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2025
Recent advances and future frontiers in Pickering emulsions for food applications: Bridging science, industry, and nutrition
Food Research International
2025
Induced high viscosity-milkshake reduces energy intake at lunch without a substantial compromise in lipid digestion
Food Quality and Preference
2025
High internal phase emulsions stabilized by yellow mustard seeds protein–chitosan/chitosan oligosaccharide conjugates via Maillard reaction: Characterization and application as mayonnaise replacers
LWT
2025
Donkey myofibrillar protein/sodium alginate-stabilized high internal phase Pickering emulsion as fat substitutes in emulsion-type sausages: Physicochemical, sensory properties and freeze-thaw stability
Food Research International
2025
Impact of lipid types on gel characteristics of fermented mung bean-based milk
Journal of Food Measurement and Characterization
2025
Encapsulation of hydrophobic functional components in yogurt: technology, product characteristics and health benefits
Food Research International
2025
Impact of milk fat globule replacement with emulsified canola oil droplets on the composition, structure, texture, sensory properties, and lipid oxidation of fresh soft rennet cheese
Journal of Dairy Science
2024
Critical Review of Techniques for Food Emulsion Characterization
Applied Sciences
2024
Partial replacement of saturated fats in liver pâté by an olive oil‐in‐water emulsion containing β‐glucan shows no compromise in sensory and storage oxidation of lipids and protein
Journal of the Science of Food and Agriculture
2024
High precision acoustofluidic synthesis of stable, biocompatible water-in-water emulsions
Ultrasonics Sonochemistry
2024
Emulsion Structural Remodeling in Milk and Its Gelling Products: A Review
Gels
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