The DOI matches its Crossref record; 105 of the 105 references it cites were found in a registry or an index.
Nanoemulsions and Their Stability for Enhancing Functional Properties of Food Ingredients
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In the citing paper
“Thicker cream formed indicates more phase separation was promoted; thus, the more unstable the emulsion is (Pathak, 2017).”
From Comparative study on chemical and emulsion properties of 'Saba' banana [Musa acuminata x balbisiana (BBB group) 'Saba'] peel pectin from different extraction methods (2022) · cites this paper as Pathak, 2017
Citations
Cites
Intermolecular and Surface Forces
(2011) · Intermolecular and Surface Forces · doi:10.1016/b978-0-12-391927-4.10024-6 · Cited by 16,923
Bioavailability of curcumin: Problems and promises
Anand, P., Kunnumakkara, A. B., Newman, R. A., & Aggarwal, B. B. (2007) · Molecular Pharmaceutics · doi:10.1021/mp700113r · Cited by 5,543
Food Emulsions: Principles, Practice, and Techniques
McClements, D. J. (1998) · ScholarWorks@UMassAmherst (University of Massachusetts Amherst) · Cited by 2,476
Formation and stability of nano-emulsions
Tadros, T., Izquierdo, P., Esquena, J., & Solans, C. (2004) · Advances in Colloid and Interface Science · doi:10.1016/j.cis.2003.10.023 · Cited by 2,001
McClements, D. J., & Rao, J. (2011) · Critical Reviews in Food Science and Nutrition · doi:10.1080/10408398.2011.559558 · Cited by 1,630
MCCLEMENTS, D. J., & DECKER, E. A. (2000) · Journal of Food Science · doi:10.1111/j.1365-2621.2000.tb10596.x · Cited by 1,346
Design and production of nanoparticles formulated from nano-emulsion templates-A review
Anton, N., Benoit, J.-P., & Saulnier, P. (2008) · Journal of Controlled Release · doi:10.1016/j.jconrel.2008.02.007 · Cited by 1,226
Lipid oxidation and improving the oxidative stability
Shahidi, F., & Zhong, Y. (2010) · Chemical Society Reviews · doi:10.1039/b922183m · Cited by 1,151
Functional Materials in Food Nanotechnology
Weiss, J., Takhistov, P., & McClements, D. J. (2006) · Journal of Food Science · doi:10.1111/j.1750-3841.2006.00195.x · Cited by 1,104
Walstra, P. (2002) · CRC Press eBooks · doi:10.1201/9780203910436 · Cited by 1,052
Research works printed but not linked: 1
- Griffin, 1949, Classification of surface-active agents by HLB, Soc. Cosmet. Chem., 1, 311
Cited by
Estribillo, A. G. M., Rivadeneira, J. P., Gaban, P. J. V., & Castillo-Israel, K. A. T. (2022) · Food Research · doi:10.26656/fr.2017.6(2).182 · Cited by 4
Metadata
- Authors
- Pathak, M.
- Affiliations
- Indian Institute of Technology Patna (IN)
- Corresponding author
- Pathak, M.
- ORCID
- Pathak, M.
- Venue
- Nanotechnology Applications in Food
- Publisher
- Elsevier
- Published
- 2017
- Pages
- 87-106
- OpenAlex
- W2594923546
- Cited by
- 44
- References
- 105
- Citations by year
- 2025: 4 · 2024: 4 · 2023: 6 · 2022: 15 · 2021: 7 · 2020: 3 · 2019: 1 · 2018: 2 · 2017: 2
- FWCI
- 6.20
- Type
- book chapter
- Language
- en
- Open access
- closed
- Licence
- www.elsevier.com/tdm/userlicense/1.0/ (tdm)
- Locations
- Elsevier eBooks (publishedVersion)
- Topics
- Life Sciences › Agricultural and Biological Sciences › Food Science › Proteins in Food Systems
- Physical Sciences › Materials Science › Materials Chemistry › Pickering emulsions and particle stabilization
- Life Sciences › Agricultural and Biological Sciences › Food Science › Microencapsulation and Drying Processes
- Keywords
- nanoemulsions, nanoemulsion stability, oil-in-water nanoemulsions, emulsifiers, functional food ingredients, colloidal dispersions
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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
Cite CoChat for the checks on this page, and the paper for its own findings.
- This page
- CoChat. (2026). Citation check: Nanoemulsions and Their Stability for Enhancing Functional Properties of Food Ingredients. https://app.cochat.ai/papers/10.1016/b978-0-12-811942-6.00005-4
- The paper
- Pathak, M. (2017). Nanoemulsions and Their Stability for Enhancing Functional Properties of Food Ingredients. Nanotechnology Applications in Food. https://doi.org/10.1016/b978-0-12-811942-6.00005-4
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.
