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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:

3D printing of pickering emulsion gels of protein particles prepared by high pressure homogenization and heating
Chao Wu, Zhe Liu, Xue Hei, et al.
LWT (2024) Vol. 206, pp. 116568-116568
Open Access | Times Cited: 11

Showing 11 citing articles:

Pea Protein-Based Pickering Emulsions: Mechanistic Insights into Its Modification and Innovations for Food Applications
Nita Aryanti, Alifia Rizki Adina, Aininu Nafiunisa, et al.
Journal of Agriculture and Food Research (2025) Vol. 19, pp. 101712-101712
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 soybean protein–based nanoparticles: A review of formulation, characterization, and food‐grade applications
Zhen Yang, Yuanyang Song, Hui Chen, et al.
Comprehensive Reviews in Food Science and Food Safety (2025) Vol. 24, Iss. 2
Closed Access | Times Cited: 1
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
Application of pickering emulsion with multilayer dispersion-enhancement synergy of carbon nanotubes in composite energetic materials
Kai Han, Handong Shi, Guoqiang He, et al.
Chemical Engineering Journal (2025), pp. 159799-159799
Closed Access
Post-acid modification-enhanced gelation of casein-tamarind seed polysaccharide-based medium internal phase emulsion and its application in 3D printing
An-Qi Bi, Beiwei Zhu, Ming Du, et al.
International Journal of Biological Macromolecules (2025), pp. 140413-140413
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
Development of high internal phase pickering emulsions utilizing ternary complexes of octenyl succinate millet starch/chitosan hydrochloride-EGCG particles and their applications in 3D printing
Yuting Ji, Shan Gao, Mengyu Li, et al.
Food Chemistry (2025) Vol. 479, pp. 143648-143648
Closed Access
Physically modification treatments improved high internal phase emulsions stabilized by walnut protein
Min Yang, Yunkun Zhu, Minwei Zhang, et al.
Food Chemistry X (2025), pp. 102508-102508
Open Access
Effect of oil and particles content on microstructure, rheology, and thermosensitive 3D printability of particles -stabilized high internal phase Pickering emulsions
Chao Wu, Zhe Liu, Xue Hei, et al.
Food Hydrocolloids (2024) Vol. 160, pp. 110833-110833
Closed Access | Times Cited: 2
Implementation of succinylated lactoferrin-luteolin nanocomplex-based 3D printing gels in nutritional and textural customization for dysphagia diets: printing mechanism, improved bioactivity and in vitro bioaccessibility
Tianzhu Guan, Chenxi Ren, Yining Feng, et al.
LWT (2024), pp. 117115-117115
Open Access | Times Cited: 1
Collaborative stabilizing effect of trehalose and myofibrillar protein on high internal phase emulsions: Improved freeze-thaw stability and 3D printability
Zehan Hong, Yaqiu Kong, Jieling Chen, et al.
Food Chemistry (2024) Vol. 469, pp. 142564-142564
Closed Access
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