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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:

Preparation of Pickering emulsion gel stabilized by tea residue protein/xanthan gum particles and its application in 3D printing
Zinuo An, Zhenbin Liu, Haizhen Mo, et al.
Journal of Food Engineering (2022) Vol. 343, pp. 111378-111378
Closed Access | Times Cited: 64

Showing 1-25 of 64 citing articles:

Evolution and critical roles of particle properties in Pickering emulsion: A review
Liangshan Ming, Hailian Wu, Ao Liu, et al.
Journal of Molecular Liquids (2023) Vol. 388, pp. 122775-122775
Open Access | Times Cited: 82
A review on food-grade-polymer-based O/W emulsion gels: Stabilization mechanism and 3D printing application
Lujie Cui, Jiaxin Guo, Zong Meng
Food Hydrocolloids (2023) Vol. 139, pp. 108588-108588
Closed Access | Times Cited: 71
Development and characterization of a casein-hyaluronic acid emulsion gel with high water-holding capacity and excellent rheological properties for 3D printing
Ningzhe Wang, Jie Hu, Kaida Zhang, et al.
Food Hydrocolloids (2023) Vol. 140, pp. 108632-108632
Closed Access | Times Cited: 56
Development of emulsion-based edible inks for 3D printing applications: Pickering emulsion gels
Chenxi Wang, Ruyu Yan, Xiaojing Li, et al.
Food Hydrocolloids (2023) Vol. 138, pp. 108482-108482
Closed Access | Times Cited: 47
Updates on Plant-Based Protein Products as an Alternative to Animal Protein: Technology, Properties, and Their Health Benefits
Xiao Xiao, Peng-Ren Zou, Fei Hu, et al.
Molecules (2023) Vol. 28, Iss. 10, pp. 4016-4016
Open Access | Times Cited: 45
Effect of a collagen peptide–fish oil high internal phase emulsion on the printability and gelation of 3D-printed surimi gel inks
Shanshan Lu, Zhisheng Pei, Quanhong Lu, et al.
Food Chemistry (2024) Vol. 446, pp. 138810-138810
Closed Access | Times Cited: 23
Review on emerging trends and challenges in the modification of xanthan gum for various applications
Pramendra Kumar, Brijesh Kumar, Sachin Gihar, et al.
Carbohydrate Research (2024) Vol. 538, pp. 109070-109070
Closed Access | Times Cited: 22
Development and characterization of quinoa protein-fucoidan emulsion gels with excellent rheological properties for 3D printing and curcumin encapsulation stability
Kuo Zhao, Yilin Hao, Xin Guo, et al.
Food Chemistry (2025) Vol. 471, pp. 142819-142819
Closed Access | Times Cited: 2
Incorporation of probiotics into 3D printed Pickering emulsion gel stabilized by tea protein/xanthan gum
Dan Xu, Zhenbin Liu, Zinuo An, et al.
Food Chemistry (2022) Vol. 409, pp. 135289-135289
Closed Access | Times Cited: 63
Effect of oil content and protein particles concentration on non-dairy whip topping based on Pickering emulsion system and their 3D printing properties
Chao Wu, Zhe Liu, Lanyi Zhi, et al.
Food Hydrocolloids (2023) Vol. 144, pp. 109012-109012
Closed Access | Times Cited: 35
Droplet-Based Microfluidics: Applications in Pharmaceuticals
Thi Ngoc Diep Trinh, Hoang Dang Khoa, Nguyễn Nhật Nam, et al.
Pharmaceuticals (2023) Vol. 16, Iss. 7, pp. 937-937
Open Access | Times Cited: 30
Zein/hyaluronic acid nanoparticle stabilized Pickering emulsion for astaxanthin encapsulation
Wenmei Zhang, Yuchen Huan, Pengfei Ren, et al.
International Journal of Biological Macromolecules (2023) Vol. 255, pp. 127992-127992
Closed Access | Times Cited: 28
Protein-stabilized Pickering emulsion interacting with inulin, xanthan gum and chitosan: Rheological behavior and 3D printing
Yonghong Li, Jin Wang, Ruifeng Ying, et al.
Carbohydrate Polymers (2023) Vol. 326, pp. 121658-121658
Closed Access | Times Cited: 27
Future trends in the field of Pickering emulsions: stabilizers, spray-dried microencapsulation and rehydration for food applications
Weihao Meng, Hongnan Sun, Taihua Mu, et al.
Trends in Food Science & Technology (2024) Vol. 150, pp. 104610-104610
Closed Access | Times Cited: 15
3D printed curcumin-based composite film for monitoring fish freshness
Tiantian Tang, Min Zhang, Arun S. Mujumdar, et al.
Food Packaging and Shelf Life (2024) Vol. 43, pp. 101289-101289
Closed Access | Times Cited: 13
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
Preparation and characterization of Pickering emulsion gel stabilized by WPI/SPI composite particles and encapsulation of milk-derived peptide FDRPFL
Aidi Sun, Wenming Dong, Siyu Li, et al.
LWT (2024) Vol. 199, pp. 116093-116093
Open Access | Times Cited: 9
Fabrication of emulsion gels with oyster protein particles through depletion attraction for 3D printing
Ruonan Huang, Li Liu, Meng‐Ting Cai, et al.
Food Hydrocolloids (2024) Vol. 155, pp. 110150-110150
Closed Access | Times Cited: 9
Construction of Pickering Double Emulsions Based on Xanthan Gum/Lysozyme Nanoparticles: Structure, Stability, and Co-Encapsulation of Epigallocatechin Gallate and β-Carotene
Yongpeng Yin, Denglin Luo, L. J Li, et al.
Foods (2025) Vol. 14, Iss. 1, pp. 98-98
Open Access | Times Cited: 1
3D printed emulsion gels stabilized by whey protein isolate/polysaccharide as sustained-release delivery systems of β-carotene
Lei Feng, Ming Li, Zhuqing Dai, et al.
Carbohydrate Polymers (2025) Vol. 355, pp. 123429-123429
Closed Access | Times Cited: 1
Pickering emulsions stabilized by ternary complexes involving curcumin-modified zein and polysaccharides with different charge amounts for encapsulating β-carotene
Deyi Zhou, Yuelin Xin, Baoguang Wu, et al.
Food Chemistry (2023) Vol. 433, pp. 137338-137338
Closed Access | Times Cited: 18
Research progress on plant-based protein Pickering particles: Stabilization mechanisms, preparation methods, and application prospects in the food industry
Yachao Tian, Fuwei Sun, Ting‐Fang Wang, et al.
Food Chemistry X (2023) Vol. 21, pp. 101066-101066
Open Access | Times Cited: 18
The Effect of Ionic Strength on the Formation and Stability of Ovalbumin–Xanthan Gum Complex Emulsions
Yuanxue Gao, He Wen, Yan Zhao, et al.
Foods (2024) Vol. 13, Iss. 2, pp. 218-218
Open Access | Times Cited: 8
Effect of beta glucan coating on controlled release, bioaccessibility, and absorption of β-carotene from loaded liposomes
Taskeen Niaz, Alan R. Mackie
Food & Function (2024) Vol. 15, Iss. 3, pp. 1627-1642
Open Access | Times Cited: 8
Modulating the 3D printability of vitamin D3-nanoemulsion-based dairy gels: Influence of emulsifier on gel structure, printing behaviour and vitamin D3 retention
Sukirti Joshi, Jatindra K. Sahu, Sangeeta Prakash, et al.
Journal of Food Engineering (2024) Vol. 373, pp. 112032-112032
Closed Access | Times Cited: 8
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