The DOI matches its Crossref record; 66 of the 70 references it cites were found in a registry or an index.
Fat crystals and water-in-oil emulsion stability
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In the citing paper
“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).”
From Demulsifier Selection Guideline for Destabilizing Water-in-Oil Emulsion for both non-EOR and EOR Application (2023) · cites this paper as Ghosh and Rousseau, 2011
Citations
Cites
Infrared Spectroscopy: Fundamentals and Applications
Stuart, B. H. (2004) · Analytical Techniques in the Sciences · doi:10.1002/0470011149 · Cited by 4,427
Particles as surfactants—similarities and differences
Binks, B. P. (2002) · Current Opinion in Colloid & Interface Science · doi:10.1016/s1359-0294(02)00008-0 · Cited by 3,687
Pickering, S. U. (1907) · Journal of the Chemical Society Transactions · doi:10.1039/ct9079102001 · Cited by 3,237
Relation of the Equilibrium Contact Angle to Liquid and Solid Constitution
Zisman, W. A. (1964) · Advances in chemistry series · doi:10.1021/ba-1964-0043.ch001 · Cited by 1,932
Contact Angle, Wettability, and Adhesion
Fowkes, F. M. (1964) · Advances in chemistry series · doi:10.1021/ba-1964-0043 · Cited by 1,790
Ramsden, W. (1904) · Proceedings of the Royal Society of London · doi:10.1098/rspl.1903.0034 · Cited by 1,370
Food emulsions and foams: Stabilization by particles
Dickinson, E. (2009) · Current Opinion in Colloid & Interface Science · doi:10.1016/j.cocis.2009.11.001 · Cited by 1,227
Colloidal particles at liquid interfaces
Binks, B. P. (2007) · Physical Chemistry Chemical Physics · doi:10.1039/b716587k · Cited by 660
Pickering Emulsions: Interfacial Tension, Colloidal Layer Morphology, and Trapped-Particle Motion
Vignati, E., Piazza, R., & Lockhart, T. P. (2003) · Langmuir · doi:10.1021/la034264l · Cited by 639
Ghotra, B. S., Dyal, S. D., & Narine, S. S. (2002) · Food Research International · doi:10.1016/s0963-9969(02)00163-1 · Cited by 461
Flagged first, then by citations
4 of the 70 references couldn’t be matched to a known paper.
Research works printed but not linked: 7
- Rousseau, 2003, Dispersed phase destabilization in tablespreads, J Am Chem Soc, 75, 1111
- Brooker, 1993, The stabilization of air in cake batters – the role of fat, Food Struct, 12, 285
- Hodge, 2005, Continuous-phase fat crystals strongly influence water-in-oil emulsion stability, J Am Oil Chem Soc, 82, 159, 10.1007/s11746-005-5166-4 · DOI
- Gupta, RT. Surface-active solid lipid nanoparticles for emulsion stabilization (M.S. Thesis). Toronto, ON: Ryerson University: 2011.
- Heertje, 1998, Fat crystals, emulsifiers and liquid crystals. From structure to functionality, Pol J Food Nutr Sci, 7, 2S
- Heertje, 1998, Fat crystals, emulsifiers and liquid crystals: from structure to functionality, Pol J Food Nutr Sci, 7, 2S
- Hodge, SM. Relationships between fat crystal characteristics and emulsion stability in water in oil systems (M.S. Thesis). Toronto, ON: Ryerson University: 2004.
Cited by
Sorted by citations
Recent Studies of Pickering Emulsions: Particles Make the Difference
Wu, J., & Ma, G. (2016) · Small · doi:10.1002/smll.201600877 · Cited by 877
Use of nanoparticles and microparticles in the formation and stabilization of food emulsions
Dickinson, E. (2011) · Trends in Food Science & Technology · doi:10.1016/j.tifs.2011.09.006 · Cited by 604
Xiao, J., Li, Y., & Huang, Q. (2016) · Trends in Food Science & Technology · doi:10.1016/j.tifs.2016.05.010 · Cited by 582
Physicochemical characteristics, applications and research trends of edible Pickering emulsions
Xia, T., Xue, C., & Wei, Z. (2020) · Trends in Food Science & Technology · doi:10.1016/j.tifs.2020.11.019 · Cited by 403
Food-grade particles for emulsion stabilization
Tavernier, I., Wijaya, W., der Meeren, P. V., Dewettinck, K., & Patel, A. R. (2016) · Trends in Food Science & Technology · doi:10.1016/j.tifs.2016.01.023 · Cited by 388
Metadata
- 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
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