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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:

Encapsulation of different spice essential oils in quinoa protein isolate-gum Arabic coacervates for improved stability
Kai Chen, Min Zhang, Arun S. Mujumdar, et al.
Carbohydrate Polymers (2022) Vol. 300, pp. 120250-120250
Closed Access | Times Cited: 26

Showing 1-25 of 26 citing articles:

Spray-and freeze-drying of microcapsules prepared by complex coacervation method: A review
Bertrand Muhoza, Yuyang Huang, Angelo Uriho, et al.
Food Hydrocolloids (2023) Vol. 140, pp. 108650-108650
Closed Access | Times Cited: 54
3D printed cinnamon essential oil/banana peel carbon dots loaded corn starch/gelatin bilayer film with enhanced functionality for food packaging application
Kai Chen, Min Zhang, Bhesh Bhandari, et al.
Food Chemistry (2024) Vol. 448, pp. 139176-139176
Closed Access | Times Cited: 18
Impact of cooking methods on the quality, sensory and flavor compounds of Sichuan pepper oleoresin
Jiong Zhang, Min Zhang, Kai Chen, et al.
Food Chemistry (2023) Vol. 427, pp. 136639-136639
Closed Access | Times Cited: 22
Rice proteins – Gum arabic coacervates: Effect of pH and polysaccharide concentration in oil-in-water emulsion stability
Daniela E. Igartúa, María Celeste Dichano, Maxwell N Morales Huanca, et al.
Food Research International (2024) Vol. 188, pp. 114399-114399
Closed Access | Times Cited: 9
Investigation of the formation mechanism of the pepper starch-piperine complex
Kangyun Zhao, Siwei Zhang, Chunhong Piao, et al.
International Journal of Biological Macromolecules (2024) Vol. 268, pp. 131777-131777
Closed Access | Times Cited: 7
Co-encapsulation of probiotics with acylglycerols in gelatin-gum arabic complex coacervates: Stability evaluation under adverse conditions
Ying Chen, Weifei Wang, Weiqian Zhang, et al.
International Journal of Biological Macromolecules (2023) Vol. 242, pp. 124913-124913
Closed Access | Times Cited: 20
Basic sensory properties of essential oils from aromatic plants and their applications: a critical review
Jiong Zhang, Min Zhang, Bhesh Bhandari, et al.
Critical Reviews in Food Science and Nutrition (2023) Vol. 64, Iss. 20, pp. 6990-7003
Closed Access | Times Cited: 18
Modifying quinoa protein for enhanced functional properties and digestibility: A review
Hao Cui, Siqi Li, Debashree Roy, et al.
Current Research in Food Science (2023) Vol. 7, pp. 100604-100604
Open Access | Times Cited: 18
Fabrication and characterization of dihydroquercetin microcapsules stabilized by quinoa protein–sodium alginate coacervates
Lijun Han, Xin Wang, Jiayi Sun, et al.
Journal of Food Measurement & Characterization (2025)
Closed Access
Innovative encapsulation of Dysphania ambrosioides essential oil and α-terpinene with gum arabic and inulin: Enhancing antibacterial activity, stability, and bioavailability
Amal Dagni, Soukayna Jarjini, Souraya Sakoui, et al.
International Journal of Biological Macromolecules (2025), pp. 140643-140643
Closed Access
Flavor controlled release behavior from novel high internal phase Pickering emulsion gels stabilized by zein-chitin nanocrystals complex coacervates: the models on phase equilibria and mass transfer
Lei Lei, Changkangle Xu, Caihong Zhu, et al.
Food Hydrocolloids (2025), pp. 111274-111274
Closed Access
Rational Desalting Strategy Enables Controllable Fabrication of Oil-loaded Polysaccharide Coacervate Particles
Mingwei Wang, Zilong Zhong, Qinyu Zhang, et al.
Food Hydrocolloids (2025), pp. 111271-111271
Closed Access
Effects and mechanisms of microencapsulation on the regulation in typical activities and flavor stability of Sichuan pepper oleoresin used for food processing and storage
Jiong Zhang, Min Zhang, Bhesh Bhandari, et al.
Food Chemistry (2025), pp. 143883-143883
Closed Access
Exploration of optimal preparation strategy of Chenpi (pericarps of Citrus reticulata Blanco) flavouring essence with great application potential in sugar and salt-reduced foods
Hanliang Li, Lianzhu Lin, Yunzi Feng, et al.
Food Research International (2023) Vol. 175, pp. 113669-113669
Closed Access | Times Cited: 12
Encapsulation of hydrophobic active ingredients in plant proteins: modulation of interfacial properties and encapsulation efficiency
Janaina Gonçalves Fernandes, Ramila Cristiane Rodrigues, Laura C. J. Pereira, et al.
Current Opinion in Food Science (2024) Vol. 57, pp. 101170-101170
Closed Access | Times Cited: 4
Preparation and characterization of vitamin E microcapsules stabilized by Zein with different polysaccharides
Yunqin Qi, Zhi‐Hui Zhang, Yukai Wang, et al.
International Journal of Biological Macromolecules (2024) Vol. 268, pp. 131975-131975
Closed Access | Times Cited: 3
Efficacy of almond gum for coacervation with whey protein isolate- optimization, functionality and characterization: A comparison with high-methoxyl pectin
Kshitij Ladda, Jagruti Navale, Seyed Mohammad Taghi Gharibzahedi, et al.
International Journal of Biological Macromolecules (2024) Vol. 274, pp. 133292-133292
Closed Access | Times Cited: 3
Characterization of caseinate-pectin complex coacervates as a carrier for delivery and controlled-release of saffron extract
Faezeh Ardestani, Ali Haghighi Asl, Ali Rafe
Chemical and Biological Technologies in Agriculture (2024) Vol. 11, Iss. 1
Open Access | Times Cited: 3
Development of quinoa (Chenopodium quinoa Willd) protein isolate-gum Arabic conjugates via ultrasound-assisted wet heating for spice essential oils emulsification: Effects on water solubility, bioactivity, and sensory stimulation
Kai Chen, Min Zhang, Dayuan Wang, et al.
Food Chemistry (2023) Vol. 431, pp. 137001-137001
Closed Access | Times Cited: 8
Encapsulation of Boswellia essential oil by quinoa protein concentrate-cress seed gum complex coacervates: Enrichment of white cheese
Gelareh Sargolzaee, Esmaeil Ataye Salehi, Elham Mahdian, et al.
LWT (2024) Vol. 212, pp. 116960-116960
Open Access | Times Cited: 2
Exploiting pseudocereals as novel high protein grains
Julio Vidaurre‐Ruiz, Denisse Bender, Regine Schönlechner
Journal of Cereal Science (2023) Vol. 114, pp. 103795-103795
Open Access | Times Cited: 7
High voltage electrostatic field and composite coating impact on the quality of Sichuan pepper
Dongbei Shen, Min Zhang, Arun S. Mujumdar, et al.
Innovative Food Science & Emerging Technologies (2024) Vol. 94, pp. 103680-103680
Closed Access | Times Cited: 2
Encapsulation technologies for the delivery of spice extractives: An overview
Meera Mohan, E. Jayashree, Alfiya PV, et al.
International Journal of Advanced Biochemistry Research (2024) Vol. 8, Iss. 3, pp. 39-51
Open Access | Times Cited: 1
Encapsulation of probiotics and bioactives
Asutosh Mohapatra, Mohammed A. Bareen, Jatindra K. Sahu
Elsevier eBooks (2024), pp. 245-271
Closed Access | Times Cited: 1
The control effect and mechanism of antioxidants on the flavor deterioration of Sichuan pepper essential oil during thermal processing
Kai Chen, Min Zhang, Arun S. Mujumdar, et al.
Food Bioscience (2024) Vol. 60, pp. 104452-104452
Closed Access | Times Cited: 1
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