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:
Micronization in food processing: A comprehensive review of mechanistic approach, physicochemical, functional properties and self-stability of micronized food materials
Atul Dhiman, Pramod K. Prabhakar
Journal of Food Engineering (2020) Vol. 292, pp. 110248-110248
Closed Access | Times Cited: 85
Atul Dhiman, Pramod K. Prabhakar
Journal of Food Engineering (2020) Vol. 292, pp. 110248-110248
Closed Access | Times Cited: 85
Showing 1-25 of 85 citing articles:
Overview of nanoparticulate strategies for solubility enhancement of poorly soluble drugs
Kifayat Ullah Khan, Muhammad Usman Minhas, Syed Faisal Badshah, et al.
Life Sciences (2022) Vol. 291, pp. 120301-120301
Closed Access | Times Cited: 146
Kifayat Ullah Khan, Muhammad Usman Minhas, Syed Faisal Badshah, et al.
Life Sciences (2022) Vol. 291, pp. 120301-120301
Closed Access | Times Cited: 146
From Fish Waste to Value: An Overview of the Sustainable Recovery of Omega-3 for Food Supplements
Vincenzo Gabriele Alfio, Cosimo Manzo, Raffaella Micillo
Molecules (2021) Vol. 26, Iss. 4, pp. 1002-1002
Open Access | Times Cited: 108
Vincenzo Gabriele Alfio, Cosimo Manzo, Raffaella Micillo
Molecules (2021) Vol. 26, Iss. 4, pp. 1002-1002
Open Access | Times Cited: 108
Nonthermal physical modification of starch: An overview of recent research into structure and property alterations
Zhuoting Wu, Dongling Qiao, Siming Zhao, et al.
International Journal of Biological Macromolecules (2022) Vol. 203, pp. 153-175
Open Access | Times Cited: 67
Zhuoting Wu, Dongling Qiao, Siming Zhao, et al.
International Journal of Biological Macromolecules (2022) Vol. 203, pp. 153-175
Open Access | Times Cited: 67
Ultrasonication of mayonnaise formulated with xanthan and guar gums: Rheological modeling, effects on optical properties and emulsion stability
Yogesh Kumar, S. K. Roy, Ariha Devra, et al.
LWT (2021) Vol. 149, pp. 111632-111632
Closed Access | Times Cited: 65
Yogesh Kumar, S. K. Roy, Ariha Devra, et al.
LWT (2021) Vol. 149, pp. 111632-111632
Closed Access | Times Cited: 65
Comparisons of the micronization, steam explosion, and gamma irradiation treatment on chemical composition, structure, physicochemical properties, and in vitro digestibility of dietary fiber from soybean hulls
Li Zhu, Bing Yu, Hong Chen, et al.
Food Chemistry (2021) Vol. 366, pp. 130618-130618
Open Access | Times Cited: 62
Li Zhu, Bing Yu, Hong Chen, et al.
Food Chemistry (2021) Vol. 366, pp. 130618-130618
Open Access | Times Cited: 62
Fabrication, physicochemical properties and structural characteristics of nanoparticles from carrot pomace and its insoluble dietary fiber
Zahra Rezvani, Sayed Amir Hossein Goli
Food Hydrocolloids (2023) Vol. 145, pp. 109131-109131
Closed Access | Times Cited: 22
Zahra Rezvani, Sayed Amir Hossein Goli
Food Hydrocolloids (2023) Vol. 145, pp. 109131-109131
Closed Access | Times Cited: 22
A review on current scenario and key challenges of plant-based functional beverages
Neha Sharma, Nushrat Yeasmen, Laurette Dubé, et al.
Food Bioscience (2024) Vol. 60, pp. 104320-104320
Open Access | Times Cited: 14
Neha Sharma, Nushrat Yeasmen, Laurette Dubé, et al.
Food Bioscience (2024) Vol. 60, pp. 104320-104320
Open Access | Times Cited: 14
Modern techniques efficacy on tofu processing: A review
Fatma Ali, Kangming Tian, Zhengxiang Wang
Trends in Food Science & Technology (2021) Vol. 116, pp. 766-785
Closed Access | Times Cited: 50
Fatma Ali, Kangming Tian, Zhengxiang Wang
Trends in Food Science & Technology (2021) Vol. 116, pp. 766-785
Closed Access | Times Cited: 50
High-pressure fluid technologies: Recent approaches to the production of natural pigments for food and pharmaceutical applications
Acácio Antônio Ferreira Zielinski, Andrea del Pilar Sánchez‐Camargo, Laís Benvenutti, et al.
Trends in Food Science & Technology (2021) Vol. 118, pp. 850-869
Closed Access | Times Cited: 41
Acácio Antônio Ferreira Zielinski, Andrea del Pilar Sánchez‐Camargo, Laís Benvenutti, et al.
Trends in Food Science & Technology (2021) Vol. 118, pp. 850-869
Closed Access | Times Cited: 41
Rye Flour and Rye Bran: New Perspectives for Use
Dariusz Dziki
Processes (2022) Vol. 10, Iss. 2, pp. 293-293
Open Access | Times Cited: 28
Dariusz Dziki
Processes (2022) Vol. 10, Iss. 2, pp. 293-293
Open Access | Times Cited: 28
New insights into tailoring physicochemical and techno-functional properties of plant proteins using conventional and emerging technologies
Atul Dhiman, Kavita Thakur, Vijaya Parmar, et al.
Journal of Food Measurement & Characterization (2023) Vol. 17, Iss. 4, pp. 3845-3873
Closed Access | Times Cited: 19
Atul Dhiman, Kavita Thakur, Vijaya Parmar, et al.
Journal of Food Measurement & Characterization (2023) Vol. 17, Iss. 4, pp. 3845-3873
Closed Access | Times Cited: 19
Development of Phytochemical Delivery Systems by Nano-Suspension and Nano-Emulsion Techniques
Guendalina Zuccari, Silvana Alfei
International Journal of Molecular Sciences (2023) Vol. 24, Iss. 12, pp. 9824-9824
Open Access | Times Cited: 17
Guendalina Zuccari, Silvana Alfei
International Journal of Molecular Sciences (2023) Vol. 24, Iss. 12, pp. 9824-9824
Open Access | Times Cited: 17
Ultramicronized N-palmitoylethanolamine associated with analgesics: Effects against persistent pain
Stefania Nobili, Laura Micheli, Elena Lucarini, et al.
Pharmacology & Therapeutics (2024) Vol. 258, pp. 108649-108649
Open Access | Times Cited: 5
Stefania Nobili, Laura Micheli, Elena Lucarini, et al.
Pharmacology & Therapeutics (2024) Vol. 258, pp. 108649-108649
Open Access | Times Cited: 5
Effect of dynamic high-pressure treatments on the multi-level structure of starch macromolecule and their techno-functional properties: A review
Sahil Sahil, Mitali Madhumita, Pramod K. Prabhakar
International Journal of Biological Macromolecules (2024) Vol. 268, pp. 131830-131830
Closed Access | Times Cited: 5
Sahil Sahil, Mitali Madhumita, Pramod K. Prabhakar
International Journal of Biological Macromolecules (2024) Vol. 268, pp. 131830-131830
Closed Access | Times Cited: 5
The Role of Dietary Antioxidants, Food Supplements and Functional Foods for Energy Enhancement in Healthcare Professionals
Theodora Kalogerakou, Μαρία Αντωνιάδου
Antioxidants (2024) Vol. 13, Iss. 12, pp. 1508-1508
Open Access | Times Cited: 5
Theodora Kalogerakou, Μαρία Αντωνιάδου
Antioxidants (2024) Vol. 13, Iss. 12, pp. 1508-1508
Open Access | Times Cited: 5
Utilization of Bio-based Materials from the Food Industry for Food Application
Hong Minh Xuan Nguyen, Tuyen C. Kha
Environmental science and engineering (2025), pp. 183-205
Closed Access
Hong Minh Xuan Nguyen, Tuyen C. Kha
Environmental science and engineering (2025), pp. 183-205
Closed Access
Ahiflower seed and its press cake as sources of nutrients for laying hens and omega-3 fatty acids in their eggs
Roseline O Ogory, Greg Cumberford, Deborah Adewole
Poultry Science (2025) Vol. 104, Iss. 4, pp. 104936-104936
Open Access
Roseline O Ogory, Greg Cumberford, Deborah Adewole
Poultry Science (2025) Vol. 104, Iss. 4, pp. 104936-104936
Open Access
Review: Insects as a novel feed ingredient: processing technologies, quality and safety considerations
G Rossi, Marios Psarianos, Shikha Ojha, et al.
animal (2025), pp. 101495-101495
Open Access
G Rossi, Marios Psarianos, Shikha Ojha, et al.
animal (2025), pp. 101495-101495
Open Access
Bioactive potential enhancement of Ginger (Zingiber officinale) through ball-mill assisted micronization
S. Shiva, Pradeep Anjana, M.V. Navami, et al.
Food Chemistry Advances (2025) Vol. 7, pp. 100970-100970
Closed Access
S. Shiva, Pradeep Anjana, M.V. Navami, et al.
Food Chemistry Advances (2025) Vol. 7, pp. 100970-100970
Closed Access
Recent advances on applying for freezing and pulverizing technology using liquid nitrogen in animal-derived products
Xinran Zhang, Jiwang Chen, Bochao Huang, et al.
Food Science of Animal Products (2025) Vol. 3, Iss. 2, pp. 9240111-9240111
Closed Access
Xinran Zhang, Jiwang Chen, Bochao Huang, et al.
Food Science of Animal Products (2025) Vol. 3, Iss. 2, pp. 9240111-9240111
Closed Access
Comprehensive review on potential applications of microfluidization in food processing
Anit Kumar, Atul Dhiman, Rajat Suhag, et al.
Food Science and Biotechnology (2021) Vol. 31, Iss. 1, pp. 17-36
Open Access | Times Cited: 30
Anit Kumar, Atul Dhiman, Rajat Suhag, et al.
Food Science and Biotechnology (2021) Vol. 31, Iss. 1, pp. 17-36
Open Access | Times Cited: 30
Comparison of Electrostatic Spray Drying, Spray Drying, and Freeze Drying for Lacticaseibacillus rhamnosus GG Dehydration
Preethi Jayaprakash, Claire Gaïani, Jean-Maxime Edorh, et al.
Foods (2023) Vol. 12, Iss. 16, pp. 3117-3117
Open Access | Times Cited: 12
Preethi Jayaprakash, Claire Gaïani, Jean-Maxime Edorh, et al.
Foods (2023) Vol. 12, Iss. 16, pp. 3117-3117
Open Access | Times Cited: 12
Effects of different crushing methods on the properties and flavor of selenium-enriched sweet potato leaves
Qi Gao, Jianan Chen, Yu-lu Tian, et al.
Food Chemistry X (2025) Vol. 26, pp. 102266-102266
Open Access
Qi Gao, Jianan Chen, Yu-lu Tian, et al.
Food Chemistry X (2025) Vol. 26, pp. 102266-102266
Open Access
ULTRASES İLE MODİFİYE EDİLEN AQUAFABA PROTEİN KONSANTRATININ VEGAN MAYONEZ ÜRETİMİNDE KULLANIMI
Yaren Didem Esendemir, Semanur Yıldız, Hatice Sıçramaz
GIDA / THE JOURNAL OF FOOD (2025) Vol. 50, Iss. 2, pp. 147-164
Open Access
Yaren Didem Esendemir, Semanur Yıldız, Hatice Sıçramaz
GIDA / THE JOURNAL OF FOOD (2025) Vol. 50, Iss. 2, pp. 147-164
Open Access
Structural and Functional Enhancement of Guar Meal Protein Concentrate Using High-Pressure Microfluidization
Helena Jojo, Geetarani Loushigam, Mudit Bajaj, et al.
ACS Food Science & Technology (2025)
Closed Access
Helena Jojo, Geetarani Loushigam, Mudit Bajaj, et al.
ACS Food Science & Technology (2025)
Closed Access
