Encapsulation in the food industry: a review

Article Properties
Cite
F. Gibbs, Selim Kermasha, Inteaz Al, Bernard. “Encapsulation in the Food Industry: A Review”. International Journal of Food Sciences and Nutrition, vol. 50, no. 3, 1999, pp. 213-24, https://doi.org/10.1080/096374899101256.
F. Gibbs, Selim Kermasha, Inteaz Al, B. (1999). Encapsulation in the food industry: a review. International Journal of Food Sciences and Nutrition, 50(3), 213-224. https://doi.org/10.1080/096374899101256
F. Gibbs, Selim Kermasha, Inteaz Al B. Encapsulation in the food industry: a review. International Journal of Food Sciences and Nutrition. 1999;50(3):213-24.
Journal Categories
Agriculture
Agriculture
Agriculture (General)
Technology
Chemical technology
Food processing and manufacture
Technology
Home economics
Nutrition
Foods and food supply
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Citations Analysis
Category Category Repetition
Agriculture265
Agriculture: Agriculture (General)264
Technology: Chemical technology: Food processing and manufacture256
Technology: Home economics: Nutrition. Foods and food supply240
Science: Chemistry220
The first research to cite this article was titled Antioxidant activity of 2,6-dimethyl-3,5-dialkoxycarbonyl-1,4-dihydropyridines in metal-ion catalyzed lipid peroxidation and was published in 2001. The most recent citation comes from a 2025 study titled Antioxidant activity of 2,6-dimethyl-3,5-dialkoxycarbonyl-1,4-dihydropyridines in metal-ion catalyzed lipid peroxidation . This article reached its peak citation in 2019 , with 48 citations.It has been cited in 277 different journals, 16% of which are open access. Among related journals, the Trends in Food Science & Technology cited this research the most, with 19 citations. The chart below illustrates the annual citation trends for this article.
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