Standout Papers

Preparation, structure-property relationships and applications of different emulsion gels: Bulk emulsion gels... 2020 2026 2022 2024267
  1. Preparation, structure-property relationships and applications of different emulsion gels: Bulk emulsion gels, emulsion gel particles, and fluid emulsion gels (2020)
    Duanquan Lin, Alan L. Kelly et al. Trends in Food Science & Technology

Immediate Impact

2 by Nobel laureates 54 standout
Sub-graph 1 of 23

Citing Papers

Insight into succinylated modified soy protein isolate-sodium alginate emulsion gels: Structural properties, interactions and quercetin release behavior
2024 Standout
Remodeling mechanism of gel network structure of soy protein isolate amyloid fibrils mediated by cellulose nanocrystals
2024 Standout
2 intermediate papers

Works of Duanquan Lin being referenced

Alginate-based emulsion micro-gel particles produced by an external/internal O/W/O emulsion-gelation method: Formation, suspension rheology, digestion, and application to gel-in-gel beads
2021
Effect of plant protein mixtures on the microstructure and rheological properties of myofibrillar protein gel derived from red sea bream (Pagrosomus major)
2019
and 4 more

Author Peers

Author Last Decade Papers Cites
Duanquan Lin 764 138 156 170 166 14 958
Shima Momen 835 219 110 98 161 19 1.0k
Jes C. Knudsen 763 131 246 102 187 29 1.2k
Haili Niu 413 133 297 186 247 29 954
Ziteng Lian 782 232 119 119 282 21 958
Shicheng Dai 796 219 121 111 287 23 947
Elisabeth David-Briand 542 168 220 122 109 23 773
Lydia Campbell 653 170 167 122 146 17 837
Zhongjiang Wang 652 118 154 103 192 34 852
Vanda B. Galazka 789 135 160 171 120 15 933
Changling Wu 759 222 201 88 215 27 975

All Works

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2026