The DOI matches its Crossref record; 57 of the 57 references it cites were found in a registry or an index.
Double Emulsions Stabilized by Food Biopolymers
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Citations
Cites
Monodisperse Double Emulsions Generated from a Microcapillary Device
Utada, A. S., Lorenceau, E., Link, D. R., Kaplan, P. D., Stone, H. A., & Weitz, D. A. (2005) · Science · doi:10.1126/science.1109164 · Cited by 2,248
Phillips, G. O., & Williams, P. A. (2009) · Woodhead Publishing Limited eBooks · doi:10.1533/9781845695873 · Cited by 2,105
Hydrocolloids at interfaces and the influence on the properties of dispersed systems
Dickinson, E. (2003) · Food Hydrocolloids · doi:10.1016/s0268-005x(01)00120-5 · Cited by 1,922
Self-citationHydrocolloids as emulsifiers and emulsion stabilizers
Dickinson, E. (2009) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2008.08.005 · Cited by 1,318
Self-citationEncyclopedia of emulsion technology
Becher, P. (1983) · M. Dekker eBooks · Cited by 1,226
An introduction to food colloids
(1992) · Choice Reviews Online · doi:10.5860/choice.30-2095 · Cited by 1,036
Formation, stability and properties of multilayer emulsions for application in the food industry
Guzey, D., & McClements, D. J. (2006) · Advances in Colloid and Interface Science · doi:10.1016/j.cis.2006.11.021 · Cited by 903
Becher, P., & Fishman, M. M. (1959) · Journal of The Electrochemical Society · doi:10.1149/1.2427327 · Cited by 874
Structure and Technofunctional Properties of Protein-Polysaccharide Complexes: A Review
Schmitt, C., Sanchez, C., Desobry-Banon, S., & Hardy, J. (1998) · Critical Reviews in Food Science and Nutrition · doi:10.1080/10408699891274354 · Cited by 838
Controllable Monodisperse Multiple Emulsions
Chu, L., Utada, A. S., Shah, R. K., Kim, J., & Weitz, D. A. (2007) · Angewandte Chemie International Edition · doi:10.1002/anie.200701358 · Cited by 747
Cited by
The Emulsifying and Emulsion‐Stabilizing Properties of Pectin: A Review
Ngouémazong, E. D., Christiaens, S., Shpigelman, A., Van Loey, A., & Hendrickx, M. (2015) · Comprehensive Reviews in Food Science and Food Safety · doi:10.1111/1541-4337.12160 · Cited by 394
Chen, X., McClements, D. J., Wang, J., Zou, L., Deng, S., Liu, W., Yan, C., Zhu, Y., Cheng, C., & Liu, C. (2018) · Journal of Agricultural and Food Chemistry · doi:10.1021/acs.jafc.7b05161 · Cited by 267
Zhuang, H., Li, X., Wu, S., Wang, B., & Yan, H. (2023) · Food Chemistry · doi:10.1016/j.foodchem.2023.135975 · Cited by 59
Loffredi, E., & Alamprese, C. (2024) · Food Reviews International · doi:10.1080/87559129.2023.2249098 · Cited by 28
Metadata
- Authors
- Dickinson, E.
- Venue
- Food Biophysics
- Published
- 2010-11-18
- Volume
- 6
- Issue
- 1
- Pages
- 1-11
- ISSN
- 1557-1858 (ISSN-L)
- 1557-1866
- OpenAlex
- W1990780026
- Cited by
- 428
- References
- 57
- FWCI
- 21.29
- Type
- journal article
- Language
- en
- Open access
- closed
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- Dickinson, E. (2011). Double Emulsions Stabilized by Food Biopolymers. Food Biophysics. https://doi.org/10.1007/s11483-010-9188-6
Data sources
Bibliographic data: Semantic Scholar, OpenAlex, Crossref.
Contains information from the Semantic Scholar Academic Graph Datasets, made available under the ODC Attribution License (ODC-BY 1.0).
Semantic Scholar’s data is described in: Kinney, R., et al. (2023). The Semantic Scholar Open Data Platform. arXiv:2301.10140.
