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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:

Protein‐Based Delivery Systems for the Nanoencapsulation of Food Ingredients
Milad Fathi, Francesco Donsı̀, David Julian McClements
Comprehensive Reviews in Food Science and Food Safety (2018) Vol. 17, Iss. 4, pp. 920-936
Closed Access | Times Cited: 214

Showing 1-25 of 214 citing articles:

Nanoencapsulation of Promising Bioactive Compounds to Improve Their Absorption, Stability, Functionality and the Appearance of the Final Food Products
Mirian Pateiro, Belén Gómez, Paulo E. S. Munekata, et al.
Molecules (2021) Vol. 26, Iss. 6, pp. 1547-1547
Open Access | Times Cited: 322
Co-delivery of curcumin and piperine in zein-carrageenan core-shell nanoparticles: Formation, structure, stability and in vitro gastrointestinal digestion
Shuai Chen, Qike Li, David Julian McClements, et al.
Food Hydrocolloids (2019) Vol. 99, pp. 105334-105334
Closed Access | Times Cited: 250
Bioavailability of nutraceuticals: Role of the food matrix, processing conditions, the gastrointestinal tract, and nanodelivery systems
Cristian Dima, Elham Assadpour, Ştefan Dima, et al.
Comprehensive Reviews in Food Science and Food Safety (2020) Vol. 19, Iss. 3, pp. 954-994
Open Access | Times Cited: 224
Nanotechnology: Current applications and future scope in food
Monalisa Sahoo, Siddharth Vishwakarma, Chirasmita Panigrahi, et al.
Food Frontiers (2020) Vol. 2, Iss. 1, pp. 3-22
Closed Access | Times Cited: 209
Progresses in Food Packaging, Food Quality, and Safety—Controlled-Release Antioxidant and/or Antimicrobial Packaging
Cornelia Vasile, Mihaela Baican
Molecules (2021) Vol. 26, Iss. 5, pp. 1263-1263
Open Access | Times Cited: 171
The Current Situation of Pea Protein and Its Application in the Food Industry
Parvathy Shanthakumar, Joanna Klepacka, Aarti Bains, et al.
Molecules (2022) Vol. 27, Iss. 16, pp. 5354-5354
Open Access | Times Cited: 165
Potential of Nanomaterial Applications in Dietary Supplements and Foods for Special Medical Purposes
Josef Jampílek, Jiří Kos, Katarína Kráľová
Nanomaterials (2019) Vol. 9, Iss. 2, pp. 296-296
Open Access | Times Cited: 162
The science of plant-based foods: Approaches to create nutritious and sustainable plant-based cheese analogs
Lutz Großmann, David Julian McClements
Trends in Food Science & Technology (2021) Vol. 118, pp. 207-229
Closed Access | Times Cited: 140
A Review on Polymer and Lipid-Based Nanocarriers and Its Application to Nano-Pharmaceutical and Food-Based Systems
Hongyun Lu, Shengliang Zhang, J. Wang, et al.
Frontiers in Nutrition (2021) Vol. 8
Open Access | Times Cited: 139
Research progress on polysaccharide/protein hydrogels: Preparation method, functional property and application as delivery systems for bioactive ingredients
Kang Liu, Yingying Chen, Xue‐Qiang Zha, et al.
Food Research International (2021) Vol. 147, pp. 110542-110542
Closed Access | Times Cited: 117
Multifaceted role of phyto-derived polyphenols in nanodrug delivery systems
Zhejie Chen, Mohamed A. Farag, Zhangfeng Zhong, et al.
Advanced Drug Delivery Reviews (2021) Vol. 176, pp. 113870-113870
Closed Access | Times Cited: 107
Recent advances in nanoencapsulation of hydrophobic marine bioactives: Bioavailability, safety, and sensory attributes of nano-fortified functional foods
Seyed Fakhreddin Hosseini, Leila Ramezanzade, David Julian McClements
Trends in Food Science & Technology (2021) Vol. 109, pp. 322-339
Closed Access | Times Cited: 105
Current Understanding of Hydrogel for Drug Release and Tissue Engineering
Lanjie Lei, Yujing Bai, Xinyun Qin, et al.
Gels (2022) Vol. 8, Iss. 5, pp. 301-301
Open Access | Times Cited: 95
Application of nanotechnology in food: processing, preservation, packaging and safety assessment
Rahul Biswas, Mahabub Alam, Animesh Sarkar, et al.
Heliyon (2022) Vol. 8, Iss. 11, pp. e11795-e11795
Open Access | Times Cited: 86
Emerging plant proteins as nanocarriers of bioactive compounds
Milad Hadidi, Chen Tan, Elham Assadpour, et al.
Journal of Controlled Release (2023) Vol. 355, pp. 327-342
Closed Access | Times Cited: 56
Revolutionizing Cancer Treatment: The Promising Horizon of Zein Nanosystems
Subham Preetam, Deb Duhita Mondal, Nobendu Mukerjee, et al.
ACS Biomaterials Science & Engineering (2024) Vol. 10, Iss. 4, pp. 1946-1965
Open Access | Times Cited: 15
Microencapsulation of vitamins in food applications to prevent losses in processing and storage: A review
Shabana Praveen Dhakal, Jibin He
Food Research International (2020) Vol. 137, pp. 109326-109326
Open Access | Times Cited: 115
Nanoemulsions: Using emulsifiers from natural sources replacing synthetic ones—A review
Ilyes Dammak, Paulo José do Amaral Sobral, Adriano Aquino, et al.
Comprehensive Reviews in Food Science and Food Safety (2020) Vol. 19, Iss. 5, pp. 2721-2746
Closed Access | Times Cited: 114
Whey protein isolate conjugated with xylo-oligosaccharides via maillard reaction: Characterization, antioxidant capacity, and application for lycopene microencapsulation
Chengsheng Jia, Dandan Cao, Suping Ji, et al.
LWT (2019) Vol. 118, pp. 108837-108837
Closed Access | Times Cited: 113
Nanoencapsulation of cinnamic aldehyde using zein nanofibers by novel needle-less electrospinning: Production, characterization and their application to reduce nitrite in sausages
Mehri Karim, Milad Fathi, Sabihe Soleimanian‐Zad
Journal of Food Engineering (2020) Vol. 288, pp. 110140-110140
Closed Access | Times Cited: 106
Biomolecule-based pickering food emulsions: Intrinsic components of food matrix, recent trends and prospects
Anuj Niroula, Tanesh D. Gamot, Chien Wei Ooi, et al.
Food Hydrocolloids (2020) Vol. 112, pp. 106303-106303
Closed Access | Times Cited: 101
Food hydrocolloids: Application as functional ingredients to control lipid digestion and bioavailability
David Julian McClements
Food Hydrocolloids (2020) Vol. 111, pp. 106404-106404
Open Access | Times Cited: 96
Combination of copigmentation and encapsulation strategies for the synergistic stabilization of anthocyanins
Chen Tan, Younas Dadmohammadi, Michelle C. Lee, et al.
Comprehensive Reviews in Food Science and Food Safety (2021) Vol. 20, Iss. 4, pp. 3164-3191
Closed Access | Times Cited: 92
Electrospun balangu (Lallemantia royleana) hydrocolloid nanofiber mat as a fast-dissolving carrier for bergamot essential oil
Hassan Rezaeinia, Bahareh Emadzadeh, Behrouz Ghorani
Food Hydrocolloids (2019) Vol. 100, pp. 105312-105312
Closed Access | Times Cited: 90
Nanostructured food proteins as efficient systems for the encapsulation of bioactive compounds
Mehdi Mohammadian, Mostafa I. Waly, M R Fatahi Moghadam, et al.
Food Science and Human Wellness (2020) Vol. 9, Iss. 3, pp. 199-213
Open Access | Times Cited: 90
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