The DOI matches its Crossref record; 26 of the 26 references it cites were found in a registry or an index.
Interfacial properties of whey protein and whey protein hydrolysates and their influence on O/W emulsion stability
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Cites
Measurement of protein using bicinchoninic acid
Smith, P. K., Krohn, R. I., Hermanson, G. T., Mallia, A. K., Gartner, F. H., Provenzano, M. D., Fujimoto, E. K., Goeke, N. M., Olson, B. J., & Klenk, D. C. (1985) · Analytical Biochemistry · doi:10.1016/0003-2697(85)90442-7 · Cited by 18,482
Kato, A., & Nakai, S. (1980) · Biochimica et Biophysica Acta (BBA) - Protein Structure · doi:10.1016/0005-2795(80)90220-2 · Cited by 1,450
Interfacial rheological properties of adsorbed protein layers and surfactants: a review
A. Bos, M., & van Vliet, T. (2001) · Advances in Colloid and Interface Science · doi:10.1016/s0001-8686(00)00077-4 · Cited by 996
Principles of emulsion formation
Walstra, P. (1993) · Chemical Engineering Science · doi:10.1016/0009-2509(93)80021-h · Cited by 927
Edible Films and Coatings for Food Applications
(2009) · Springer eBooks · doi:10.1007/978-0-387-92824-1 · Cited by 781
Beverung, C. J., Radke, C. J., & Blanch, H. W. (1999) · Biophysical Chemistry · doi:10.1016/s0301-4622(99)00082-4 · Cited by 608
Mokni Ghribi, A., Maklouf Gafsi, I., Sila, A., Blecker, C., Danthine, S., Attia, H., Bougatef, A., & Besbes, S. (2015) · Food Chemistry · doi:10.1016/j.foodchem.2015.04.109 · Cited by 355
Interfacial rheology of food emulsifiers and proteins
Murray, B. S. (2002) · Current Opinion in Colloid & Interface Science · doi:10.1016/s1359-0294(02)00077-8 · Cited by 312
Interfacial rheology of protein–surfactant mixtures
Maldonado-Valderrama, J., & Patino, J. M. R. (2010) · Current Opinion in Colloid & Interface Science · doi:10.1016/j.cocis.2009.12.004 · Cited by 300
Tcholakova, S., Denkov, N. D., & Danner, T. (2004) · Langmuir · doi:10.1021/la049335a · Cited by 254
Cited by
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
Extraction and fractionation of microalgae-based protein products
Soto-Sierra, L., Stoykova, P., & Nikolov, Z. L. (2018) · Algal Research · doi:10.1016/j.algal.2018.10.023 · Cited by 286
Huang, L., Ding, X., Li, Y., & Ma, H. (2019) · Food Chemistry · doi:10.1016/j.foodchem.2018.11.147 · Cited by 224
Proteins from Microalgae for the Stabilization of Fluid Interfaces, Emulsions, and Foams
Bertsch, P., Böcker, L., Mathys, A., & Fischer, P. (2021) · Trends in Food Science & Technology · doi:10.1016/j.tifs.2020.12.014 · Cited by 157
Hinderink, E. B. A., Kaade, W., Sagis, L., Schroën, K., & Berton-Carabin, C. C. (2020) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2019.105610 · Cited by 70
Self-citation
Metadata
- Authors
- Schröder, A., Berton-Carabin, C., Venema, P., & Cornacchia, L.
- Venue
- Food Hydrocolloids
- Publisher
- Elsevier BV
- Published
- 2017-12
- Volume
- 73
- Pages
- 129-140
- ISSN
- 0268-005X (ISSN-L)
- OpenAlex
- W2621069132
- Cited by
- 305
- References
- 26
- FWCI
- 22.37
- Type
- journal article
- Language
- en
- Open access
- green
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- The paper
- Schröder, A., Berton-Carabin, C., Venema, P., & Cornacchia, L. (2017). Interfacial properties of whey protein and whey protein hydrolysates and their influence on O/W emulsion stability. Food Hydrocolloids. https://doi.org/10.1016/j.foodhyd.2017.06.001
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.
