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:
4D printing of betanin/gelatin/nano-chitin complexes-functionalized surimi via disulfide bonds, and its applicability in dysphagia diets
Juncheng Zhu, Yuxin Yang, Shihao Qiao, et al.
Food Hydrocolloids (2024) Vol. 152, pp. 109891-109891
Closed Access | Times Cited: 19
Juncheng Zhu, Yuxin Yang, Shihao Qiao, et al.
Food Hydrocolloids (2024) Vol. 152, pp. 109891-109891
Closed Access | Times Cited: 19
Showing 19 citing articles:
Improving surimi gel quality by corn oligopeptide-chitosan stabilized high-internal phase Pickering emulsions
Yufeng Xue, Jiahui Song, Siyu Chen, et al.
Food Hydrocolloids (2025), pp. 111268-111268
Closed Access | Times Cited: 2
Yufeng Xue, Jiahui Song, Siyu Chen, et al.
Food Hydrocolloids (2025), pp. 111268-111268
Closed Access | Times Cited: 2
Development and future prospects of 3D printed surimi products: A review
Dieynabou Diao, Ruizhi Yang, Yijin Liu, et al.
Applied Food Research (2025), pp. 100757-100757
Open Access | Times Cited: 1
Dieynabou Diao, Ruizhi Yang, Yijin Liu, et al.
Applied Food Research (2025), pp. 100757-100757
Open Access | Times Cited: 1
Emulsion-filled surimi gel: A promising approach for enhancing gel properties, water holding capacity, and flavor
Qiaoli Zhao, Bin Zheng, Jinwei Li, et al.
Trends in Food Science & Technology (2024) Vol. 152, pp. 104663-104663
Closed Access | Times Cited: 6
Qiaoli Zhao, Bin Zheng, Jinwei Li, et al.
Trends in Food Science & Technology (2024) Vol. 152, pp. 104663-104663
Closed Access | Times Cited: 6
Modification of the texture of 3D printing soy protein isolate-based foods with proper nozzle sizes: A swallowing oriented strategy for dysphagia diet
Runkang Qiu, Ge Wang, Peiyao Zhao, et al.
International Journal of Biological Macromolecules (2024) Vol. 282, pp. 136694-136694
Closed Access | Times Cited: 5
Runkang Qiu, Ge Wang, Peiyao Zhao, et al.
International Journal of Biological Macromolecules (2024) Vol. 282, pp. 136694-136694
Closed Access | Times Cited: 5
Unconventional sourced proteins in 3D and 4D food printing: Is it the future of food processing?
Nircia Isabella Andrade Pereira, Marquejon Dos Santos Oliveira, Bianca Cristina Carvalho Reis, et al.
Food Research International (2024) Vol. 192, pp. 114849-114849
Closed Access | Times Cited: 4
Nircia Isabella Andrade Pereira, Marquejon Dos Santos Oliveira, Bianca Cristina Carvalho Reis, et al.
Food Research International (2024) Vol. 192, pp. 114849-114849
Closed Access | Times Cited: 4
4D printing of Pickering emulsion: Temperature-driven color changes
Ziang Guo, Bingxue Yang, Nini Liang, et al.
Journal of Food Engineering (2024) Vol. 386, pp. 112258-112258
Closed Access | Times Cited: 4
Ziang Guo, Bingxue Yang, Nini Liang, et al.
Journal of Food Engineering (2024) Vol. 386, pp. 112258-112258
Closed Access | Times Cited: 4
Preparation and characteristics of TEMPO-oxidized bamboo shoot nanofibers based bigels system and steady delivery of Lactobacillus plantarum
Yanmei Deng, Yuxin Jiang, Yanling Lu, et al.
Food Hydrocolloids (2025) Vol. 163, pp. 111057-111057
Closed Access
Yanmei Deng, Yuxin Jiang, Yanling Lu, et al.
Food Hydrocolloids (2025) Vol. 163, pp. 111057-111057
Closed Access
Advances in 3D and 4D Printing of Gel-Based Foods: Mechanisms, Applications, and Future Directions
Qin Zhou, Zhihua Li, Xiaowei Huang, et al.
Gels (2025) Vol. 11, Iss. 2, pp. 94-94
Open Access
Qin Zhou, Zhihua Li, Xiaowei Huang, et al.
Gels (2025) Vol. 11, Iss. 2, pp. 94-94
Open Access
Optimization of printability of barley seedling powder compounded with starch and study on the setting effect of energy carrying electromagnetic field
Yuanyuan Li, Yinqiao Lv, Bingzheng Li, et al.
Journal of Food Engineering (2025), pp. 112539-112539
Closed Access
Yuanyuan Li, Yinqiao Lv, Bingzheng Li, et al.
Journal of Food Engineering (2025), pp. 112539-112539
Closed Access
Precise additive food manufacturing: Printing of millet dough, characterization, and comprehensive printability assessment
Sanket Balasaheb Kokane, Vinkel Kumar Arora, S. Thangalakshmi
Journal of Food Science (2025) Vol. 90, Iss. 3
Closed Access
Sanket Balasaheb Kokane, Vinkel Kumar Arora, S. Thangalakshmi
Journal of Food Science (2025) Vol. 90, Iss. 3
Closed Access
Personalized nutrition to intelligent foods with 3D and 4D printing
Priyanka Chauhan, Manisha Kaushal, Devina Vaidya, et al.
Applied Food Research (2025), pp. 100863-100863
Open Access
Priyanka Chauhan, Manisha Kaushal, Devina Vaidya, et al.
Applied Food Research (2025), pp. 100863-100863
Open 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
Ultrasound-assisted freezing for the preparation of aerogel-based intelligent packaging
Yuan Wu, Yu-tian Lan, Tian Gan, et al.
Food Hydrocolloids (2024) Vol. 158, pp. 110534-110534
Closed Access | Times Cited: 3
Yuan Wu, Yu-tian Lan, Tian Gan, et al.
Food Hydrocolloids (2024) Vol. 158, pp. 110534-110534
Closed Access | Times Cited: 3
Silver Carp (Hypophthalmichthys molitrix) Utilization: Surimi Innovations Based on Seasonal Variation in Muscle Proteins
Zhuolin Wang, Yuanyong Tian, Hideharu Tsukagoshi, et al.
Trends in Food Science & Technology (2024), pp. 104737-104737
Open Access | Times Cited: 3
Zhuolin Wang, Yuanyong Tian, Hideharu Tsukagoshi, et al.
Trends in Food Science & Technology (2024), pp. 104737-104737
Open Access | Times Cited: 3
Current Trends in Additive Manufacturing Based 4D Food Printing Technology: A Review
Sanket Balasaheb Kokane, PR. Anjaly, S. Thangalakshmi, et al.
Future Foods (2024), pp. 100450-100450
Open Access | Times Cited: 1
Sanket Balasaheb Kokane, PR. Anjaly, S. Thangalakshmi, et al.
Future Foods (2024), pp. 100450-100450
Open Access | Times Cited: 1
Lipase etching effects-induced interaction between betanin nanocomplexes and polylactic acid and its 3D printing for food packaging
Jianing Shi, Juncheng Zhu, Yuxin Yang, et al.
Food Chemistry (2024), pp. 141636-141636
Closed Access | Times Cited: 1
Jianing Shi, Juncheng Zhu, Yuxin Yang, et al.
Food Chemistry (2024), pp. 141636-141636
Closed Access | Times Cited: 1
The use of dextran in 3D printing for dysphagia foods: Relationships between its structure and physicochemical properties
Yiqiang Dai, Yifei Liu, Zhe Wang, et al.
Food Hydrocolloids (2024) Vol. 160, pp. 110819-110819
Closed Access | Times Cited: 1
Yiqiang Dai, Yifei Liu, Zhe Wang, et al.
Food Hydrocolloids (2024) Vol. 160, pp. 110819-110819
Closed Access | Times Cited: 1
Additive manufacturing technology in the development of easy to swallow and digest foods for the elderly
Dongbei Shen, Min Zhang, Arun S. Mujumdar, et al.
Food Research International (2024) Vol. 199, pp. 115421-115421
Closed Access | Times Cited: 1
Dongbei Shen, Min Zhang, Arun S. Mujumdar, et al.
Food Research International (2024) Vol. 199, pp. 115421-115421
Closed Access | Times Cited: 1
Gelation dynamics steering frontiers in technology: Unraveling hotspots and research trends through scientometric insights
Noubi Keumoe Junior Hyacinthe, Durga Madhab Mahapatra
International Journal of Biological Macromolecules (2024), pp. 136156-136156
Closed Access
Noubi Keumoe Junior Hyacinthe, Durga Madhab Mahapatra
International Journal of Biological Macromolecules (2024), pp. 136156-136156
Closed Access
