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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:

Chitosan‑sodium alginate-collagen/gelatin three-dimensional edible scaffolds for building a structured model for cell cultured meat
Linzi Li, Lin Chen, Xiaohong Chen, et al.
International Journal of Biological Macromolecules (2022) Vol. 209, pp. 668-679
Closed Access | Times Cited: 60

Showing 1-25 of 60 citing articles:

Edible films for cultivated meat production
Ning Xiang, Ya Yao, John S.K. Yuen, et al.
Biomaterials (2022) Vol. 287, pp. 121659-121659
Closed Access | Times Cited: 66
Fabrication and finite element simulation of antibacterial 3D printed Poly L-lactic acid scaffolds coated with alginate/magnesium oxide for bone tissue regeneration
Sajad Niazi Angili, Mohammad Reza Morovvati, Mostafa Kardan-Halvaei, et al.
International Journal of Biological Macromolecules (2022) Vol. 224, pp. 1152-1165
Closed Access | Times Cited: 43
Gellan gum-gelatin scaffolds with Ca2+ crosslinking for constructing a structured cell cultured meat model
Yan Chen, Linzi Li, Lin Chen, et al.
Biomaterials (2023) Vol. 299, pp. 122176-122176
Closed Access | Times Cited: 39
Cell culture medium cycling in cultured meat: Key factors and potential strategies
Ming–Hsuan Yang, Qiong Wang, Yuyan Zhu, et al.
Trends in Food Science & Technology (2023) Vol. 138, pp. 564-576
Closed Access | Times Cited: 29
Programmable scaffolds with aligned porous structures for cell cultured meat
Yi‐Chun Chen, Wenhui Zhang, Xi Ding, et al.
Food Chemistry (2023) Vol. 430, pp. 137098-137098
Closed Access | Times Cited: 28
Fabrication of bio-inspired anisotropic structures from biopolymers for biomedical applications: A review
Xuechu Lu, Haixin Jiao, Yifei Shi, et al.
Carbohydrate Polymers (2023) Vol. 308, pp. 120669-120669
Closed Access | Times Cited: 24
A review on directional muscle cell growth in scaffolding biomaterials with aligned porous structures for cultivated meat production
Kummara Madhusudana Rao, Soon Mo Choi, Sung Soo Han
Food Research International (2023) Vol. 168, pp. 112755-112755
Closed Access | Times Cited: 24
3D edible scaffolds with yeast protein: A novel alternative protein scaffold for the production of high-quality cell-cultured meat
Yafang Wang, Zhihao Zhong, Noshaba Munawar, et al.
International Journal of Biological Macromolecules (2024) Vol. 259, pp. 129134-129134
Closed Access | Times Cited: 16
Three-dimensional scaffolds, materials, and fabrication for cultured meat applications: A scoping review and future direction
Sol-Hee Lee, Jungseok Choi
Food Hydrocolloids (2024) Vol. 152, pp. 109881-109881
Closed Access | Times Cited: 16
The three-dimensional culture of L929 and C2C12 cells based on SPI-SA interpenetrating network hydrogel scaffold with excellent mechanical properties
Chunmin Ma, Xinru Gao, Yang Yang, et al.
Frontiers in Bioengineering and Biotechnology (2024) Vol. 11
Open Access | Times Cited: 14
κ-Carrageenan/konjac glucomannan composite hydrogel-based 3D porcine cultured meat production
Xin Gu, Shiyuan Hua, Yuqin Huang, et al.
Food Hydrocolloids (2024) Vol. 151, pp. 109765-109765
Closed Access | Times Cited: 14
An overview of cultured meat and stem cell bioprinting: How to make it, challenges and prospects, environmental effects, society's culture and the influence of religions
Sina Soleymani, Seyed Morteza Naghib, M. R. Mozafari
Journal of Agriculture and Food Research (2024) Vol. 18, pp. 101307-101307
Open Access | Times Cited: 10
Recent advances in scaffolding biomaterials for cultivated meat
Samantha Fasciano, Anas Wheba, Christopher Ddamulira, et al.
Biomaterials Advances (2024) Vol. 162, pp. 213897-213897
Closed Access | Times Cited: 9
Characteristics and food applications of aquatic collagen and its derivatives: A review
Haohao Shi, Mengqi Jiang, Xueying Zhang, et al.
Food Research International (2025) Vol. 202, pp. 115531-115531
Closed Access | Times Cited: 1
Technological and structural aspects of scaffold manufacturing for cultured meat: recent advances, challenges, and opportunities
Anuj Kumar, Ankur Sood, Sung Soo Han
Critical Reviews in Food Science and Nutrition (2022) Vol. 63, Iss. 5, pp. 585-612
Closed Access | Times Cited: 36
An Overview of Recent Progress in Engineering Three-Dimensional Scaffolds for Cultured Meat Production
Yuan Wang, Liqiang Zou, Wei Liu, et al.
Foods (2023) Vol. 12, Iss. 13, pp. 2614-2614
Open Access | Times Cited: 22
Repurposing biomedical muscle tissue engineering for cellular agriculture: challenges and opportunities
Mohamadmahdi Samandari, Farnoosh Saeedinejad, Jacob Quint, et al.
Trends in biotechnology (2023) Vol. 41, Iss. 7, pp. 887-906
Open Access | Times Cited: 20
A physically cross-linked double network polysaccharides/Ca2+ hydrogel scaffold for skeletal muscle tissue engineering
Lanting Wei, Xiang Wang, Junjie Fu, et al.
Colloids and Surfaces A Physicochemical and Engineering Aspects (2023) Vol. 668, pp. 131410-131410
Closed Access | Times Cited: 19
A review: analysis of technical challenges in cultured meat production and its commercialization
Yanyan Zheng, Zenan Hu, Guanghong Zhou
Critical Reviews in Food Science and Nutrition (2024), pp. 1-18
Closed Access | Times Cited: 8
Soy conglycinin amyloid fibril and chitosan complex scaffold for cultivated meat application
Simin Feng, Shangzheng Dai, Zhengxun Wei, et al.
Food Hydrocolloids (2024) Vol. 153, pp. 110017-110017
Closed Access | Times Cited: 8
Cell-Cultured Fish Meat via Scale-Up Expansion of Carassius auratus Skeletal Muscle Cells Using Edible Porous Microcarriers and Quality Evaluation
Haowen Yin, Lei Wang, Sun Jin Hur, et al.
Journal of Agricultural and Food Chemistry (2024) Vol. 72, Iss. 29, pp. 16475-16483
Closed Access | Times Cited: 8
Tea polyphenols coated sodium alginate-gelatin 3D edible scaffold for cultured meat
Xiaohong Chen, Linzi Li, Lin Chen, et al.
Food Research International (2023) Vol. 173, pp. 113267-113267
Closed Access | Times Cited: 16
3D Bioprinting of Cultured Meat: A Promising Avenue of Meat Production
Xudong Guo, Dingyi Wang, Bin He, et al.
Food and Bioprocess Technology (2023) Vol. 17, Iss. 7, pp. 1659-1680
Closed Access | Times Cited: 14
Industrial Research and Development on the Production Process and Quality of Cultured Meat Hold Significant Value: A Review
Kyu-Min Kang, Dong Bae Lee, Hack-Youn Kim
Food Science of Animal Resources (2024) Vol. 44, Iss. 3, pp. 499-514
Open Access | Times Cited: 5
Glutenin-chitosan 3D porous scaffolds with tunable stiffness and systematized microstructure for cultured meat model
Xiaomei Wu, Wen-min Han, Li-yan Hou, et al.
International Journal of Biological Macromolecules (2024) Vol. 267, pp. 131438-131438
Closed Access | Times Cited: 5
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