Student or educator? Sign up with your school email and get 6 months of Pro free.
Cited by 44Proteins in Food SystemsPickering emulsions and particle stabilizationMicroencapsulation and Drying Processes

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

Pathak, M.·2017·Nanotechnology Applications in Food

Overview

Integrity signals

Registry

Crossref · 10.1016/b978-0-12-811942-6.00005-4

Cites

105 of 105 references verified0 citation errors · 0 not checkable

Statistics

Recomputing p-values needs the paper’s full text.

Verification

Claims the paper makes

We couldn’t retrieve this paper’s full text, so its claims and self-check weren’t run. The registry and citation checks still apply.

Claims other papers make about this one

Each is checked against this paper’s own text: does it say what the citing paper says it does?

Citations

Cites

Research works printed but not linked: 1

  1. Griffin, 1949, Classification of surface-active agents by HLB, Soc. Cosmet. Chem., 1, 311

Cited by

Metadata

Authors
Pathak, M.
Affiliations
Indian Institute of Technology Patna (IN)
Corresponding author
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

About these checks

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.

Statistics and arithmetic are recomputed, not judged.

Confidence bands are shown only for fields calibrated on our annotated test set. None is calibrated yet, so no band is shown.

What counts as a claim ›How we measure confidence ›How we check this ›

Are you an author, or do you see a problem with this page? Request a review

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.