The DOI matches its Crossref record; 30 of the 30 references it cites were found in a registry or an index.
Development of antioxidant Pickering high internal phase emulsions (HIPEs) stabilized by protein/polysaccharide hybrid particles as potential alternative for PHOs
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Citations
Cites
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 3,691
Trans fatty acids and cardiovascular disease
Mozaffarian, D., Katan, M. B., Ascherio, A., Stampfer, M. J., & Willett, W. C. (2006) · New England Journal of Medicine · doi:10.1056/nejmra054035 · Cited by 1,752
The Chemistry of Curcumin: From Extraction to Therapeutic Agent
Priyadarsini, K. (2014) · Molecules · doi:10.3390/molecules191220091 · Cited by 1,510
Food emulsions and foams: Stabilization by particles
Dickinson, E. (2010) · Current Opinion in Colloid & Interface Science · doi:10.1016/j.cocis.2009.11.001 · Cited by 1,192
Emulsion gels: The structuring of soft solids with protein-stabilized oil droplets
Dickinson, E. (2012) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2011.12.017 · Cited by 835
Pickering Emulsions for Food Applications: Background, Trends, and Challenges
Berton-Carabin, C. C., & Schroën, K. (2015) · Annual Review of Food Science and Technology · doi:10.1146/annurev-food-081114-110822 · Cited by 728
Catastrophic Phase Inversion of Water-in-Oil Emulsions Stabilized by Hydrophobic Silica
Binks, B. P., & Lumsdon, S. O. (2000) · Langmuir · doi:10.1021/la991081j · Cited by 690
Derkach, S. R. (2009) · Advances in Colloid and Interface Science · doi:10.1016/j.cis.2009.07.001 · Cited by 488
Edible oil structuring: an overview and recent updates
Patel, A. R., & Dewettinck, K. (2016) · Food & Function · doi:10.1039/c5fo01006c · Cited by 482
Biopolymer-based particles as stabilizing agents for emulsions and foams
Dickinson, E. (2017) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2016.06.024 · Cited by 467
Cited by
Protein–polysaccharide interactions and aggregates in food formulations
Gentile, L. (2020) · Current Opinion in Colloid & Interface Science · doi:10.1016/j.cocis.2020.03.002 · Cited by 325
Sun, C., Fu, J.-J., Tan, Z.-F., Zhang, G.-Y., Xu, X.-B., & Song, L. (2022) · LWT · doi:10.1016/j.lwt.2022.113465 · Cited by 84
Wang, L., Cheng, X., Lan, H., Jiang, L., Liu, X., Pei, J., Zhang, M., Zhong, Q., Chen, W., Chen, W., et al. (2024) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2024.109817 · Cited by 81
Chang, C., Li, X., Zhai, J., Su, Y., Gu, L., Li, J., & Yang, Y. (2023) · Food Chemistry: X · doi:10.1016/j.fochx.2023.100651 · Cited by 61
Tian, Y., Sun, F., Wang, Z., Yuan, C., Wang, Z., Guo, Z., & Zhou, L. (2024) · Food Chemistry: X · doi:10.1016/j.fochx.2023.101066 · Cited by 45
Metadata
- Authors
- Zeng, T., Wu, Z.-L., Zhu, J.-Y., Yin, S.-W., Tang, C.-H., Wu, L.-Y., & Yang, X.-Q.
- Venue
- Food Chemistry
- Publisher
- Elsevier BV
- Published
- 2017-09
- Volume
- 231
- Pages
- 122-130
- ISSN
- 0308-8146 (ISSN-L)
- OpenAlex
- W2602396906
- Cited by
- 320
- References
- 30
- FWCI
- 26.29
- Type
- journal article
- Language
- en
- Open access
- closed
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- CoChat. (2026). Citation check: Development of antioxidant Pickering high internal phase emulsions (HIPEs) stabilized by protein/polysaccharide hybrid particles as potential alternative for PHOs. https://app.cochat.ai/papers/10.1016/j.foodchem.2017.03.116
- The paper
- Zeng, T., Wu, Z.-L., Zhu, J.-Y., Yin, S.-W., Tang, C.-H., Wu, L.-Y., & Yang, X.-Q. (2017). Development of antioxidant Pickering high internal phase emulsions (HIPEs) stabilized by protein/polysaccharide hybrid particles as potential alternative for PHOs. Food Chemistry. https://doi.org/10.1016/j.foodchem.2017.03.116
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.
