The DOI matches its Crossref record; 3 of the 3 references it cites were found in a registry or an index.
Development of Emulsion Gels for the Delivery of Functional Food Ingredients: from Structure to Functionality
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Citations
Cites
Liposomal drug delivery systems: From concept to clinical applications
Allen, T. M., & Cullis, P. R. (2013) · Advanced Drug Delivery Reviews · doi:10.1016/j.addr.2012.09.037 · Cited by 4,839
Micellar Nanocarriers: Pharmaceutical Perspectives
Torchilin, V. P. (2006) · Pharmaceutical Research · doi:10.1007/s11095-006-9132-0 · Cited by 1,910
Pepsin diffusivity in whey protein gels and its effect on gastric digestion
Luo, Q., Borst, J. W., Westphal, A. H., Boom, R. M., & Janssen, A. E. M. (2017) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2016.11.046 · Cited by 123
Cited by
Zheng, H., Mao, L., Cui, M., Liu, J., & Gao, Y. (2020) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2020.105855 · Cited by 319
Self-citationQazi, H. J., Ye, A., Acevedo-Fani, A., & Singh, H. (2025) · Critical Reviews in Food Science and Nutrition · doi:10.1080/10408398.2024.2353366 · Cited by 54
“Additionally, in a complex food, the way in which proteins and lipids interact with starch throughout the processing and digestion of meals might alter the quantities of glucose and active ingredients that are released (Lu et al. 2019; Singh, Dartois, and Kaur 2010).”
Development of quinoa protein emulsion gels to deliver curcumin: Influence of oil type
Zhao, K., Hao, Y., Gan, J., Ye, H., & Shen, X. (2025) · Journal of Food Engineering · doi:10.1016/j.jfoodeng.2024.112260 · Cited by 20
Zhang, Y., Han, M., & Guo, Q. (2024) · Comprehensive Reviews in Food Science and Food Safety · doi:10.1111/1541-4337.70034 · Cited by 16
Metadata
- Authors
- Lu, Y., Mao, L., Hou, Z., Miao, S., & Gao, Y.
- Venue
- Food Engineering Reviews
- Published
- 2019-07-04
- Volume
- 11
- Issue
- 4
- Pages
- 245-258
- ISSN
- 1866-7910 (ISSN-L)
- 1866-7929
- OpenAlex
- W2955320356
- Cited by
- 208
- References
- 3
- FWCI
- 12.50
- Type
- journal article
- Language
- en
- Open access
- closed
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- CoChat. (2026). Citation check: Development of Emulsion Gels for the Delivery of Functional Food Ingredients: from Structure to Functionality. https://app.cochat.ai/papers/10.1007/s12393-019-09194-z
- The paper
- Lu, Y., Mao, L., Hou, Z., Miao, S., & Gao, Y. (2019). Development of Emulsion Gels for the Delivery of Functional Food Ingredients: from Structure to Functionality. Food Engineering Reviews. https://doi.org/10.1007/s12393-019-09194-z
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.
