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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:

High Internal Phase Emulsion for Food-Grade 3D Printing Materials
Xiang Li, Xianbing Xu, Liang Song, et al.
ACS Applied Materials & Interfaces (2020) Vol. 12, Iss. 40, pp. 45493-45503
Closed Access | Times Cited: 124

Showing 1-25 of 124 citing articles:

Application of Advanced Emulsion Technology in the Food Industry: A Review and Critical Evaluation
Chen Tan, David Julian McClements
Foods (2021) Vol. 10, Iss. 4, pp. 812-812
Open Access | Times Cited: 208
Review of recent advances in the preparation, properties, and applications of high internal phase emulsions
Hongxia Gao, Li Ma, Ce Cheng, et al.
Trends in Food Science & Technology (2021) Vol. 112, pp. 36-49
Closed Access | Times Cited: 194
Preparation of high thermal stability gelatin emulsion and its application in 3D printing
Jie Du, Hongjie Dai, Hongxia Wang, et al.
Food Hydrocolloids (2020) Vol. 113, pp. 106536-106536
Closed Access | Times Cited: 176
High internal phase Pickering emulsion stabilized by sea bass protein microgel particles: Food 3D printing application
Lijuan Zhang, Ahmed A. Zaky, Chengfu Zhou, et al.
Food Hydrocolloids (2022) Vol. 131, pp. 107744-107744
Closed Access | Times Cited: 175
High internal phase Pickering emulsions stabilized by co-assembled rice proteins and carboxymethyl cellulose for food-grade 3D printing
Ying Wan, Ren Wang, Wei Feng, et al.
Carbohydrate Polymers (2021) Vol. 273, pp. 118586-118586
Closed Access | Times Cited: 129
Recent Innovations in Emulsion Science and Technology for Food Applications
Long Bai, Siqi Huan, Orlando J. Rojas, et al.
Journal of Agricultural and Food Chemistry (2021) Vol. 69, Iss. 32, pp. 8944-8963
Closed Access | Times Cited: 127
Advancements in 3D food printing: a comprehensive overview of properties and opportunities
John Y. Zhang, Janam K. Pandya, David Julian McClements, et al.
Critical Reviews in Food Science and Nutrition (2021) Vol. 62, Iss. 17, pp. 4752-4768
Closed Access | Times Cited: 125
Food-grade Pickering emulsions and high internal phase Pickering emulsions encapsulating cinnamaldehyde based on pea protein-pectin-EGCG complexes for extrusion 3D printing
Tingting Feng, Chunli Fan, Xuejiao Wang, et al.
Food Hydrocolloids (2021) Vol. 124, pp. 107265-107265
Closed Access | Times Cited: 124
Extrusion-based 3D printing of high internal phase emulsions stabilized by co-assembled β-cyclodextrin and chitosan
Xueqing Li, Liuping Fan, Jinwei Li
Food Hydrocolloids (2022) Vol. 134, pp. 108036-108036
Closed Access | Times Cited: 105
Sea bass protein-polyphenol complex stabilized high internal phase of algal oil Pickering emulsions to stabilize astaxanthin for 3D food printing
Lijuan Zhang, Chengfu Zhou, Shanghua Xing, et al.
Food Chemistry (2023) Vol. 417, pp. 135824-135824
Closed Access | Times Cited: 85
Mayonnaise-like high internal phase Pickering emulsions stabilized by co-assembled phosphorylated perilla protein isolate and chitosan for extrusion 3D printing application
Qiaoli Zhao, Liuping Fan, Yuanfa Liu, et al.
Food Hydrocolloids (2022) Vol. 135, pp. 108133-108133
Closed Access | Times Cited: 83
Improvement of 3D printing performance of pea protein isolate Pickering emulsion gels by regulating electrostatic interaction between protein and polysaccharide
Yifan Wang, Congjin Bai, David Julian McClements, et al.
Food Hydrocolloids (2023) Vol. 145, pp. 109097-109097
Open Access | Times Cited: 47
Printing the future of food: The physics perspective on 3D food printing
Muhammad Waseem, Assad Mohammad Tahir, Yaqoob Majeed
Food Physics (2023) Vol. 1, pp. 100003-100003
Open Access | Times Cited: 47
Self-assembly of plant polyphenols-grafted soy proteins to manufacture a highly stable antioxidative Pickering emulsion gel for direct-ink-write 3D printing
Adeleh Mohammadi, Peyman Asghartabar Kashi, Mahboobeh Kashiri, et al.
Food Hydrocolloids (2023) Vol. 142, pp. 108851-108851
Open Access | Times Cited: 46
Improvement of flavor and gel properties of silver carp surimi product by Litsea cubeba oil high internal phase emulsions
Xiaosong Sun, Yinyin Lv, Hui Jia, et al.
LWT (2024) Vol. 192, pp. 115745-115745
Open Access | Times Cited: 21
Enhanced rheological and 3D-printing properties of high internal phase emulsions stabilized by egg white microgels synergized with konjac gum/xanthan gum
Xiliang Yu, Lin Han, Qing-Gang Xu, et al.
Food Hydrocolloids (2024) Vol. 153, pp. 109981-109981
Closed Access | Times Cited: 18
Jammed Emulsions with Adhesive Pea Protein Particles for Elastoplastic Edible 3D Printed Materials
Simha Sridharan, Marcel B.J. Meinders, Leonard M.C. Sagis, et al.
Advanced Functional Materials (2021) Vol. 31, Iss. 45
Closed Access | Times Cited: 73
Fabrication of flavour oil high internal phase emulsions by casein/pectin hybrid particles: 3D printing performance
An-Qi Bi, Xianbing Xu, Yu Guo, et al.
Food Chemistry (2021) Vol. 371, pp. 131349-131349
Closed Access | Times Cited: 71
Effect of ultrasound and coagulant types on properties of β-carotene bulk emulsion gels stabilized by soy protein
Mengjie Geng, Zhongkun Wang, Lang Qin, et al.
Food Hydrocolloids (2021) Vol. 123, pp. 107146-107146
Closed Access | Times Cited: 68
Application of Pickering emulsions in 3D printing of personalized nutrition. Part II: Functional properties of reduced-fat 3D printed cheese analogues
Mahdiyar Shahbazi, Henry Jäger, Rammile Ettelaie
Colloids and Surfaces A Physicochemical and Engineering Aspects (2021) Vol. 624, pp. 126760-126760
Open Access | Times Cited: 62
Dual encapsulation of β-carotene by β-cyclodextrin and chitosan for 3D printing application
Hongxia Wang, Ludan Hu, Lin Peng, et al.
Food Chemistry (2022) Vol. 378, pp. 132088-132088
Closed Access | Times Cited: 62
New insights into food O/W emulsion gels: Strategies of reinforcing mechanical properties and outlook of being applied to food 3D printing
Xueqing Li, Liuping Fan, Yuanfa Liu, et al.
Critical Reviews in Food Science and Nutrition (2021) Vol. 63, Iss. 11, pp. 1564-1586
Closed Access | Times Cited: 61
Improving freeze-thaw stability and 3D printing performance of soy protein isolate emulsion gel inks by guar & xanthan gums
Jie Yu, Dong Li, Lijun Wang, et al.
Food Hydrocolloids (2022) Vol. 136, pp. 108293-108293
Closed Access | Times Cited: 56
Self-assembly of gelatin and phycocyanin for stabilizing thixotropic emulsions and its effect on 3D printing
Hongxia Wang, Zhiying Ouyang, Ludan Hu, et al.
Food Chemistry (2022) Vol. 397, pp. 133725-133725
Closed Access | Times Cited: 52
All-natural protein-polysaccharide conjugates with bead-on-a-string nanostructures as stabilizers of high internal phase emulsions for 3D printing
Yucheng Zong, Qun Kuang, Guang‐jian Liu, et al.
Food Chemistry (2022) Vol. 388, pp. 133012-133012
Closed Access | Times Cited: 41
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