The DOI matches its Crossref record; 32 of the 32 references it cites were found in a registry or an index.
Investigation into the potential ability of Pickering emulsions (food-grade particles) to enhance the oxidative stability of oil-in-water emulsions
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Citations
Cites
Official methods and recommended practices of the American Oil Chemists' Society
Firestone, D. (1990) · AOCS Publishing eBooks · Cited by 5,940
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
Pickering, S. U. (1907) · J. Chem. Soc., Trans. · doi:10.1039/ct9079102001 · Cited by 3,113
Emulsions stabilised solely by colloidal particles
Aveyard, R., Binks, B. P., & Clint, J. H. (2003) · Advances in Colloid and Interface Science · doi:10.1016/s0001-8686(02)00069-6 · Cited by 2,419
Shantha, N. C., & Decker, E. A. (1994) · Journal of AOAC International · doi:10.1093/jaoac/77.2.421 · Cited by 1,535
MCCLEMENTS, D. J., & DECKER, E. A. (2000) · Journal of Food Science · doi:10.1111/j.1365-2621.2000.tb10596.x · Cited by 1,346
Pickering Emulsions Stabilized by Monodisperse Latex Particles: Effects of Particle Size
Binks, B. P., & Lumsdon, S. O. (2001) · Langmuir · doi:10.1021/la0103822 · Cited by 814
Solid Wettability from Surface Energy Components: Relevance to Pickering Emulsions
Binks, B. P., & Clint, J. H. (2002) · Langmuir · doi:10.1021/la011420k · Cited by 678
Role of Physical Structures in Bulk Oils on Lipid Oxidation
Chaiyasit, W., Elias, R. J., McClements, D. J., & Decker, E. A. (2007) · Critical Reviews in Food Science and Nutrition · doi:10.1080/10408390600754248 · Cited by 552
Natural antioxidants for food use
Pokorný, J. (1991) · Trends in Food Science & Technology · doi:10.1016/0924-2244(91)90695-f · Cited by 369
Cited by
Ramsden, W. (1904) · Proceedings of the Royal Society of London · doi:10.1098/rspl.1903.0034 · Cited by 1,363
Xiao, J., Li, Y., & Huang, Q. (2016) · Trends in Food Science & Technology · doi:10.1016/j.tifs.2016.05.010 · Cited by 578
Lipid Oxidation in Oil‐in‐Water Emulsions: Involvement of the Interfacial Layer
Berton‐Carabin, C. C., Ropers, M., & Genot, C. (2014) · Comprehensive Reviews in Food Science and Food Safety · doi:10.1111/1541-4337.12097 · Cited by 573
Surfactant-enhanced cellulose nanocrystal Pickering emulsions
Hu, Z., Ballinger, S., Pelton, R., & Cranston, E. D. (2015) · Journal of Colloid and Interface Science · doi:10.1016/j.jcis.2014.10.034 · Cited by 381
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
Metadata
- Authors
- Kargar, M., Fayazmanesh, K., Alavi, M., Spyropoulos, F., & Norton, I. T.
- Venue
- Journal of Colloid and Interface Science
- Publisher
- Elsevier BV
- Published
- 2012-01
- Volume
- 366
- Issue
- 1
- Pages
- 209-215
- ISSN
- 0021-9797 (ISSN-L)
- OpenAlex
- W2023444517
- Cited by
- 306
- References
- 32
- FWCI
- 6.35
- Type
- journal article
- Language
- en
- Open access
- closed
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- CoChat. (2026). Citation check: Investigation into the potential ability of Pickering emulsions (food-grade particles) to enhance the oxidative stability of oil-in-water emulsions. https://app.cochat.ai/papers/10.1016/j.jcis.2011.09.073
- The paper
- Kargar, M., Fayazmanesh, K., Alavi, M., Spyropoulos, F., & Norton, I. T. (2012). Investigation into the potential ability of Pickering emulsions (food-grade particles) to enhance the oxidative stability of oil-in-water emulsions. Journal of Colloid and Interface Science. https://doi.org/10.1016/j.jcis.2011.09.073
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.
