The DOI matches its Crossref record; 28 of the 28 references it cites were found in a registry or an index.
Formation and stabilization of nanoemulsion-based vitamin E delivery systems using natural biopolymers: Whey protein isolate and gum arabic
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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
Food Emulsions: Principles, Practice, and Techniques
McClements, D. J. (1998) · ScholarWorks@UMassAmherst (University of Massachusetts Amherst) · Cited by 2,476
Self-citationNanoemulsions versus microemulsions: terminology, differences, and similarities
McClements, D. J. (2012) · Soft Matter · doi:10.1039/c2sm06903b · Cited by 1,778
Self-citationCritical Review of Techniques and Methodologies for Characterization of Emulsion Stability
Mcclements, D. J. (2007) · Critical Reviews in Food Science and Nutrition · doi:10.1080/10408390701289292 · Cited by 1,158
Self-citationFood emulsions: principles, practice, and techniques
Walstra, P. (1999) · Trends in Food Science & Technology · doi:10.1016/s0924-2244(99)00042-4 · Cited by 1,116
McClements, D. J. (2004) · Current Opinion in Colloid & Interface Science · doi:10.1016/j.cocis.2004.09.003 · Cited by 1,078
Self-citationEdible nanoemulsions: fabrication, properties, and functional performance
McClements, D. J. (2011) · Soft Matter · doi:10.1039/c0sm00549e · Cited by 1,031
Self-citationIntermolecular and Surface Forces
(2011) · doi:10.1016/c2009-0-21560-1 · Cited by 871
Re-coalescence of emulsion droplets during high-energy emulsification
Jafari, S. M., Assadpoor, E., He, Y., & Bhandari, B. (2008) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2007.09.006 · Cited by 809
Bioavailability and Delivery of Nutraceuticals Using Nanotechnology
Huang, Q., Yu, H., & Ru, Q. (2010) · Journal of Food Science · doi:10.1111/j.1750-3841.2009.01457.x · Cited by 793
Cited by
Nanoemulsion: Concepts, development and applications in drug delivery
Singh, Y., Meher, J. G., Raval, K., Khan, F. A., Chaurasia, M., Jain, N. K., & Chourasia, M. K. (2017) · Journal of Controlled Release · doi:10.1016/j.jconrel.2017.03.008 · Cited by 1,358
The Role of Oxidative Stress in Parkinson’s Disease
Chang, K.-H., & Chen, C.-M. (2020) · Antioxidants · doi:10.3390/antiox9070597 · Cited by 341
Nanoemulsion: An Emerging Novel Technology for Improving the Bioavailability of Drugs
Preeti, Sambhakar, S., Malik, R., Bhatia, S., Al Harrasi, A., Rani, C., Saharan, R., Kumar, S., Geeta, & Sehrawat, R. (2023) · Scientifica · doi:10.1155/2023/6640103 · Cited by 331
Liu, Q., Huang, H., Chen, H., Lin, J., & Wang, Q. (2019) · Molecules · doi:10.3390/molecules24234242 · Cited by 303
Bai, L., Huan, S., Gu, J., & McClements, D. J. (2016) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2016.06.035 · Cited by 285
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Metadata
- Authors
- Ozturk, B., Argin, S., Ozilgen, M., & McClements, D. J.
- Venue
- Food Chemistry
- Publisher
- Elsevier BV
- Published
- 2015-12
- Volume
- 188
- Pages
- 256-263
- ISSN
- 0308-8146 (ISSN-L)
- OpenAlex
- W2025725354
- Cited by
- 360
- References
- 28
- FWCI
- 37.22
- Type
- journal article
- Language
- en
- Open access
- bronze
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- The paper
- Ozturk, B., Argin, S., Ozilgen, M., & McClements, D. J. (2015). Formation and stabilization of nanoemulsion-based vitamin E delivery systems using natural biopolymers: Whey protein isolate and gum arabic. Food Chemistry. https://doi.org/10.1016/j.foodchem.2015.05.005
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.
