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!
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Requested Article:
Rheology and 3D printing characteristics of heat-inducible pea protein-carrageenan-glycyrrhizic acid emulsions as edible inks
Qianzhu Lin, Mengshan Shang, Xiaojing Li, et al.
Food Hydrocolloids (2023) Vol. 147, pp. 109347-109347
Closed Access | Times Cited: 31
Qianzhu Lin, Mengshan Shang, Xiaojing Li, et al.
Food Hydrocolloids (2023) Vol. 147, pp. 109347-109347
Closed Access | Times Cited: 31
Showing 1-25 of 31 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
Guohua Li, Bo Wang, Weiqiao Lv, et al.
Food Hydrocolloids (2024) Vol. 156, pp. 110288-110288
Closed Access | Times Cited: 19
Physiochemical and rheological characterization of plant-based proteins, pectin, and chitin nanofibers for developing Pickering emulsions as potential fat alternatives
Chenyang Ji, Yi Wang, W. K. Anson, et al.
Food Chemistry (2025) Vol. 472, pp. 142975-142975
Closed Access | Times Cited: 2
Chenyang Ji, Yi Wang, W. K. Anson, et al.
Food Chemistry (2025) Vol. 472, pp. 142975-142975
Closed Access | Times Cited: 2
Construction and characterization of egg white protein-gallic acid-xanthan gum-based emulsion and oleogel
Yuzhong Yan, Shu‐Ling Chen, Le Deng, et al.
Food Hydrocolloids (2023) Vol. 150, pp. 109720-109720
Closed Access | Times Cited: 30
Yuzhong Yan, Shu‐Ling Chen, Le Deng, et al.
Food Hydrocolloids (2023) Vol. 150, pp. 109720-109720
Closed Access | Times Cited: 30
Plant-based delivery systems for controlled release of hydrophilic and hydrophobic active ingredients: Pea protein-alginate bigel beads
Qianzhu Lin, Xiaojing Li, David Julian McClements, et al.
Food Hydrocolloids (2024) Vol. 154, pp. 110101-110101
Closed Access | Times Cited: 9
Qianzhu Lin, Xiaojing Li, David Julian McClements, et al.
Food Hydrocolloids (2024) Vol. 154, pp. 110101-110101
Closed Access | Times Cited: 9
Co-encapsulation of hydrophilic and hydrophobic bioactives stabilized in nanostarch-assisted emulsion for inner core gel of coaxial 3D printing
Ruihao Niu, Runan Zhao, Haohao Hu, et al.
Carbohydrate Polymers (2024) Vol. 343, pp. 122499-122499
Closed Access | Times Cited: 7
Ruihao Niu, Runan Zhao, Haohao Hu, et al.
Carbohydrate Polymers (2024) Vol. 343, pp. 122499-122499
Closed Access | Times Cited: 7
Rheology of plant protein–polysaccharide gel inks for 3D food printing: Modeling and structure–property relations
Aleksey D. Drozdov, Jesper de Claville Christiansen
Journal of Food Engineering (2024) Vol. 380, pp. 112150-112150
Open Access | Times Cited: 5
Aleksey D. Drozdov, Jesper de Claville Christiansen
Journal of Food Engineering (2024) Vol. 380, pp. 112150-112150
Open Access | Times Cited: 5
Emerging Applications of Smart Hydrogel Nanocomposites in 3D Printing
Mohammad Heidari, Farangis Shahi, Hana Afshar, et al.
Polymers for Advanced Technologies (2024) Vol. 35, Iss. 12
Closed Access | Times Cited: 4
Mohammad Heidari, Farangis Shahi, Hana Afshar, et al.
Polymers for Advanced Technologies (2024) Vol. 35, Iss. 12
Closed Access | Times Cited: 4
Analysis of printing temperature effect on texture modification: Potential of soy protein isolate-based bigel for swallowing-friendly food
Runkang Qiu, Peiyao Zhao, Ge Wang, et al.
International Journal of Biological Macromolecules (2025), pp. 139493-139493
Closed Access
Runkang Qiu, Peiyao Zhao, Ge Wang, et al.
International Journal of Biological Macromolecules (2025), pp. 139493-139493
Closed Access
Characterization of ultrasound-induced soybean peptide particles (SPPs) and SPP-stabilized Pickering emulsions combined with amino acid sequence analysis
Ping Han, Zhao Mou, Zhouping Wang, et al.
Food Hydrocolloids (2025), pp. 111073-111073
Closed Access
Ping Han, Zhao Mou, Zhouping Wang, et al.
Food Hydrocolloids (2025), pp. 111073-111073
Closed Access
Fat substitute in salad dressing: The role of soybean oil body self-aggregates in enhancing texture and rheological property
Xiaoyu Li, Rui Liu, Xin Lv, et al.
Food Research International (2025) Vol. 204, pp. 115909-115909
Closed Access
Xiaoyu Li, Rui Liu, Xin Lv, et al.
Food Research International (2025) Vol. 204, pp. 115909-115909
Closed Access
Construction of gel network based on soybean dietary fiber-sturgeon myofibrillar protein: Mechanism of influence in modification treatment on gel structure and properties
Xiaoyu Gu, Yuxuan Mao, Kang Liu, et al.
Food Chemistry (2025) Vol. 474, pp. 143171-143171
Closed Access
Xiaoyu Gu, Yuxuan Mao, Kang Liu, et al.
Food Chemistry (2025) Vol. 474, pp. 143171-143171
Closed Access
Plant protein edible inks: Upgrading from 3D to 4D food printing
Fatemeh Aghababaei, David Julian McClements, Marc Pignitter, et al.
Food Chemistry X (2025) Vol. 26, pp. 102280-102280
Open Access
Fatemeh Aghababaei, David Julian McClements, Marc Pignitter, et al.
Food Chemistry X (2025) Vol. 26, pp. 102280-102280
Open Access
Litchi polyphenols and carboxylated cellulose nanofiber synergistically improve the gel properties of κ-carrageenan gels: Insight from rheology, morphology and interaction computational simulation
Guodong Qiu, Zhenlin Xu, Jianyong Wu, et al.
Food Hydrocolloids (2025), pp. 111292-111292
Closed Access
Guodong Qiu, Zhenlin Xu, Jianyong Wu, et al.
Food Hydrocolloids (2025), pp. 111292-111292
Closed Access
Kappa-carrageenan improves mechanical and rheological properties of egg yolk low-density lipoprotein gels with an interpenetrating network structure
Jian Li, Rui Chuang, Mengzhuo Liu, et al.
Food Hydrocolloids (2025), pp. 111343-111343
Closed Access
Jian Li, Rui Chuang, Mengzhuo Liu, et al.
Food Hydrocolloids (2025), pp. 111343-111343
Closed Access
HIPE-Gels Performance: Role of Sodium Hyaluronate Conformation and Concentration in Structure and 3D Printing
Zhuangzhuang Chen, Shiyong Sun, Qian Zhou, et al.
Food Bioscience (2025), pp. 106361-106361
Closed Access
Zhuangzhuang Chen, Shiyong Sun, Qian Zhou, et al.
Food Bioscience (2025), pp. 106361-106361
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
Lili Liu, Beibei Shao, Wanlin Yang, et al.
Food Chemistry X (2025), pp. 102382-102382
Open Access
Impact of Saturated and Unsaturated Oils on the Nonlinear Viscoelasticity, Microstructure, and 3D Printability of Fish Myofibrillar-Protein-Based Pastes and Gels
Timilehin Martins Oyinloye, Won Byong Yoon
Gels (2025) Vol. 11, Iss. 4, pp. 295-295
Open Access
Timilehin Martins Oyinloye, Won Byong Yoon
Gels (2025) Vol. 11, Iss. 4, pp. 295-295
Open Access
Enhancement effect of cellulose nanocrystal on the rheological properties and 3D printing performance of pea protein isolate-based hydrogels
Shuyu Lu, Shanshan Diao, Xinna Hu, et al.
Food Hydrocolloids (2025) Vol. 168, pp. 111477-111477
Closed Access
Shuyu Lu, Shanshan Diao, Xinna Hu, et al.
Food Hydrocolloids (2025) Vol. 168, pp. 111477-111477
Closed Access
An engineering approach to the 3D printing of K‐Carrageenan /konjac glucomannan hydrogels
Simona Russo Spena, Biagio Visone, Nino Grizzuti
International Journal of Food Science & Technology (2024) Vol. 59, Iss. 6, pp. 4122-4133
Closed Access | Times Cited: 3
Simona Russo Spena, Biagio Visone, Nino Grizzuti
International Journal of Food Science & Technology (2024) Vol. 59, Iss. 6, pp. 4122-4133
Closed Access | Times Cited: 3
Effects of five tissue sources of silver carp by-products on the structure, physicochemical and emulsifying properties of gelatin
Guangyi Kan, Li Li, Huan Gong, et al.
Current Research in Food Science (2024) Vol. 9, pp. 100894-100894
Open Access | Times Cited: 3
Guangyi Kan, Li Li, Huan Gong, et al.
Current Research in Food Science (2024) Vol. 9, pp. 100894-100894
Open Access | Times Cited: 3
A novel method for high-temperature microwave 3D printing of golden thread surimi: Combination of thermally reversible gelatin and κ-carrageenan
Yin Xiong, Zilong Zhao, Nana Zhang, et al.
Food Hydrocolloids (2024), pp. 110856-110856
Closed Access | Times Cited: 3
Yin Xiong, Zilong Zhao, Nana Zhang, et al.
Food Hydrocolloids (2024), pp. 110856-110856
Closed Access | Times Cited: 3
Effects of cyclomaltodextrin glycosyltransferase on physicochemical, digestion, and gel properties of corn and potato starches
Qiaoxin Zheng, Xiaojing Li, David Julian McClements, et al.
Food Hydrocolloids (2024) Vol. 157, pp. 110384-110384
Closed Access | Times Cited: 2
Qiaoxin Zheng, Xiaojing Li, David Julian McClements, et al.
Food Hydrocolloids (2024) Vol. 157, pp. 110384-110384
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
Recent advances in dietary polyphenols (DPs): antioxidant activities, nutrient interactions, delivery systems, and potential applications
Yalin Ran, Fuhua Li, Zhigang Xu, et al.
Food & Function (2024)
Closed Access | Times Cited: 2
Yalin Ran, Fuhua Li, Zhigang Xu, et al.
Food & Function (2024)
Closed Access | Times Cited: 2
Pleurotus ostreatus is a promising candidate of an edible 3D printing ink: Investigation of printability and characterization
Rui Liu, Qiuhui Hu, Gaoxing Ma, et al.
Current Research in Food Science (2024) Vol. 8, pp. 100688-100688
Open Access | Times Cited: 1
Rui Liu, Qiuhui Hu, Gaoxing Ma, et al.
Current Research in Food Science (2024) Vol. 8, pp. 100688-100688
Open Access | Times Cited: 1
