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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:

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

Showing 1-25 of 49 citing articles:

Rheology of edible food inks from 2D/3D/4D printing, and its role in future 5D/6D printing
Yang Cheng, Yu Fu, Liang Ma, et al.
Food Hydrocolloids (2022) Vol. 132, pp. 107855-107855
Closed Access | Times Cited: 131
Collagen and gelatin: Structure, properties, and applications in food industry
Muhammad Ijaz Ahmad, Yonghui Li, Jinfeng Pan, et al.
International Journal of Biological Macromolecules (2023) Vol. 254, pp. 128037-128037
Closed Access | Times Cited: 72
3D Bioprinting of Natural Materials and Their AI-Enhanced Printability: A Review
Soumaya Grira, Mohammad Sayem Mozumder, Abdel‐Hamid I. Mourad, et al.
Bioprinting (2025), pp. e00385-e00385
Closed Access | Times Cited: 2
Hydrophilic colloids (Konjac gum/Xanthan gum) in 3D printing of transitional food from fish paste
Xiliang Yu, Yue Wang, Wenyu Zhao, et al.
Food Hydrocolloids (2022) Vol. 137, pp. 108333-108333
Closed Access | Times Cited: 51
3D printing in the food industry: Recent progress and role in achieving sustainable development goals
Abdul Hai Alami, A.G. Olabi, Siren Khuri, et al.
Ain Shams Engineering Journal (2023) Vol. 15, Iss. 2, pp. 102386-102386
Open Access | Times Cited: 35
3D Printing Approach to Valorization of Agri-Food Processing Waste Streams
K.S. Yoha, J.A. Moses
Foods (2023) Vol. 12, Iss. 1, pp. 212-212
Open Access | Times Cited: 32
High internal phase emulsions stabilized by alkaline-extracted walnut protein isolates and their application in food 3D printing
Xuan Huang, Chunjun Yan, Yanfei Xu, et al.
Food Research International (2023) Vol. 169, pp. 112858-112858
Closed Access | Times Cited: 32
Effect of annealing and heat-moisture pretreatment on the quality of 3D-printed wheat starch gels
Luyao Zheng, Qianru Zhang, Xiuzhu Yu, et al.
Innovative Food Science & Emerging Technologies (2023) Vol. 84, pp. 103274-103274
Closed Access | Times Cited: 23
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
Personalized, digitally designed 3D printed food towards the reshaping of food manufacturing and consumption
A. Derossi, Charles Spence, Maria G. Corradini, et al.
npj Science of Food (2024) Vol. 8, Iss. 1
Open Access | Times Cited: 9
Recent advances on natural colorants-based intelligent colorimetric food freshness indicators: fabrication, multifunctional applications and optimization strategies
Deyang Yu, Shasha Cheng, Yu Li, et al.
Critical Reviews in Food Science and Nutrition (2023) Vol. 64, Iss. 33, pp. 12448-12472
Closed Access | Times Cited: 22
Influence of starch-protein interactions on the digestibility and chemical properties of a 3D-printed food matrix based on salmon by-product proteins
Nailín Carvajal-Mena, Gipsy Tabilo‐Munizaga, Mario Pérez‐Won, et al.
Food Research International (2024) Vol. 179, pp. 114035-114035
Closed Access | Times Cited: 8
3D printing: trends and approaches toward achieving long-term sustainability in the food industry
Priyamvada Thorakkattu, Nancy Awasti, Karthik Sajith Babu, et al.
Critical Reviews in Biotechnology (2024), pp. 1-21
Closed Access | Times Cited: 8
Prediction of textural properties of 3D-printed food using response surface methodology
Cheng Pau Lee, Michinao Hashimoto
Heliyon (2024) Vol. 10, Iss. 7, pp. e27658-e27658
Open Access | Times Cited: 7
Multi-material Direct Ink Writing 3D Food Printing using Multi-channel Nozzle
Cheng Pau Lee, Mervin Jian Yi Ng, Nicole Min Yu Chian, et al.
Future Foods (2024) Vol. 10, pp. 100376-100376
Open Access | Times Cited: 7
Application and challenges of 3D food printing technology in manned spaceflight: a review
Long‐zhen Zhang, Hai‐sheng Dong, Yanbo Yu, et al.
International Journal of Food Science & Technology (2022) Vol. 57, Iss. 8, pp. 4906-4917
Closed Access | Times Cited: 25
Myco-biorefinery approaches for food waste valorization: Present status and future prospects
Mukesh Kumar Awasthi, Sharareh Harirchi, Taner Şar, et al.
Bioresource Technology (2022) Vol. 360, pp. 127592-127592
Open Access | Times Cited: 24
Evaluation of physicochemical properties of starch-protein gels: Printability and postprocessing
Nailín Carvajal-Mena, Gipsy Tabilo‐Munizaga, Mario Pérez‐Won, et al.
LWT (2023) Vol. 182, pp. 114797-114797
Open Access | Times Cited: 16
3D Printing of smart labels with curcumin-loaded soy protein isolate
Hanyu Li, Mengzhuo Liu, Jinghong Li, et al.
International Journal of Biological Macromolecules (2023) Vol. 255, pp. 128211-128211
Closed Access | Times Cited: 16
Investigation into the Physicochemical and Textural Properties of an Iron-Rich 3D-Printed Hybrid Food
Coline Schiell, Stéphane Portanguen, Valérie Scislowski, et al.
Foods (2023) Vol. 12, Iss. 7, pp. 1375-1375
Open Access | Times Cited: 11
Effects of pre-formulation and post-cooking method on the rheological and gelation properties of 3D printed chicken products
Yexi Yin, Yue Wang, Qingqing Fang, et al.
Food Chemistry (2024) Vol. 446, pp. 138857-138857
Closed Access | Times Cited: 4
Utilization of Lumpfish (Cyclopterus lumpus) Skin as a Source for Gelatine Extraction Using Acid Hydrolysis
Abhilash Sasidharan, Elise Rabben Tronstad, Turid Rustad
Marine Drugs (2024) Vol. 22, Iss. 4, pp. 169-169
Open Access | Times Cited: 4
3D Food Printing: A Promising Approach to Meet Food Security
Alireza Hodhodi, Eshagh Zakipour Rahimabadi, Sara Simorgh, et al.
(2025), pp. 1-43
Closed Access
Obtaining bioactive peptides by enhancing enzymatic hydrolysis of salmon by-product proteins through pulsed electric fields (PEF)
Carolina Herrera‐Lavados, Gipsy Tabilo‐Munizaga, Nailín Carvajal-Mena, et al.
Food Research International (2025) Vol. 208, pp. 116103-116103
Closed Access
3D Food Printing Technology: A Critical Scientometric and Systematic Review, and Future Research Directions
Mohammed Alghamdy, Viridiana Tejada‐Ortigoza, Rafiq Ahmad
Food Reviews International (2025), pp. 1-22
Closed Access
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