The DOI matches its Crossref record; 1 of the 1 references it cites were found in a registry or an index.
Food proteins: A review on their emulsifying properties using a structure–function approach
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Citations
Cites
Food protein functionality: A comprehensive approach
Foegeding, E. A., & Davis, J. P. (2011) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2011.05.008 · Cited by 486
Cited by
Gurunathan, T., Mohanty, S., & Nayak, S. K. (2015) · Composites Part A: Applied Science and Manufacturing · doi:10.1016/j.compositesa.2015.06.007 · Cited by 1,362
Composition, physicochemical properties of pea protein and its application in functional foods
Lu, Z. X., He, J. F., Zhang, Y. C., & Bing, D. J. (2020) · Critical Reviews in Food Science and Nutrition · doi:10.1080/10408398.2019.1651248 · Cited by 529
Plant Proteins for Future Foods: A Roadmap
Sim, S. Y. J., SRV, A., Chiang, J. H., & Henry, C. J. (2021) · Foods · doi:10.3390/foods10081967 · Cited by 352
Dairy and plant proteins as natural food emulsifiers
Kim, W., Wang, Y., & Selomulya, C. (2020) · Trends in Food Science & Technology · doi:10.1016/j.tifs.2020.09.012 · Cited by 316
Huang, L., Ding, X., Li, Y., & Ma, H. (2019) · Food Chemistry · doi:10.1016/j.foodchem.2018.11.147 · Cited by 224
Metadata
- Authors
- Lam, R. S. H., & Nickerson, M. T.
- Venue
- Food Chemistry
- Publisher
- Elsevier BV
- Published
- 2013-11
- Volume
- 141
- Issue
- 2
- Pages
- 975-984
- ISSN
- 0308-8146 (ISSN-L)
- OpenAlex
- W2171674022
- Cited by
- 895
- References
- 1
- FWCI
- 37.31
- 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: Food proteins: A review on their emulsifying properties using a structure–function approach. https://app.cochat.ai/papers/10.1016/j.foodchem.2013.04.038
- The paper
- Lam, R. S. H., & Nickerson, M. T. (2013). Food proteins: A review on their emulsifying properties using a structure–function approach. Food Chemistry. https://doi.org/10.1016/j.foodchem.2013.04.038
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.
