Sara Esteghlal

848 total citations
18 papers, 685 citations indexed

About

Sara Esteghlal is a scholar working on Food Science, Biomaterials and Nutrition and Dietetics. According to data from OpenAlex, Sara Esteghlal has authored 18 papers receiving a total of 685 indexed citations (citations by other indexed papers that have themselves been cited), including 12 papers in Food Science, 7 papers in Biomaterials and 3 papers in Nutrition and Dietetics. Recurrent topics in Sara Esteghlal's work include Proteins in Food Systems (9 papers), Nanocomposite Films for Food Packaging (6 papers) and Microencapsulation and Drying Processes (5 papers). Sara Esteghlal is often cited by papers focused on Proteins in Food Systems (9 papers), Nanocomposite Films for Food Packaging (6 papers) and Microencapsulation and Drying Processes (5 papers). Sara Esteghlal collaborates with scholars based in Iran, United States and Brazil. Sara Esteghlal's co-authors include Seyed Mohammad Hashem Hosseini, Mehrdad Niakousari, Hadi Hashemi Gahruie, Abdo‐Reza Nekoei, Mohammad‐Taghi Golmakani, Mohammad Hadi Eskandari, Mohsen Tatar, Fakhraddin Naghibalhossaini, Marjan Majdinasab and Shahin Roohinejad and has published in prestigious journals such as Food Hydrocolloids, International Journal of Biological Macromolecules and LWT.

In The Last Decade

Sara Esteghlal

17 papers receiving 678 citations

Peers — A (Enhanced Table)

Peers by citation overlap · career bar shows stage (early→late) cites · hero ref

Name h Career Trend Papers Cites
Sara Esteghlal Iran 12 417 194 114 105 101 18 685
Aiman Karim China 14 330 0.8× 119 0.6× 91 0.8× 125 1.2× 61 0.6× 20 669
Xinyu Guo China 10 428 1.0× 205 1.1× 163 1.4× 106 1.0× 188 1.9× 26 806
Esmaeil Ziaee Iran 9 418 1.0× 213 1.1× 117 1.0× 83 0.8× 70 0.7× 11 588
Maryam Mizani Iran 13 246 0.6× 207 1.1× 111 1.0× 107 1.0× 55 0.5× 44 596
Ahmed M. Rayan Egypt 17 418 1.0× 154 0.8× 177 1.6× 132 1.3× 78 0.8× 56 792
Seyed Mahdi Ojagh Iran 12 361 0.9× 136 0.7× 93 0.8× 100 1.0× 143 1.4× 22 614
Loleny Tavares Brazil 15 524 1.3× 262 1.4× 161 1.4× 88 0.8× 55 0.5× 27 887
Ehsan Moghaddas Kia Iran 19 513 1.2× 358 1.8× 132 1.2× 114 1.1× 142 1.4× 34 906
Mohamed A. Abdel-Samie Egypt 17 376 0.9× 286 1.5× 178 1.6× 173 1.6× 80 0.8× 32 873
Meihong Cai China 15 260 0.6× 129 0.7× 143 1.3× 163 1.6× 70 0.7× 45 673

Countries citing papers authored by Sara Esteghlal

Since Specialization
Citations

This map shows the geographic impact of Sara Esteghlal's research. It shows the number of citations coming from papers published by authors working in each country. You can also color the map by specialization and compare the number of citations received by Sara Esteghlal with the expected number of citations based on a country's size and research output (numbers larger than one mean the country cites Sara Esteghlal more than expected).

Fields of papers citing papers by Sara Esteghlal

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

This network shows the impact of papers produced by Sara Esteghlal. Nodes represent research fields, and links connect fields that are likely to share authors. Colored nodes show fields that tend to cite the papers produced by Sara Esteghlal. The network helps show where Sara Esteghlal may publish in the future.

Co-authorship network of co-authors of Sara Esteghlal

This figure shows the co-authorship network connecting the top 25 collaborators of Sara Esteghlal. A scholar is included among the top collaborators of Sara Esteghlal based on the total number of citations received by their joint publications. Widths of edges represent the number of papers authors have co-authored together. Node borders signify the number of papers an author published with Sara Esteghlal. Sara Esteghlal is excluded from the visualization to improve readability, since they are connected to all nodes in the network.

All Works

18 of 18 papers shown
1.
Khalesi, Mohammadreza, et al.. (2025). Emulsification Properties of Plant and Milk Protein Concentrate Blends. Foods. 14(19). 3406–3406. 1 indexed citations
2.
Esteghlal, Sara, Masoud Riazi, Abdo‐Reza Nekoei, Mehrdad Niakousari, & Seyed Mohammad Hashem Hosseini. (2024). Mechanisms behind the changes in zein colloidal composite nanoparticles under different mass ratios and pH conditions. LWT. 214. 117106–117106.
3.
Ghiasi, Fatemeh, Hadi Hashemi Gahruie, Sara Esteghlal, & Seyed Mohammad Hashem Hosseini. (2024). An Updated Comprehensive Overview of Different Food Applications of W1/O/W2 and O1/W/O2 Double Emulsions. Foods. 13(3). 485–485. 14 indexed citations
4.
Esteghlal, Sara, Seyed Hashem Samadi, Seyed Mohammad Hashem Hosseini, & Ali Akbar Moosavi‐Movahedi. (2023). Identification of machine learning neural-network techniques for prediction of interfacial tension reduction by zein based colloidal particles. Materials Today Communications. 36. 106546–106546. 2 indexed citations
5.
Eskandari, Mohammad Hadi, Gholam Hossein Yousefi, Mahmoud Aminlari, et al.. (2022). Interaction Between Soy Protein Isolate (SPI) and Water-Soluble Persian Gum to Form Stable Colloidal Complexes. Journal of Polymers and the Environment. 31(1). 81–89. 4 indexed citations
6.
Esteghlal, Sara & Seyed Mohammad Hashem Hosseini. (2022). Fabrication of Zein/Persian Gum Particles Under the Effect of pH and Protein:Gum Ratio and Investigating Their Physico-chemical Properties. Journal of Polymers and the Environment. 31(5). 2204–2215. 11 indexed citations
7.
Sadeghi, Fatemeh, et al.. (2022). Effects of active coatings based on soluble portion of zedo gum on physicochemical, microbial, and antioxidant enzymes characteristics of white shrimp. Journal of Food Measurement & Characterization. 17(2). 1535–1547. 4 indexed citations
8.
Gahruie, Hadi Hashemi, et al.. (2020). Oxidative stability of linseed oil nano-emulsions filled in calcium alginate hydrogels. LWT. 127. 109392–109392. 27 indexed citations
9.
Khomeiri, Morteza, et al.. (2019). Development of casein‐based nanoencapsulation systems for delivery of epigallocatechin gallate and folic acid. Food Science & Nutrition. 7(2). 519–527. 46 indexed citations
10.
Eskandari, Mohammad Hadi, et al.. (2019). Incorporation of pomegranate rind powder extract and pomegranate juice into frozen burgers: oxidative stability, sensorial and microbiological characteristics. Journal of Food Science and Technology. 56(3). 1174–1183. 34 indexed citations
11.
Esteghlal, Sara, Hadi Hashemi Gahruie, Mehrdad Niakousari, et al.. (2019). Bridging the Knowledge Gap for the Impact of Non-Thermal Processing on Proteins and Amino Acids. Foods. 8(7). 262–262. 47 indexed citations
12.
Safari, Javad, Sara Esteghlal, Malihe Keramat, & Mohammadreza Khalesi. (2018). Fabrication of Chitosan/Pectin/PVA Nanofibers Using Electrospinning Technique. Nanoscience & Nanotechnology-Asia. 10(2). 134–141. 10 indexed citations
13.
Esteghlal, Sara, Mehrdad Niakousari, & Seyed Mohammad Hashem Hosseini. (2018). Physical and mechanical properties of gelatin-CMC composite films under the influence of electrostatic interactions. International Journal of Biological Macromolecules. 114. 1–9. 93 indexed citations
14.
Keramat, Malihe, Sara Esteghlal, Javad Safari, Mohammad‐Taghi Golmakani, & Mohammadreza Khalesi. (2018). Fabrication of Electrospun Persian Gum/Poly (Vinyl Alcohol) and Whey Protein Isolate/Poly (Vinyl Alcohol) Nanofibers Incorporated with Oliveria decumbens Vent. Essential Oil. Nanoscience & Nanotechnology-Asia. 9(3). 371–380. 11 indexed citations
15.
Hosseini, Seyed Mohammad Hashem, Mohammad Hadi Eskandari, Sara Esteghlal, et al.. (2018). Nanoencapsulation of quercetin and curcumin in casein-based delivery systems. Food Hydrocolloids. 87. 394–403. 157 indexed citations
16.
Hashemi, Seyed Mohammad Bagher, Nooshin Nikmaram, Sara Esteghlal, et al.. (2017). Efficiency of Ohmic assisted hydrodistillation for the extraction of essential oil from oregano (Origanum vulgare subsp. viride) spices. Innovative Food Science & Emerging Technologies. 41. 172–178. 86 indexed citations
17.
Hosseini, Seyed Mohammad Hashem, et al.. (2017). Shelf-life extension of refrigerated rainbow trout fillets using total Farsi gum-based coatings containing clove and thyme essential oils emulsions. Food Hydrocolloids. 77. 677–688. 102 indexed citations
18.
Esteghlal, Sara, Mehrdad Niakosari, Seyed Mohammad Hashem Hosseini, Gholamreza Mesbahi, & Gholam Hossein Yousefi. (2016). Gelatin-hydroxypropyl methylcellulose water-in-water emulsions as a new bio-based packaging material. International Journal of Biological Macromolecules. 86. 242–249. 36 indexed citations

Rankless uses publication and citation data sourced from OpenAlex, an open and comprehensive bibliographic database. While OpenAlex provides broad and valuable coverage of the global research landscape, it—like all bibliographic datasets—has inherent limitations. These include incomplete records, variations in author disambiguation, differences in journal indexing, and delays in data updates. As a result, some metrics and network relationships displayed in Rankless may not fully capture the entirety of a scholar's output or impact.

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