Cited by 254Food Chemistry and Fat AnalysisProteins in Food SystemsPickering emulsions and particle stabilization

Fat crystals and water-in-oil emulsion stability

Ghosh, Supratim, Rousseau, Dérick·2011·Current Opinion in Colloid & Interface Science

Integrity signals

Registry

Crossref · 10.1016/j.cocis.2011.06.006

Cites

66 of 66 references verified0 citation errors · 0 not checkable

Statistics

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

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?

  • The formation of a network structure occurs by crystal aggregations through inter- and intramolecular non-covalent interactions in which wax concentration and crystal size affect the stabilization mechanism.

    “Th e formation of a network structure occurs by crystal aggregations through inter-and intramolecular non-covalent interactions in which wax concentration and crystal size aff ect the stabilization mechanism (Ghosh and Rousseau, 2011).”

Cites

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4 of the 70 references couldn’t be matched to a known paper.

Cited by

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Authors
Ghosh, S., & Rousseau, D.
Affiliations
Toronto Metropolitan University (CA)
Corresponding author
Rousseau, Dérick
Venue
Current Opinion in Colloid & Interface Science
Publisher
Elsevier BV
Published
2011-10
Volume
16
Issue
5
Pages
421-431
ISSN
1359-0294 (ISSN-L)
OpenAlex
W2046777120
Cited by
251
References
70
Citations by year
2026: 18 · 2025: 15 · 2024: 20 · 2023: 26 · 2022: 34 · 2021: 18 · 2020: 24 · 2019: 12 · 2018: 13 · 2017: 17 · 2016: 16 · 2015: 11 · 2014: 13 · 2013: 6 · 2012: 5
FWCI
1.09
Type
journal article
Language
en
Open access
closed
Locations
Current Opinion in Colloid & Interface Science (publishedVersion)
Topics
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Food Chemistry and Fat Analysis
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Proteins in Food Systems
  • Physical Sciences › Materials Science › Materials Chemistry › Pickering emulsions and particle stabilization
Keywords
water-in-oil emulsions, fat crystal network, Pickering emulsions, emulsion stability, oil-soluble surfactants, droplet coalescence, processed foods, triglycerides, alkanes

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 ›

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