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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:

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

Showing 1-25 of 61 citing articles:

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
Novel bigels constructed from oleogels and hydrogels with contrary thermal characteristics: Phase inversion and 3D printing applications
Zhujian Chen, Fengyuan Bian, Xiangyuan Cao, et al.
Food Hydrocolloids (2022) Vol. 134, pp. 108063-108063
Closed Access | Times Cited: 78
Rheological property, β-carotene stability and 3D printing characteristic of whey protein isolate emulsion gels by adding different polysaccharides
Ming Li, Lei Feng, Yayuan Xu, et al.
Food Chemistry (2023) Vol. 414, pp. 135702-135702
Closed Access | Times Cited: 66
Recent advances in 3D printing properties of natural food gels: Application of innovative food additives
Ramesh Sharma, Pinku Chandra Nath, T. K. Hazarika, et al.
Food Chemistry (2023) Vol. 432, pp. 137196-137196
Closed Access | Times Cited: 53
A review of high internal phase Pickering emulsions: Stabilization, rheology, and 3D printing application
Xiao He, Qingye Lu
Advances in Colloid and Interface Science (2024) Vol. 324, pp. 103086-103086
Open Access | Times Cited: 45
Recent advances in combined ultrasound and microwave treatment for improving food processing efficiency and quality: A review
Songchao Zhou, Wenjuan Chen, Kai Fan
Food Bioscience (2024) Vol. 58, pp. 103683-103683
Closed Access | Times Cited: 36
Bigels as emerging biphasic systems: Properties, applications, and prospects in the food industry
Erpeng Chao, Jinwei Li, Zhenhua Duan, et al.
Food Hydrocolloids (2024) Vol. 154, pp. 110089-110089
Closed Access | Times Cited: 25
Influence of components interaction in recombined food gels on 3D printing: A comprehensive review
Min Feng, Min Zhang, Arun S. Mujumdar, et al.
Food Hydrocolloids (2024) Vol. 151, pp. 109782-109782
Closed Access | Times Cited: 19
One-step fabrication of microfluidic W/O/W droplets as fat-reduced high internal phase emulsions: Microstructure, stability and 3D printing performance
Guo Ling, Mengmeng Cao, Xing Chen, et al.
Food Hydrocolloids (2024) Vol. 150, pp. 109742-109742
Closed Access | Times Cited: 17
Development and characterization of quinoa protein-fucoidan emulsion gels with excellent rheological properties for 3D printing and curcumin encapsulation stability
Kuo Zhao, Yilin Hao, Xin Guo, et al.
Food Chemistry (2025) Vol. 471, pp. 142819-142819
Closed Access | Times Cited: 2
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
Construction of 3D printable Pickering emulsion gels using complexes of fiber polysaccharide-protein extracted from Haematococcus pluvialis residues and gelatin for fat replacer
Mengwei Wang, Zihao Yin, Mingyong Zeng
Food Hydrocolloids (2022) Vol. 137, pp. 108350-108350
Closed Access | Times Cited: 54
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
Recent advances in protein-based emulsions: The key role of cellulose
Hongjie Dai, Yuyuan Luo, Yue Huang, et al.
Food Hydrocolloids (2022) Vol. 136, pp. 108260-108260
Closed Access | Times Cited: 42
Preparation of high internal phase Pickering emulsion by centrifugation for 3D printing and astaxanthin delivery
Jia Song, Yuanda Sun, Haitao Wang, et al.
Food Hydrocolloids (2023) Vol. 142, pp. 108840-108840
Closed Access | Times Cited: 36
Rheology and 3D printing characteristics of heat-inducible pea protein-carrageenan-glycyrrhizic acid emulsions as edible inks
Qianzhu Lin, Mengshan Shang, Xiaojing Li, et al.
Food Hydrocolloids (2023) Vol. 147, pp. 109347-109347
Closed Access | Times Cited: 31
Formation and characterisation of concentrated emulsion gels stabilised by faba bean protein isolate and its applications for 3D food printing
Y. Hu, Lirong Cheng, Sung Je Lee, et al.
Colloids and Surfaces A Physicochemical and Engineering Aspects (2023) Vol. 671, pp. 131622-131622
Open Access | Times Cited: 29
Development and characterization of emulsion gels prepared via gliadin-based colloidal particles and gellan gum with tunable rheological properties for 3D printed dysphagia diet
Yitong Hou, Yuanda Sun, Pengjing Zhang, et al.
International Journal of Biological Macromolecules (2023) Vol. 253, pp. 126839-126839
Closed Access | Times Cited: 28
Exploring the mechanism of variation in 3D printing accuracy of cassava starch gels during freezing process
Minghao Xu, Shengyang Ji, Ye Li, et al.
Food Hydrocolloids (2023) Vol. 140, pp. 108657-108657
Closed Access | Times Cited: 27
Protein-stabilized Pickering emulsion interacting with inulin, xanthan gum and chitosan: Rheological behavior and 3D printing
Yonghong Li, Jin Wang, Ruifeng Ying, et al.
Carbohydrate Polymers (2023) Vol. 326, pp. 121658-121658
Closed Access | Times Cited: 27
Recent research and applications in lipid-based food and lipid-incorporated bioink for 3D printing
Yuanliang Zhong, Bo Wang, Weiqiao Lv, et al.
Food Chemistry (2024) Vol. 458, pp. 140294-140294
Closed Access | Times Cited: 14
Emulsion gel-based inks for 3D printing of foods for dysphagia patients: High internal type emulsion gel-biopolymer systems
Yifan Wang, Rotimi E. Aluko, David Julian McClements, et al.
Food Hydrocolloids (2024) Vol. 156, pp. 110340-110340
Closed Access | Times Cited: 13
Thermally Reversible Emulsion Gels and High Internal Phase Emulsions based Solely on Pea Protein for 3D Printing
Peineng Zhu, Yifu Chu, Jingqi Yang, et al.
Food Hydrocolloids (2024) Vol. 157, pp. 110391-110391
Closed Access | Times Cited: 13
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
Fabrication of emulsion gels with oyster protein particles through depletion attraction for 3D printing
Ruonan Huang, Li Liu, Meng‐Ting Cai, et al.
Food Hydrocolloids (2024) Vol. 155, pp. 110150-110150
Closed Access | Times Cited: 9
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