The DOI matches its Crossref record; 26 of the 26 references it cites were found in a registry or an index.
Lipid oxidation in food emulsions
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Citations
Cites
Free radicals in biology and medicine
(1991) · General Pharmacology: The Vascular System · doi:10.1016/0306-3623(91)90478-o · Cited by 17,178
Intermolecular and Surface Forces
(2011) · Intermolecular and Surface Forces · doi:10.1016/b978-0-12-391927-4.10024-6 · Cited by 16,923
Intermolecular and Surface Forces
(2011) · Elsevier eBooks · doi:10.1016/c2011-0-05119-0 · Cited by 8,968
Free Radicals in Biology and Medicine
Land, E. T. (1990) · International Journal of Radiation Biology · doi:10.1080/09553009014552071 · Cited by 4,854
Principles of colloid and surface chemistry
Hiemenz, P. C., & Rajagopalan, R. (1977) · Cited by 3,500
Principles of colloid and surface chemistry
Matijević, E. (1979) · Journal of Colloid and Interface Science · doi:10.1016/0021-9797(79)90045-6 · Cited by 2,781
The Pecking Order of Free Radicals and Antioxidants: Lipid Peroxidation, α-Tocopherol, and Ascorbate
Buettner, G. R. (1993) · Archives of Biochemistry and Biophysics · doi:10.1006/abbi.1993.1074 · Cited by 2,417
An introduction to food colloids
(1992) · Choice Reviews Online · doi:10.5860/choice.30-2095 · Cited by 1,036
Interfacial Phenomena in the Evaluation of Antioxidants: Bulk Oils vs Emulsions
Frankel, E. N., Huang, S.-W., Kanner, J., & German, J. B. (1994) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf00041a001 · Cited by 719
Free radicals and antioxidants in food and in vivo:What they do and how they work
Halliwell, B., Murcia, M. A., Chirico, S., & Aruoma, O. I. (1995) · Critical Reviews in Food Science and Nutrition · doi:10.1080/10408399509527682 · Cited by 644
Cited by
Frankel, E. N., & Meyer, A. S. (2000) · Journal of the Science of Food and Agriculture · doi:10.1002/1097-0010(200010)80:13<1925::aid-jsfa714>3.0.co;2-4 · Cited by 1,120
Lipid Oxidation in Oil‐in‐Water Emulsions: Involvement of the Interfacial Layer
Berton‐Carabin, C. C., Ropers, M., & Genot, C. (2014) · Comprehensive Reviews in Food Science and Food Safety · doi:10.1111/1541-4337.12097 · Cited by 573
Metadata
- Authors
- Coupland, J. N., & McClements, D. J.
- Venue
- Trends in Food Science & Technology
- Publisher
- Elsevier BV
- Published
- 1996-03
- Volume
- 7
- Issue
- 3
- Pages
- 83-91
- ISSN
- 0924-2244 (ISSN-L)
- OpenAlex
- W2057149139
- Cited by
- 344
- References
- 26
- FWCI
- 9.48
- Type
- journal article
- Language
- en
- Open access
- closed
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Registry, retraction, Cites and statistics results are computed, not judged, with one exception: a printed reference that no index lists is read once by a model before it counts as a citation error. Claims are extracted by a model and kept only when their quote appears verbatim in the text; each cited source is then checked, with a model’s help, for whether it says what the claim relies on. Those verdicts can be wrong — read the claim’s quote and the cited source before relying on one.
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How to cite
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- CoChat. (2026). Citation check: Lipid oxidation in food emulsions. https://app.cochat.ai/papers/10.1016/0924-2244(96)81302-1
- The paper
- Coupland, J. N., & McClements, D. J. (1996). Lipid oxidation in food emulsions. Trends in Food Science & Technology. https://doi.org/10.1016/0924-2244(96)81302-1
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.
