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For: Munro BC, Hall SB, Whitby CP. Yielding to stress in Pickering emulsions at dilute and intermediate volume fractions. Colloids Surf A Physicochem Eng Asp 2022;637:128237. [DOI: 10.1016/j.colsurfa.2021.128237] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]

For:	Munro BC, Hall SB, Whitby CP. Yielding to stress in Pickering emulsions at dilute and intermediate volume fractions. Colloids Surf A Physicochem Eng Asp 2022;637:128237. [DOI: 10.1016/j.colsurfa.2021.128237] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]

Number	Cited by Other Article(s)
1	The formation, structural and rheological properties of emulsion gels stabilized by egg white protein-insoluble soybean fiber complex. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.108035] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Abstract Collapse Key Words Collapse MESH Headings Collapse Grants Collapse Affiliation(s) Collapse

Number

Cited by Other Article(s)

The formation, structural and rheological properties of emulsion gels stabilized by egg white protein-insoluble soybean fiber complex. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.108035] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]