Open Access Helper

OpenAlex Citation Counts

OpenAlex Citations Logo

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:

Effect of whey protein on the 3D printing performance of konjac hybrid gel
Yuwei Du, Min Zhang, Huizhi Chen
LWT (2020) Vol. 140, pp. 110716-110716
Closed Access | Times Cited: 54

Showing 1-25 of 54 citing articles:

3D printing to innovate biopolymer materials for demanding applications: A review
Nan Li, Dongling Qiao, Shumiao Zhao, et al.
Materials Today Chemistry (2021) Vol. 20, pp. 100459-100459
Open Access | Times Cited: 110
Investigation of 3D printing of apple and edible rose blends as a dysphagia food
Liqing Qiu, Min Zhang, Bhesh Bhandari, et al.
Food Hydrocolloids (2022) Vol. 135, pp. 108184-108184
Closed Access | Times Cited: 98
Investigation of the mechanism of casein protein to enhance 3D printing accuracy of cassava starch gel
Shengyang Ji, Tao Xu, Yan Liu, et al.
Carbohydrate Polymers (2022) Vol. 295, pp. 119827-119827
Closed Access | Times Cited: 88
Rheological properties, gel properties and 3D printing performance of soy protein isolate gel inks added with different types of apricot polysaccharides
Kaiqian Xu, Caie Wu, Gongjian Fan, et al.
International Journal of Biological Macromolecules (2023) Vol. 242, pp. 124624-124624
Closed Access | Times Cited: 50
Effect of temperature on rheological, structural, and textural properties of soy protein isolate pastes for 3D food printing
Jingwang Chen, Hongnan Sun, Taihua Mu, et al.
Journal of Food Engineering (2022) Vol. 323, pp. 110917-110917
Closed Access | Times Cited: 69
Hot extrusion 3D printing technologies based on starchy food: A review
Jianyou Zhang, Yan Li, Yanping Cai, et al.
Carbohydrate Polymers (2022) Vol. 294, pp. 119763-119763
Closed Access | Times Cited: 63
3D printing: Development of animal products and special foods
Zuhaib F. Bhat, James D. Morton, Sunil Kumar, et al.
Trends in Food Science & Technology (2021) Vol. 118, pp. 87-105
Closed Access | Times Cited: 61
3D printing properties of Flammulina velutipes polysaccharide-soy protein complex hydrogels
Hongshan Pan, Fei Pei, Gaoxing Ma, et al.
Journal of Food Engineering (2022) Vol. 334, pp. 111170-111170
Closed Access | Times Cited: 47
Starch as edible ink in 3D printing for food applications: a review
Yuanhui Chen, David Julian McClements, Xinwen Peng, et al.
Critical Reviews in Food Science and Nutrition (2022) Vol. 64, Iss. 2, pp. 456-471
Closed Access | Times Cited: 46
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
Preparation and characterization of 3D printed texture-modified food for the elderly using mung bean protein, rose powder, and flaxseed gum
Liqing Qiu, Min Zhang, Benu Adhikari, et al.
Journal of Food Engineering (2023) Vol. 361, pp. 111750-111750
Closed Access | Times Cited: 35
Future perspective of additive manufacturing of food for children
Qi Yu, Min Zhang, Bhesh Bhandari, et al.
Trends in Food Science & Technology (2023) Vol. 136, pp. 120-134
Closed Access | Times Cited: 34
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
Using Soy Protein Isolate to Improve the Deformation Properties of 4D-Printed Oat Flour Butterfly
Jia Guo, Min Zhang, Jingyuan Li, et al.
Food and Bioprocess Technology (2023) Vol. 16, Iss. 5, pp. 1165-1176
Closed Access | Times Cited: 23
Properties of whey protein isolation/konjac glucomannan composite gels: Effects of deacetylation degrees
Yao Li, Mengsi Cai, Haibo Liu, et al.
International Journal of Biological Macromolecules (2023) Vol. 238, pp. 124138-124138
Closed Access | Times Cited: 23
Effect of induction mode on 3D printing characteristics of whey protein isolate emulsion gel
Guohua Li, Bo Wang, Weiqiao Lv, et al.
Food Hydrocolloids (2023) Vol. 146, pp. 109255-109255
Closed Access | Times Cited: 23
Research progress of 3D printing technology in functional food, powering the future of food
Rina Wu, Jinhui Jiang, Feiyu An, et al.
Trends in Food Science & Technology (2024) Vol. 149, pp. 104545-104545
Closed Access | Times Cited: 14
Investigation on 3D Printing of Shrimp Surimi Adding Three Edible Oils
Yanmo Pan, Qinxiu Sun, Yang Liu, et al.
Foods (2024) Vol. 13, Iss. 3, pp. 429-429
Open Access | Times Cited: 12
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
4D printing of dysphagia foods using pea protein and purple sweet potato flour
Chin-Ping Su, Yuchao Wu, Bongkosh Vardhanabhuti, et al.
Food Bioscience (2025), pp. 105887-105887
Closed Access | Times Cited: 1
Optimizing 3D printing of chicken meat by response surface methodology and genetic algorithm: Feasibility study of 3D printed chicken product
Genghan Yang, Yang Tao, Peng Wang, et al.
LWT (2021) Vol. 154, pp. 112693-112693
Open Access | Times Cited: 50
Valorization of salmon industry by-products: Evaluation of salmon skin gelatin as a biomaterial suitable for 3D food printing
Nailín Carvajal-Mena, Gipsy Tabilo‐Munizaga, Mario Pérez‐Won, et al.
LWT (2021) Vol. 155, pp. 112931-112931
Open Access | Times Cited: 49
Effect of peach gum polysaccharide on the rheological and 3D printing properties of gelatin-based functional gummy candy
Li Zhou, Fan‐Bing Meng, Yun‐Cheng Li, et al.
International Journal of Biological Macromolecules (2023) Vol. 253, pp. 127186-127186
Open Access | Times Cited: 20
Heat-induced gel formation by whey protein isolate-deacetylated konjac glucomannan at varying pH conditions
Yao Li, Mengsi Cai, Senquan Ma, et al.
Food Hydrocolloids (2023) Vol. 145, pp. 109076-109076
Closed Access | Times Cited: 18
Protein-Based Packaging Films in Food: Developments, Applications, and Challenges
Rui Zhang, Rongxu Liu, Jianchun Han, et al.
Gels (2024) Vol. 10, Iss. 7, pp. 418-418
Open Access | Times Cited: 8
Page 1 - Next Page

Scroll to top