi, Qun Zhang, et al.
Food Research International (2025), pp. 116376-116376
Closed Access
Research on rice starch gel preparation and crosslink network structure-rheological property based on direct-writing 3D printing
Xuan Xiao, Liu Yang, Zilong Xu, et al.
Heliyon (2024) Vol. 10, Iss. 2, pp. e24057-e24057
Open Access | Times Cited: 3
Effect of plasma-activated water on the quality of wheat starch gel-forming 3D printed samples
Shu Ma, Meng Zhang, Xinxin Wang, et al.
International Journal of Biological Macromolecules (2024) Vol. 274, pp. 133552-133552
Closed Access | Times Cited: 3
Mechanism of starch multi-scale structural in determining the textural properties and formability of starch pearls
Xi Zhao, Shixiang Xu, Minghao Xu, et al.
International Journal of Biological Macromolecules (2024), pp. 138283-138283
Closed Access | Times Cited: 3
Effects of starch gelatinisation and water migration on the hardness of parboiled rice
Minghao Xu, Danyang Cheng, Gengjie Cui, et al.
International Journal of Food Science & Technology (2024) Vol. 59, Iss. 11, pp. 8708-8717
Closed Access | Times Cited: 2
Multifunctional 3D Food Printer with Quad-Screw Nozzle for Four-Color Printing and Dual Ink Mixing
Koki Fujiwara, Yuya Suzuki, Koji Toba, et al.
Journal of Food Engineering (2024) Vol. 388, pp. 112384-112384
Open Access | Times Cited: 2
Enhancing 3D Printing Accuracy of Cassava Starch Gel Through Temperature-Controlled Freezing
Minghao Xu, Shengyang Ji, Yicheng Ren, et al.
Food Bioscience (2024), pp. 105526-105526
Closed Access | Times Cited: 2
Ultrasound and Freeze-Thaw Modifications of Cassava Starch: Microstructure, Functionality, and 3D Printing Potential
Mohamed Tagrida, Saqib Gulzar, Olga Martín‐Belloso, et al.
Food Hydrocolloids (2024) Vol. 162, pp. 110963-110963
Open Access | Times Cited: 2
The application of dairy products and their derivatives as edible inks in 3D printing technology: A review
Xinyue Dou, Junning Ren
International Journal of Food Science & Technology (2024) Vol. 59, Iss. 11, pp. 8630-8644
Closed Access | Times Cited: 1
Application and Evaluation of Precision in Food Ink Pattern Printing Utilizing Image-Guided Non-Planar Slicing Technology
Haiying Cui, Chao Hu, Tariq Aziz, et al.
Food and Bioprocess Technology (2024)
Closed Access | Times Cited: 1
Structure-printability mechanism of 3D printing ice cream inks affected by hydroxypropyl distarch phosphate with different substitution degrees
Minghao Xu, Yating Xu, Shengyang Ji, et al.
Food Hydrocolloids (2024), pp. 111013-111013
Closed Access | Times Cited: 1
特色热带作物淀粉研究进展
Xu Wang, Jiyue Zhang, Yutong Zhang, et al.
Scientia Sinica Vitae (2024) Vol. 54, Iss. 10, pp. 1907-1938
Open Access
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