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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:

3D printing of curcumin enriched Pickering emulsion gel stablized by pea protein-carrageenan complexes
Zhenbin Liu, Siyu Ha, Chaofan Guo, et al.
Food Hydrocolloids (2023) Vol. 146, pp. 109170-109170
Closed Access | Times Cited: 36

Showing 1-25 of 36 citing articles:

Effect of κ-carrageenan on physicochemical and 3D printing properties of walnut protein-stabilized emulsion gel
Guohua Li, Bo Wang, Weiqiao Lv, et al.
Food Hydrocolloids (2024) Vol. 156, pp. 110288-110288
Closed Access | Times Cited: 19
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
Co-delivery of vitamin C and β-carotene in W/O/W emulsions stabilized by modified aggregated insoluble soybean protein hydrolysate-xanthan gum complexes
Zheng Xu, Xiaoying Zhang, Xixi Wu, et al.
International Journal of Biological Macromolecules (2024) Vol. 261, pp. 129855-129855
Closed Access | Times Cited: 13
3D printed curcumin-based composite film for monitoring fish freshness
Tiantian Tang, Min Zhang, Arun S. Mujumdar, et al.
Food Packaging and Shelf Life (2024) Vol. 43, pp. 101289-101289
Closed Access | Times Cited: 13
Recent advances in marine-derived protein/polysaccharide hydrogels: Classification, fabrication, characterization, mechanism and food applications
Jia‐Nan Yan, Zhujun Zhang, Bin Lai, et al.
Trends in Food Science & Technology (2024) Vol. 151, pp. 104637-104637
Closed Access | Times Cited: 13
Characterization of HIPEs stabilized by soy protein isolate with excellent rheological properties for 3D printing: Bridging the correlation among structure, function and application
Meng Yuan, Bailiang Li, Fuwei Sun, et al.
Food Hydrocolloids (2024) Vol. 153, pp. 110053-110053
Closed Access | Times Cited: 11
Stability enhancement of pickering emulsions based on κ-carrageenan microgel: Synergistic effect of l-lysine and potassium ions at low ionic strength
Xuemin Wang, Chaofan Guo, Jing Liu, et al.
Food Hydrocolloids (2024) Vol. 154, pp. 110117-110117
Closed Access | Times Cited: 10
Pea Protein-Based Pickering Emulsions: Mechanistic Insights into Its Modification and Innovations for Food Applications
Nita Aryanti, Alifia Rizki Adina, Aininu Nafiunisa, et al.
Journal of Agriculture and Food Research (2025) Vol. 19, pp. 101712-101712
Open Access | Times Cited: 1
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
Review paper: Recent development in Pickering emulsion gel technology for food and beverage applications
Takahiro Funami, Sayaka Ishihara, Kazuhiro Maeda, et al.
Food Hydrocolloids (2024), pp. 110901-110901
Closed Access | Times Cited: 6
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
3D printing of Pickering emulsions, Pickering foams and capillary suspensions – A review of stabilization, rheology and applications
Andrew Terhemen Tyowua, David Harbottle, Bernard P. Binks
Advances in Colloid and Interface Science (2024) Vol. 332, pp. 103274-103274
Closed Access | Times Cited: 4
Low-internal-phase and high-viscoelastic emulsion gel synergistically stabilized by buckwheat protein microgel and carboxylated cellulose nanofibers
Yuheng Wang, Jintao Zhang, Bo Liu, et al.
International Journal of Biological Macromolecules (2025) Vol. 296, pp. 139705-139705
Closed Access
Investigation of the Stability and Bioaccessibility of β-Carotene Encapsulated in Emulsion Gels with Nonspherical Droplets
Shengnan Li, Panpan Li, Jing Wang, et al.
ACS Food Science & Technology (2025)
Closed Access
Pickering emulsions stabilized by ultrasound-assisted phosphorylated cantaloupe seed protein isolate −chitosan: Preparation, characterization and stability
Ruihua Zhang, Shuting Li, Mingyan Ai, et al.
Ultrasonics Sonochemistry (2025), pp. 107246-107246
Open Access
Beyond Imitation: How Food Colloids Are Shaping the Next Generation of Biomimetic Foods
Yong Guo, Jiacheng Wang, Lianxin Du, et al.
Gels (2025) Vol. 11, Iss. 3, pp. 155-155
Open Access
Optimizing 3D Food Printing inks: The Impact of Polysaccharides on Camellia Seed Protein Emulsion Gels
Jiaru Lin, Changhao Liang, Lin Tong, et al.
Food Hydrocolloids (2025), pp. 111337-111337
Closed 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
Composite gel based on κ-carrageenan-soybean isolate protein/soy protein fibrils: Focus on structural differences and gel properties
Qi Fang, Tianhe Xu, Ri‐Qi Su, et al.
International Journal of Biological Macromolecules (2025), pp. 142274-142274
Closed Access
Synergistic enhancement of 3D printing performance in soybean protein isolate gel inks by Lonic/Nonionic polysaccharides: A network rearrangement mechanism revealed by Rheology and the Sequence of physical processes analysis
Fangxiao Lou, Yanan Guo, Shuo Zhang, et al.
Food Hydrocolloids (2025), pp. 111352-111352
Closed Access
Regulation of corn starch on the properties of tremella polysaccharide-egg white protein-orange juice composite gel and its application in 3D printing
Lili Liu, Beibei Shao, Wanlin Yang, et al.
Food Chemistry X (2025), pp. 102382-102382
Open Access
Exploring different food-grade bigel systems for delivering bioactive carotenoids: Part 2 - Potential for extrusion-based 3D printing
Bruna Vitória Neves, Andrêssa S. Fernandes, Fabiana Perrechil, et al.
Food Hydrocolloids (2025), pp. 111428-111428
Closed Access
Encapsulation of zeaxanthin dipalmitate emulsion with flaxseed polyphenol and protein isolate improves its stability and bioaccessibility
Long Yang, Xin Tang, Ningxia Bu, et al.
Food Research International (2025), pp. 116390-116390
Closed Access
Pickering emulsion stabilized by salmon protein-fucoidan complex and its absorption promotion effect on astaxanthin
Junli Ma, Yu Sun, Jiayue Liang, et al.
International Journal of Biological Macromolecules (2025) Vol. 310, pp. 143455-143455
Closed Access
Influence of variation in phase ratio and protein content on physicochemical properties and structure of soy protein isolate-konjac glucomannan double emulsion gels applicable as solid cubic fat substitutes
Yuqing Ren, Xinnan Ye, Lai Wei, et al.
Food Chemistry (2024) Vol. 465, pp. 142023-142023
Closed Access | Times Cited: 3
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