Leaderboards/Microencapsulation and Drying Processes

Microencapsulation and Drying Processes

Last updated July 7, 2026

Rising Stars

New and hot

Rising Stars Researchers

1
Yueyue Meng
China Geological Survey
2
Nitamani Choudhury
Tezpur University
3
Remco Kornet
GGZ inGeest
4
Priscilla Magro Reque
Universidade Federal do Rio Grande do Sul
5
Kevser Kandemir
İstanbul Sabahattin Zaim Üniversitesi
6
Qais Ali Al‐Maqtari
Universiti Putra Malaysia
7
Srutee Rout
Indian Institute of Technology Kharagpur
8
Talita A. Comunian
Teagasc - The Irish Agriculture and Food Development Authority
9
A.R. Mukurumbira
Deakin University
10
Fotini Plati
Aristotle University of Thessaloniki

Rising Stars Papers

1
Modification of soy protein isolate and pea protein isolate by high voltage dielectric barrier discharge (DBD) atmospheric cold plasma: Comparative study on structural, rheological and techno-functional characteristics
Food Chemistry|2024
106 cit.
2
Effect of cold plasma for modulating macromolecules and bioactive composition of food: Unveiling mechanisms and synergies with other emerging techniques
Food Bioscience|2024
34 cit.
3
Optimization and characterization of physicochemical, morphological, structural, thermal, and rheological properties of microwave-assisted extracted pectin from Dillenia indica fruit
International Journal of Biological Macromolecules|2025
15 cit.
4
Antimicrobial activity of carbon dots against aquatic spoilage Bacteria synthesized from Banana Peel waste
Food Chemistry X|2025
13 cit.
5
Dielectric barrier discharge cold plasma-modified pea protein nanoparticles: enhancing functional and thermal properties for food and biopolymer applications
Sustainable Food Technology|2025
13 cit.
6
Comprehensive review of per- and polyfluoroalkyl substances in drinking water: Physiochemical properties, sources, health impacts, regulatory limits, and future perspectives
Results in Engineering|2025
12 cit.
7
Electrostatic spray drying: A new alternative for drying of complex coacervates
Food Research International|2024
10 cit.
8
Impact of cold-plasma on the nutritional, textural and structural properties of soy and pea protein isolate for the development of plant-based noodles
Journal of Food Science and Technology|2025
10 cit.
9
Valorization of Mango Peels Toward Sustainability and Circular Economy by Combining Pretreatment and Drying With Ultrasound Assisted Extraction: Mathematical Modeling, Functional Properties, and Identification of Mangiferin by <scp>HPLC</scp>
Journal of Food Process Engineering|2025
10 cit.
10
Recent trends in the modification of plant proteins by non-thermal techniques: impact on functional properties and their application in food systems
European Food Research and Technology|2025
9 cit.

Emerging Leaders

Gaining momentum

Emerging Leaders Researchers

1
Berta N. Estevinho
Universidade do Porto
2
Jiajia Rao
North Dakota State University
3
Liqiang Zou
Nanchang University
4
Charanjiv Singh Saini
Sant Longowal Institute of Engineering and Technology
5
Yanhong Bai
Zhengzhou University of Light Industry
6
Shuang Zhang
Northeast Agricultural University
7
Long Sheng
Xi'an Jiaotong University
8
Fei Teng
Northeast Agricultural University
9
Noel A. McCarthy
Teagasc - The Irish Agriculture and Food Development Authority
10
Eric Keven Silva
Universidade Estadual de Campinas (UNICAMP)

Emerging Leaders Papers

1
Structural, functional properties, and volatile profile of hemp protein isolate as affected by extraction method: Alkaline extraction–isoelectric precipitation vs salt extraction
Food Chemistry|2022
103 cit.
2
Effects of two fatty acids on soy protein isolate/sodium alginate edible films: Structures and properties
LWT|2022
86 cit.
3
Lanthanide bimetallic MOF-based fluorescent sensor for sensitive and visual detection of sulfamerazine and malachite
Food Chemistry|2023
81 cit.
4
A new insight into the influence of pH on the adsorption at oil-water interface and emulsion stability of egg yolk protein
International Journal of Biological Macromolecules|2023
70 cit.
5
Internal/external aqueous-phase gelation treatment of soybean lipophilic protein W/O/W emulsions: Improvement in microstructure, interfacial properties, physicochemical stability, and digestion characteristics
Food Hydrocolloids|2022
69 cit.
6
Comparison of soy protein isolate-(–)-epigallocatechin gallate complexes prepared by mixing, chemical polymerization, and ultrasound treatment
Ultrasonics Sonochemistry|2022
65 cit.
7
Competitive adsorption of binary negatively charged proteins in egg white during foam evolution: From bulk solution to air-water interface
Food Hydrocolloids|2023
63 cit.
8
Enhancement of foaming properties and storage stability of pasteurized liquid egg white through ultrasound modification
Food Hydrocolloids|2023
62 cit.
9
Reverse micelles extraction of hemp protein isolate: Impact of defatting process on protein structure, functionality, and aromatic profile
Food Hydrocolloids|2022
60 cit.
10
Pulsed electric field technology as a promising pre-treatment for enhancing orange agro-industrial waste biorefinery
RSC Advances|2024
60 cit.

Current Senior Leaders

Established & currently active

Current Senior Leaders Researchers

1
David Julian McClements
University of Massachusetts Amherst
2
Seid Mahdi Jafari
Ministry of Health and Medical Education
3
Bhesh Bhandari
The University of Queensland
4
Min Zhang
Tibet Autonomous Region People's Hospital
5
Míriam Dupas Hubinger
Universidade Estadual de Campinas (UNICAMP)
6
Harjinder Singh
Riddet Institute
7
Xiao Dong Chen
Soochow University
8
André Brodkorb
Teagasc - The Irish Agriculture and Food Development Authority
9
Yrjö H. Roos
Rutgers, The State University of New Jersey
10
Ulrich Kulozik
Technical University of Munich

Current Senior Leaders Papers

1
A standardised static<i>in vitro</i>digestion method suitable for food – an international consensus
Food & Function|2014
5.5k cit.
2
INFOGEST static in vitro simulation of gastrointestinal food digestion
Nature Protocols|2019
4.7k cit.
3
Nanoemulsions versus microemulsions: terminology, differences, and similarities
Soft Matter|2011
1.7k cit.
4
Lipid Oxidation in Oil‐in‐Water Emulsions: Impact of Molecular Environment on Chemical Reactions in Heterogeneous Food Systems
Journal of Food Science|2000
1.3k cit.
5
Functional Materials in Food Nanotechnology
Journal of Food Science|2006
1.1k cit.
6
Protein-stabilized emulsions
Current Opinion in Colloid & Interface Science|2004
1.1k cit.
7
Encapsulation Efficiency of Food Flavours and Oils during Spray Drying
Drying Technology|2008
1k cit.
8
Edible nanoemulsions: fabrication, properties, and functional performance
Soft Matter|2010
1k cit.
9
Recent advances in microencapsulation of probiotics for industrial applications and targeted delivery
Trends in Food Science & Technology|2007
980 cit.
10
Encapsulation efficiency and oxidative stability of flaxseed oil microencapsulated by spray drying using different combinations of wall materials
Journal of Food Engineering|2012
970 cit.

Reagents for Microencapsulation and Drying Processes

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