The joumal uses Crossref ited-by service counts times cited of published aricles. Citedby allows Crossref members to find out who is citing their conten. This is the Citing Article List of "“Pickering emulsions in food and nutraceutical technology: from delivering hydrophobic compounds to cutting-edge food applications”.
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No. |
Publication Date |
Citing Article |
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1 |
2025 |
Emrah Kirtil, Eda Yildiz. Recent advances and future frontiers in Pickering emulsions for food applications: Bridging science, industry, and nutrition, Food Research International. 2025; 214: 116622116622. https://doi.org/10.1016/j.foodres.2025.116622 |
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2 |
2025 |
Ivan Chóez-Guaranda, Yohanna Mosi-Roa, Manuel Chacón-Fuentes, Karla Garrido-Miranda, Mauricio Opazo-Navarrete, Jonathan Coronel-León, César Burgos-Díaz. Enhancing the oxidative stability of flaxseed oil using food-grade O/W Pickering emulsions stabilized by antioxidant-rich cocoa byproduct particles, Applied Food Research. 2025; 5: 101027101027. https://doi.org/10.1016/j.afres.2025.101027 |
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3 |
2025 |
Irem Kılınç, Pickering emulsion technology: An overview of stability and functionality in food processing, Food Nutrition Chemistry. 2025; 3: 354. https://doi.org/10.18686/fnc354 |
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4 |
2025 |
Aminu Abdullahi, Tarangini Korumilli, K. Jagajjanani Rao. Revolutionizing Food Packaging with Biobased Polymers, Active and Intelligent Materials for Enhanced Food Safety and Sustainability: Review, Food and Bioprocess Technology. 2025; https://doi.org/10.1007/s11947-025-03868-9 |
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5 |
2025 |
Sunday M. Ajayi, Samuel O. Olusanya, Sunday F. Abimbade, Oluwabamise L. Faboya, Emmanuel G. Olumayede, Cecilia O. Akintayo, Dosu Malomo. Pickering Emulsions: Physicochemical Properties and Recent applications in Engineering, Hybrid Advances. 2025; 100509100509. https://doi.org/10.1016/j.hybadv.2025.100509 |