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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:

Investigation of carrot/squid blends as edible inks for extrusion 3D printing: Effect of hydrocolloids incorporation
Eun Young Jeon, Yong Gi Chun, Bum‐Keun Kim
Journal of Food Engineering (2023) Vol. 364, pp. 111777-111777
Closed Access | Times Cited: 11

Showing 11 citing articles:

Characterization of HIPEs stabilized by soy protein isolate with excellent rheological properties for 3D printing: Bridging the correlation among structure, function and application
Meng Yuan, Bailiang Li, Fuwei Sun, et al.
Food Hydrocolloids (2024) Vol. 153, pp. 110053-110053
Closed Access | Times Cited: 11
Interpenetrating network hydrogels loaded with nanostructured lipid carriers for curcumin delivery: Impact of dual crosslinking with genipin and calcium ions
Jinkui Feng, Dian Liu, Zhen Wang, et al.
Food Research International (2025) Vol. 202, pp. 115704-115704
Closed 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
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
Three dimensional (3D)‐printed foods: A review of recent advances in their ingredients, printing techniques, food printers, post‐processing methods, consumer acceptance and safety
Masala Mudau, Oluwafemi Ayodeji Adebo
Journal of Food Process Engineering (2024) Vol. 47, Iss. 5
Closed Access | Times Cited: 8
Valorization of Fruit and Vegetables Industry By-Streams for 3D Printing—A Review
Alona Tyupova, Joanna Harasym
Foods (2024) Vol. 13, Iss. 14, pp. 2186-2186
Open Access | Times Cited: 6
Effect of salt valence and ionic strength on the rheology and 3D printing performance of walnut protein emulsion gels
Guohua Li, Bo Wang, Liling Yang, et al.
Food Hydrocolloids (2025), pp. 111112-111112
Closed Access
Development of 3D-printed foods incorporating riboflavin-loaded whey protein isolate nanostructures: characterization and in vitro digestion
João F. Araújo, Jean‐Michel Fernandes, Daniel A. Madalena, et al.
Food & Function (2025)
Open Access
Prediction of 3D printability and rheological properties of different pineapple gel formulations based on LF-NMR
Yunfei Bao, Linlin Li, Junliang Chen, et al.
Food Chemistry X (2024) Vol. 24, pp. 101906-101906
Open Access | Times Cited: 3
Citrus peel powder alters the rheological properties and 3D printing performance of potato starch gel
Nishala Erandi Wedamulla, Young‐Jin Choi, Qun Zhang, et al.
International Journal of Biological Macromolecules (2024), pp. 135229-135229
Closed Access | Times Cited: 1
Edible Marine Biological Materials in Food Analogues
Xiaoming Jiang, Songgang Xia, Yukun Hou, et al.
(2024), pp. 183-210
Closed Access
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