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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:

Protein and protein-polysaccharide composites-based 3D printing: The properties, roles and opportunities in future functional foods
Yi Liu, Yue Zhang, Lei Cai, et al.
International Journal of Biological Macromolecules (2024) Vol. 272, pp. 132884-132884
Closed Access | Times Cited: 10

Showing 10 citing articles:

Plant-based meat: The influence on texture by protein-polysaccharide interactions and processing techniques
Wei‐Jen Tang, Qin Pan, Jianfei He, et al.
Food Research International (2025) Vol. 202, pp. 115673-115673
Closed Access | Times Cited: 6
The Beneficial Role of Polysaccharide Hydrocolloids in Meat Products: A Review
Hanxiao Bao, Yuxi Wang, Yue Huang, et al.
Gels (2025) Vol. 11, Iss. 1, pp. 55-55
Open Access | Times Cited: 1
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
Application of nano/micro-encapsulated bioactive compounds in 3D printed foods
Meigui Huang, Xu Liu, Elham Assadpour, et al.
Trends in Food Science & Technology (2025), pp. 104937-104937
Closed Access
Spirulina as a Food Supplement in the 3D Printing of Meat Analogs
Larissa Chivanski Lopes, Gabriel Martins da Rosa, Jorge Alberto Vieira Costa
International Journal of Gastronomy and Food Science (2025), pp. 101176-101176
Closed Access
Feasibility of emulsion-filled pea protein-collagen-carrageenan hydrogel for 3D printing
Ieva Bartkuvienė, Viktorija Eisinaitė, Evren Gölge, et al.
LWT (2025), pp. 117749-117749
Open Access
Molecular interactions and gel network modulation in ionic polysaccharide-gelatin hydrogels for improved texture of skipjack tuna products
Yang Xiao-qing, Zhifeng Tan, Weiping Zhao, et al.
Food Chemistry (2025), pp. 144002-144002
Closed Access
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
Prolamin and prolamin-polysaccharide composite nanoparticles for oral drug and nutrient delivery systems: A review
Shan Huang, Yi Li, Shengqian Sun, et al.
International Journal of Biological Macromolecules (2024) Vol. 283, pp. 137567-137567
Closed Access | Times Cited: 1
Exploring gelation properties and structural features on 3D printability of compound proteins emulsion gels: Emphasizing pH-regulated non-covalent interactions with xanthan gum
Sizhe Dong, Zheng Qian, Xiao Liu, et al.
Food Chemistry (2024) Vol. 461, pp. 141005-141005
Closed Access
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