The DOI matches its Crossref record; 64 of the 64 references it cites were found in a registry or an index.
Effects of ultrasound treatment on physicochemical and emulsifying properties of whey proteins pre- and post-thermal aggregation
Overview
The claims and statistics of this paper haven’t been checked yet.
Run the check — free, no account needed. It reads the open-access text and checks the sources it cites.
Integrity signals
Registry
Cites
Statistics
Verification
Claims the paper makes
The claims and statistics of this paper haven’t been checked yet.
Run the check — free, no account needed. It reads the open-access text and checks the sources it cites.
Self-check
Percentages, sums and reported differences re-computed from the paper’s own numbers.
The self-check needs the paper’s full text.
Citations
Cites
Ellman, G. L. (1959) · Archives of Biochemistry and Biophysics · doi:10.1016/0003-9861(59)90090-6 · Cited by 26,311
Kato, A., & Nakai, S. (1980) · Biochimica et Biophysica Acta (BBA) - Protein Structure · doi:10.1016/0005-2795(80)90220-2 · Cited by 1,450
Effect of ultrasound on the technological properties and bioactivity of food: a review
Soria, A. C., & Villamiel, M. (2010) · Trends in Food Science & Technology · doi:10.1016/j.tifs.2010.04.003 · Cited by 1,005
Applications of ultrasound in analysis, processing and quality control of food: A review
Awad, T. S., Moharram, H. A., Shaltout, O. E., Asker, D., & Youssef, M. M. (2012) · Food Research International · doi:10.1016/j.foodres.2012.05.004 · Cited by 996
The characterization of acoustic cavitation bubbles – An overview
Ashokkumar, M. (2011) · Ultrasonics Sonochemistry · doi:10.1016/j.ultsonch.2010.11.016 · Cited by 934
Effects of ultrasound on structural and physical properties of soy protein isolate (SPI) dispersions
Hu, H., Wu, J., Li-Chan, E. C. Y., Zhu, L., Zhang, F., Xu, X., Fan, G., Wang, L., Huang, X., & Pan, S. (2013) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2012.08.001 · Cited by 844
Comparative study of high intensity ultrasound effects on food proteins functionality
Arzeni, C., Martínez, K., Zema, P., Arias, A., Pérez, O. E., & Pilosof, A. M. R. (2012) · Journal of Food Engineering · doi:10.1016/j.jfoodeng.2011.08.018 · Cited by 739
Alizadeh-Pasdar, N., & Li-Chan, E. C. Y. (2000) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf990393p · Cited by 626
Chandrapala, J., Zisu, B., Palmer, M., Kentish, S., & Ashokkumar, M. (2011) · Ultrasonics Sonochemistry · doi:10.1016/j.ultsonch.2010.12.016 · Cited by 610
β-Lactoglobulin and WPI aggregates: Formation, structure and applications
Nicolai, T., Britten, M., & Schmitt, C. (2011) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2011.02.006 · Cited by 575
Cited by
Khatkar, A. B., Kaur, A., Khatkar, S. K., & Mehta, N. (2018) · Ultrasonics Sonochemistry · doi:10.1016/j.ultsonch.2018.08.026 · Cited by 147
Thermosonication-induced structural changes and solution properties of mung bean protein
Zhong, Z., & Xiong, Y. L. (2020) · Ultrasonics Sonochemistry · doi:10.1016/j.ultsonch.2019.104908 · Cited by 142
Huang, K., Shi, J., Li, M., Sun, R., Guan, W., Cao, H., Guan, X., & Zhang, Y. (2022) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2022.107677 · Cited by 114
Luo, L., Cheng, L., Zhang, R., & Yang, Z. (2022) · Food Structure · doi:10.1016/j.foostr.2022.100265 · Cited by 104
Mozafarpour, R., Koocheki, A., Sani, M. A., McClements, D. J., & Mehr, H. M. (2022) · Advances in Colloid and Interface Science · doi:10.1016/j.cis.2022.102768 · Cited by 91
Metadata
- Authors
- Shen, X., Fang, T., Gao, F., & Guo, M.
- Venue
- Food Hydrocolloids
- Publisher
- Elsevier BV
- Published
- 2017-02
- Volume
- 63
- Pages
- 668-676
- ISSN
- 0268-005X (ISSN-L)
- OpenAlex
- W2529804370
- Cited by
- 300
- References
- 64
- FWCI
- 19.20
- Type
- journal article
- Language
- en
- Open access
- closed
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 ›
Are you an author, or do you see a problem with this page? Request a review
How to cite
Cite CoChat for the checks on this page, and the paper for its own findings.
- This page
- CoChat. (2026). Citation check: Effects of ultrasound treatment on physicochemical and emulsifying properties of whey proteins pre- and post-thermal aggregation. https://app.cochat.ai/papers/10.1016/j.foodhyd.2016.10.003
- The paper
- Shen, X., Fang, T., Gao, F., & Guo, M. (2017). Effects of ultrasound treatment on physicochemical and emulsifying properties of whey proteins pre- and post-thermal aggregation. Food Hydrocolloids. https://doi.org/10.1016/j.foodhyd.2016.10.003
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.
