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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:

Easy-to-swallow mooncake using 3D printing: Effect of oil and hydrocolloid addition
Xin Wang, Min Zhang, Arun S. Mujumdar, et al.
Food Research International (2022) Vol. 164, pp. 112404-112404
Closed Access | Times Cited: 50

Showing 1-25 of 50 citing articles:

AI-based additive manufacturing for future food: Potential applications, challenges and possible solutions
Qi Yu, Min Zhang, Arun S. Mujumdar, et al.
Innovative Food Science & Emerging Technologies (2024) Vol. 92, pp. 103599-103599
Closed Access | Times Cited: 19
3D printed cinnamon essential oil/banana peel carbon dots loaded corn starch/gelatin bilayer film with enhanced functionality for food packaging application
Kai Chen, Min Zhang, Bhesh Bhandari, et al.
Food Chemistry (2024) Vol. 448, pp. 139176-139176
Closed Access | Times Cited: 19
Pathways in formulating foods for the elderly
Yuxin Qin, Christopher J. Pillidge, Bernie Harrison, et al.
Food Research International (2024) Vol. 186, pp. 114324-114324
Open Access | Times Cited: 17
Effect of various physical modifications of pea protein isolate (PPI) on 3D printing behavior and dysphagia properties of strawberry-PPI gels
Baoguo Xu, Xiaodie Wang, Bimal Chitrakar, et al.
Food Hydrocolloids (2024) Vol. 158, pp. 110498-110498
Closed Access | Times Cited: 17
Advances in the Potential Application of 3D Food Printing to Enhance Elderly Nutritional Dietary Intake
Yisha Xie, Qingqing Liu, Wenwen Zhang, et al.
Foods (2023) Vol. 12, Iss. 9, pp. 1842-1842
Open 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
Formulation and characterization of 3D printed chickpea protein isolate-mixed cereal dysphagia diet
Jia Guo, Min Zhang, Benu Adhikari, et al.
International Journal of Biological Macromolecules (2023) Vol. 253, pp. 127251-127251
Closed Access | Times Cited: 24
Food Processing and Nutrition Strategies for Improving the Health of Elderly People with Dysphagia: A Review of Recent Developments
Ting Liu, Jianheng Zheng, Jun Du, et al.
Foods (2024) Vol. 13, Iss. 2, pp. 215-215
Open Access | Times Cited: 15
3D printing of nutritious dysphagia diet: Status and perspectives
Zhenbin Liu, Xi Chen, Hongbo Li, et al.
Trends in Food Science & Technology (2024) Vol. 147, pp. 104478-104478
Closed Access | Times Cited: 15
Recent research and applications in lipid-based food and lipid-incorporated bioink for 3D printing
Yuanliang Zhong, Bo Wang, Weiqiao Lv, et al.
Food Chemistry (2024) Vol. 458, pp. 140294-140294
Closed Access | Times Cited: 14
3D/4D printed super reconstructed foods: Characteristics, research progress, and prospects
Hao Shi, Min Zhang, Arun S. Mujumdar
Comprehensive Reviews in Food Science and Food Safety (2024) Vol. 23, Iss. 2
Closed Access | Times Cited: 13
Modulation of starch structure, swallowability and digestibility of 3D-printed diabetic-friendly food for the elderly by dry heating
Jinjin Huang, Min Zhang, Arun S. Mujumdar, et al.
International Journal of Biological Macromolecules (2024) Vol. 264, pp. 130629-130629
Closed Access | Times Cited: 12
Correlation between 3D printability and rheological properties of biopolymer fluid: A case study of alginate-based hydrogels
Qiming Zhong, Yu Chen, Xuri Zhang, et al.
Journal of Food Engineering (2024) Vol. 370, pp. 111970-111970
Closed Access | Times Cited: 11
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
Progress in three-dimensional (3D) printed foods for dysphagia patients: Food sources, processing techniques, printability, nutrition, acceptability, and safety aspects
Mpho Brian Molimi, Paul F. Egan, Oluwafemi Ayodeji Adebo
Food Research International (2025) Vol. 202, pp. 115629-115629
Open Access | Times Cited: 1
Recent advances in 3D food printing: Therapeutic implications, opportunities, potential applications, and challenges in the food industry
Rizwan Arshad, Aroosha Saqib, Hafiz Rizwan Sharif, et al.
Food Research International (2025) Vol. 203, pp. 115791-115791
Closed Access | Times Cited: 1
Potentials of 3D printing in nutritional and textural customization of personalized food for elderly with dysphagia
Chhychhy Chao, Hyong Kyong Nam, Hyun Jin Park, et al.
Applied Biological Chemistry (2024) Vol. 67, Iss. 1
Open Access | Times Cited: 8
Improving 3D printed food characteristics by using mushroom by-products and olive oil in the formulation
Cristina Reche, Mónica Umaña, Esperanza Dalmau, et al.
LWT (2024) Vol. 202, pp. 116238-116238
Open Access | Times Cited: 6
Surimi freshness monitoring of 4D printing material with anthocyanin
Junqi Zhan, Jingjing Fu, Dan‐li Jin, et al.
Journal of Food Engineering (2023) Vol. 358, pp. 111678-111678
Closed Access | Times Cited: 16
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
Personalized transformation of 3D printing for traditional multi-material food with stuffing：A review
Tiantian Tang, Min Zhang, Bhesh Bhandari, et al.
Food Bioscience (2024) Vol. 59, pp. 104112-104112
Closed Access | Times Cited: 4
Improvement of 3D printing age-friendly brown rice food on rough texture, swallowability, and in vitro digestibility using fermentation properties of different probiotics
Jinjin Huang, Min Zhang, Arun S. Mujumdar, et al.
Food Chemistry (2024) Vol. 460, pp. 140701-140701
Closed Access | Times Cited: 4
Orally self-disintegrating milk protein puffs enriched with food by-products for the elderly
Aamır Iqbal, Jessica A. Uhrin, Syed S. H. Rizvi
Food Chemistry (2024) Vol. 461, pp. 140781-140781
Closed Access | Times Cited: 4
A Novel Banana‐Based Gel System 3D Printing: Effect of Oxygen Content in Printing Environment on Browning Development
Xin Wang, Min Zhang, Tiantian Tang, et al.
Journal of Food Process Engineering (2025) Vol. 48, Iss. 1
Closed Access
Impressão 3D de Alimentos: Uma revisão sobre a história, funcionalidade e desafios no desenvolvimento de produtos
M. A. D. M. LOURENÇO, Maria Teresa Pedrosa Silva Clerici, Luan Ramos da Silva, et al.
Research Society and Development (2025) Vol. 14, Iss. 1, pp. e1714147902-e1714147902
Open Access
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