The DOI matches its Crossref record; 37 of the 37 references it cites were found in a registry or an index.
Emulsions stabilised by whey protein microgel particles: towards food-grade Pickering emulsions
Open accessAbstract
We have investigated a new class of food-grade particle, whey protein microgels, as stabilisers of triglyceride-water emulsions. The sub-micron particles stabilised food-grade oil-in-water emulsions exhibiting exceptional resistance to coalescence.
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Citations
Cites
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
Self-citationPickering, 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
Self-citationRamsden, W. (1904) · Proceedings of the Royal Society of London · doi:10.1098/rspl.1903.0034 · Cited by 1,363
Food emulsions and foams: Stabilization by particles
Dickinson, E. (2010) · Current Opinion in Colloid & Interface Science · doi:10.1016/j.cocis.2009.11.001 · Cited by 1,192
Aussillous, P., & Quéré, D. (2001) · Nature · doi:10.1038/35082026 · Cited by 1,076
New Pickering Emulsions Stabilized by Bacterial Cellulose Nanocrystals
Kalashnikova, I., Bizot, H., Cathala, B., & Capron, I. (2011) · Langmuir · doi:10.1021/la200971f · Cited by 789
Phase inversion of particle-stabilized materials from foams to dry water
Binks, B. P., & Murakami, R. (2006) · Nature Materials · doi:10.1038/nmat1757 · Cited by 662
Self-citationUltrastable Particle‐Stabilized Foams
Gonzenbach, U. T., Studart, A. R., Tervoort, E., & Gauckler, L. J. (2006) · Angewandte Chemie International Edition · doi:10.1002/anie.200503676 · Cited by 636
Pickering Emulsions: Interfacial Tension, Colloidal Layer Morphology, and Trapped-Particle Motion
Vignati, E., Piazza, R., & Lockhart, T. P. (2003) · Langmuir · doi:10.1021/la034264l · Cited by 635
Cited by
Xiao, J., Li, Y., & Huang, Q. (2016) · Trends in Food Science & Technology · doi:10.1016/j.tifs.2016.05.010 · Cited by 578
Tang, C.-H. (2017) · Critical Reviews in Food Science and Nutrition · doi:10.1080/10408398.2015.1067594 · Cited by 434
Physicochemical characteristics, applications and research trends of edible Pickering emulsions
Xia, T., Xue, C., & Wei, Z. (2021) · Trends in Food Science & Technology · doi:10.1016/j.tifs.2020.11.019 · Cited by 398
Hu, Y.-Q., Yin, S.-W., Zhu, J.-H., Qi, J.-R., Guo, J., Wu, L.-Y., Tang, C.-H., & Yang, X.-Q. (2016) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2016.05.028 · Cited by 305
Shen, X., Fang, T., Gao, F., & Guo, M. (2017) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2016.10.003 · Cited by 300
Metadata
- Authors
- Destribats, M., Rouvet, M., Gehin-Delval, C., Schmitt, C., & Binks, B. P.
- Venue
- Soft Matter
- Publisher
- Royal Society of Chemistry (RSC)
- Published
- 2014
- Volume
- 10
- Issue
- 36
- Pages
- 6941-6954
- ISSN
- 1744-683X (ISSN-L)
- 1744-6848
- OpenAlex
- W2003592462
- Cited by
- 381
- References
- 37
- FWCI
- 39.14
- Type
- journal article
- Language
- en
- Open access
- green
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- Destribats, M., Rouvet, M., Gehin-Delval, C., Schmitt, C., & Binks, B. P. (2014). Emulsions stabilised by whey protein microgel particles: towards food-grade Pickering emulsions. Soft Matter. https://doi.org/10.1039/c4sm00179f
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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.
