Open Access Helper

OpenAlex Citation Counts

OpenAlex Citations Logo

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:

Current trends in flavor encapsulation: A comprehensive review of emerging encapsulation techniques, flavour release, and mathematical modelling
Yashaswini Premjit, Shikha Pandhi, Arvind Kumar, et al.
Food Research International (2021) Vol. 151, pp. 110879-110879
Closed Access | Times Cited: 54

Showing 1-25 of 54 citing articles:

Application of functionalized chitosan in food: A review
Yu Chen, Yong Liu, Qingfeng Dong, et al.
International Journal of Biological Macromolecules (2023) Vol. 235, pp. 123716-123716
Closed Access | Times Cited: 104
Engineering Emulsion Gels as Functional Colloids Emphasizing Food Applications: A Review
Abdullah, Lang Liu, Hafiz Umer Javed, et al.
Frontiers in Nutrition (2022) Vol. 9
Open Access | Times Cited: 64
Research progress in the use of liquid-liquid extraction for food flavour analysis
Haijuan Jiang, Shaoxiang Yang, Hongyu Tian, et al.
Trends in Food Science & Technology (2023) Vol. 132, pp. 138-149
Closed Access | Times Cited: 45
Encapsulating biocontrol bacteria with starch as a safe and edible biopolymer to alleviate plant diseases: A review
Roohallah Saberi Riseh, Mohadeseh Hassanisaadi, Masoumeh Vatankhah, et al.
Carbohydrate Polymers (2022) Vol. 302, pp. 120384-120384
Closed Access | Times Cited: 44
Molecular dynamics simulation techniques and their application to aroma compounds/cyclodextrin inclusion complexes: A review
Xingran Kou, Dongdong Su, Fei Pan, et al.
Carbohydrate Polymers (2023) Vol. 324, pp. 121524-121524
Closed Access | Times Cited: 23
Application of the molecular dynamics simulation GROMACS in food science
Dongping Yu, Haiping Li, Yuzi Liu, et al.
Food Research International (2024) Vol. 190, pp. 114653-114653
Closed Access | Times Cited: 8
Electrospinning of legume proteins: Fundamentals, fiber production, characterization, and applications with a focus on soy proteins
Danial Dehnad, Behrouz Ghorani, Bahareh Emadzadeh, et al.
Food Hydrocolloids (2024) Vol. 151, pp. 109795-109795
Closed Access | Times Cited: 7
Physicochemical and Sensory Evaluation of Gummy Candies Fortified with Microcapsules of Guinea Pig (Cavia porcellus) Blood Erythrocytes and Tumbo (Passiflora tarminiana) Juice
Carlos A. Ligarda-Samanez, Eliana Villano-Limache, Williams Pichihua-Oscco, et al.
Applied Sciences (2025) Vol. 15, Iss. 2, pp. 917-917
Open Access
Application of Encapsulation Strategies for Probiotics: From Individual Loading to Co-Encapsulation
Sofia Agriopoulou, Maria Tarapoulouzi, Theodoros Varzakas, et al.
Microorganisms (2023) Vol. 11, Iss. 12, pp. 2896-2896
Open Access | Times Cited: 19
Flavour encapsulation: A comparative analysis of relevant techniques, physiochemical characterisation, stability, and food applications
Marcia English, Ogadimma D. Okagu, Kristen R. Stephens, et al.
Frontiers in Nutrition (2023) Vol. 10
Open Access | Times Cited: 14
Effects of improver on the quality of frozen Chinese sweet rice wine dough: Water status, protein structure and flavor properties
Wenjie Ma, Jialuo Shan, Mengyao Wang, et al.
Food Chemistry (2024) Vol. 445, pp. 138713-138713
Closed Access | Times Cited: 5
Chitosan mitigates the beany flavor and improves the functional properties of soy protein isolate via the electrostatic interaction
Jing Li, Qian Shen, Amgad Albahi, et al.
Food Hydrocolloids (2024) Vol. 155, pp. 110164-110164
Closed Access | Times Cited: 5
Bioactive compound encapsulation: Characteristics, applications in food systems, and implications for human health
Alieh Rezagholizade-shirvan, Mahya Soltani, Samira Shokri, et al.
Food Chemistry X (2024) Vol. 24, pp. 101953-101953
Open Access | Times Cited: 5
Encapsulation of 4-terpineol with β-cyclodextrin: Inclusion mechanism, characterization and relative humidity-triggered release
Chuanxiang Cheng, Yujie Lei, Tiantian Min, et al.
Food Chemistry (2024) Vol. 447, pp. 138926-138926
Closed Access | Times Cited: 4
Selective adsorption of volatile compounds of oyster peptides by V-type starch for effective deodorization
Yaolin Dai, Zhongyang Ren, Ping Li, et al.
Food Hydrocolloids (2023) Vol. 147, pp. 109295-109295
Closed Access | Times Cited: 12
Spray drying encapsulation of essential oils: Insights on various factors affecting the physicochemical properties of the microcapsules
Shirish K. Phanse, Sudeshna Chandra
Flavour and Fragrance Journal (2024) Vol. 39, Iss. 2, pp. 93-115
Closed Access | Times Cited: 3
Mechanisms of slow-release antibacterial properties in chitosan‑titanium dioxide stabilized perilla essential oil Pickering emulsions: Focusing on oil-water interfacial behaviors
Hengheng Wang, Geoffrey I. N. Waterhouse, Huan Xiang, et al.
Carbohydrate Polymers (2024) Vol. 346, pp. 122613-122613
Closed Access | Times Cited: 3
A decade of developing applications exploiting the properties of polyelectrolyte multilayer capsules
Jie Li, Bogdan V. Parakhonskiy, André G. Skirtach
Chemical Communications (2022) Vol. 59, Iss. 7, pp. 807-835
Open Access | Times Cited: 19
Adsorption and controlled release performances of flavor compounds by rice bran insoluble dietary fiber improved through steam explosion method
Hongcheng Liu, Dilinuer Ainiwan, Yingxu Liu, et al.
Current Research in Food Science (2023) Vol. 7, pp. 100550-100550
Open Access | Times Cited: 10
Advances in Designing Essential Oil Nanoformulations: An Integrative Approach to Mathematical Modeling with Potential Application in Food Preservation
Monisha Soni, Arati Yadav, Akash Maurya, et al.
Foods (2023) Vol. 12, Iss. 21, pp. 4017-4017
Open Access | Times Cited: 9
Application of encapsulated flavors in food products; opportunities and challenges
Somayeh Ghandehari-Alavijeh, Aslı Can Karaça, Safoura Akbari‐Alavijeh, et al.
Food Chemistry (2023) Vol. 436, pp. 137743-137743
Closed Access | Times Cited: 8
Multilayer microparticles for programmed sequential release of phenolic compounds from Eugenia stipitata: Stability and bioavailability
Williara Queiroz de Oliveira, Iramaia Angélica Neri Numa, Izabela Dutra Alvim, et al.
Food Chemistry (2024) Vol. 443, pp. 138579-138579
Closed Access | Times Cited: 2
Fat Reduction: Product Challenges, Approaches, and Application of Flavors
Shuai Chen, Dingkui Qin, Zhiyun Zhang
Springer eBooks (2024), pp. 163-196
Closed Access | Times Cited: 2
Enhancing the Retention and Oxidative Stability of Volatile Flavors: A Novel Approach Utilizing O/W Pickering Emulsions Based on Agri-Food Byproducts and Spray-Drying
César Burgos‐Díaz, Fernando Leal-Calderón, Yohanna Mosi-Roa, et al.
Foods (2024) Vol. 13, Iss. 9, pp. 1326-1326
Open Access | Times Cited: 2
pH-responsive chitosan hollow microspheres pro-flavor based on interfacial Schiff-base bonding for controlled release of cinnamaldehyde
Wenjing Yu, Hui You, Xia Li, et al.
Food Hydrocolloids (2024) Vol. 156, pp. 110260-110260
Closed Access | Times Cited: 2
Page 1 - Next Page

Scroll to top