The DOI matches its Crossref record; 30 of the 30 references it cites were found in a registry or an index.
Low-energy formation of edible nanoemulsions: Factors influencing droplet size produced by emulsion phase inversion
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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-citationLipids and Lipid-Based Formulations: Optimizing the Oral Delivery of Lipophilic Drugs
Porter, C. J. H., Trevaskis, N. L., & Charman, W. N. (2007) · Nature Reviews Drug Discovery · doi:10.1038/nrd2197 · Cited by 1,824
Nanoemulsions versus microemulsions: terminology, differences, and similarities
McClements, D. J. (2012) · Soft Matter · doi:10.1039/c2sm06903b · Cited by 1,778
Self-citationMcClements, D. J., & Rao, J. (2011) · Critical Reviews in Food Science and Nutrition · doi:10.1080/10408398.2011.559558 · Cited by 1,630
Self-citationDesign and production of nanoparticles formulated from nano-emulsion templates-A review
Anton, N., Benoit, J.-P., & Saulnier, P. (2008) · Journal of Controlled Release · doi:10.1016/j.jconrel.2008.02.007 · Cited by 1,226
Edible nanoemulsions: fabrication, properties, and functional performance
McClements, D. J. (2011) · Soft Matter · doi:10.1039/c0sm00549e · Cited by 1,031
Self-citationOrganic Nanoparticles in the Aqueous Phase—Theory, Experiment, and Use
Horn, D., & Rieger, J. (2001) · Angewandte Chemie International Edition · doi:10.1002/1521-3773(20011203)40:23<4330::aid-anie4330>3.0.co;2-w · Cited by 1,015
Principles of emulsion formation
Walstra, P. (1993) · Chemical Engineering Science · doi:10.1016/0009-2509(93)80021-h · Cited by 927
Qian, C., & McClements, D. J. (2011) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2010.09.017 · Cited by 908
Self-citation
Cited by
Nanoemulsions: Formation, properties and applications
Gupta, A., Eral, H. B., Hatton, T. A., & Doyle, P. S. (2016) · Soft Matter · doi:10.1039/c5sm02958a · Cited by 1,633
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
Pavoni, L., Perinelli, D. R., Bonacucina, G., Cespi, M., & Palmieri, G. F. (2020) · Nanomaterials · doi:10.3390/nano10010135 · Cited by 469
Komaiko, J. S., & McClements, D. J. (2016) · Comprehensive Reviews in Food Science and Food Safety · doi:10.1111/1541-4337.12189 · Cited by 468
Self-citationSaifullah, M., Shishir, M. R. I., Ferdowsi, R., Tanver Rahman, M. R., & Van Vuong, Q. (2019) · Trends in Food Science & Technology · doi:10.1016/j.tifs.2019.02.030 · Cited by 454
Metadata
- Authors
- Ostertag, F., Weiss, J., & McClements, D. J.
- Venue
- Journal of Colloid and Interface Science
- Publisher
- Elsevier BV
- Published
- 2012-12
- Volume
- 388
- Issue
- 1
- Pages
- 95-102
- ISSN
- 0021-9797 (ISSN-L)
- OpenAlex
- W2016241386
- Cited by
- 414
- References
- 30
- FWCI
- 22.15
- Type
- journal article
- Language
- en
- Open access
- closed
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- CoChat. (2026). Citation check: Low-energy formation of edible nanoemulsions: Factors influencing droplet size produced by emulsion phase inversion. https://app.cochat.ai/papers/10.1016/j.jcis.2012.07.089
- The paper
- Ostertag, F., Weiss, J., & McClements, D. J. (2012). Low-energy formation of edible nanoemulsions: Factors influencing droplet size produced by emulsion phase inversion. Journal of Colloid and Interface Science. https://doi.org/10.1016/j.jcis.2012.07.089
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.
