The DOI matches its Crossref record; 1 of the 1 references it cites were found in a registry or an index.
Globular protein gelation—theory and experiment
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Citations
Cites
Tombs, M. P. (1974) · Faraday Discussions of the Chemical Society · doi:10.1039/dc9745700158 · Cited by 216
Cited by
Food protein functionality: A comprehensive approach
Foegeding, E. A., & Davis, J. P. (2011) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2011.05.008 · Cited by 486
Physicochemical and textural properties of heat-induced pea protein isolate gels
Shand, P. J., Ya, H., Pietrasik, Z., & Wanasundara, P. K. J. P. D. (2007) · Food Chemistry · doi:10.1016/j.foodchem.2006.06.060 · Cited by 443
Gelation properties of salt-extracted pea protein induced by heat treatment
Sun, X. D., & Arntfield, S. D. (2010) · Food Research International · doi:10.1016/j.foodres.2009.09.039 · Cited by 304
Mession, J.-L., Sok, N., Assifaoui, A., & Saurel, R. (2013) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf303739n · Cited by 233
Strong and elastic pea protein hydrogels formed through pH-shifting method
Zhu, P., Huang, W., Guo, X., & Chen, L. (2021) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2021.106705 · Cited by 130
Metadata
- Authors
- Clark, A. H., Kavanagh, G. M., & Ross-Murphy, S. B.
- Venue
- Food Hydrocolloids
- Publisher
- Elsevier BV
- Published
- 2001-07
- Volume
- 15
- Issue
- 4-6
- Pages
- 383-400
- ISSN
- 0268-005X (ISSN-L)
- OpenAlex
- W2016868548
- Cited by
- 331
- References
- 1
- FWCI
- 11.56
- Type
- journal article
- Language
- en
- Open access
- closed
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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.
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How to cite
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- CoChat. (2026). Citation check: Globular protein gelation—theory and experiment. https://app.cochat.ai/papers/10.1016/s0268-005x(01)00042-x
- The paper
- Clark, A. H., Kavanagh, G. M., & Ross-Murphy, S. B. (2001). Globular protein gelation—theory and experiment. Food Hydrocolloids. https://doi.org/10.1016/s0268-005x(01)00042-x
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.
