Impact of Oil Type on Nanoemulsion Formation and Ostwald Ripening Stability
- Journal
- Langmuir
In The Last Decade
doi.org/10.1021/la801685v →Countries where authors are citing Impact of Oil Type on Nanoemulsion Formation and Ostwald Ripening Stability
This map shows the geographic impact of Impact of Oil Type on Nanoemulsion Formation and Ostwald Ripening Stability. It shows the number of citations coming from papers published by authors working in each country. You can also color the map by specialization and compare the number of citations received by Impact of Oil Type on Nanoemulsion Formation and Ostwald Ripening Stability with the expected number of citations based on a country's size and research output (numbers larger than one mean the country cites Impact of Oil Type on Nanoemulsion Formation and Ostwald Ripening Stability more than expected).
Fields of papers citing Impact of Oil Type on Nanoemulsion Formation and Ostwald Ripening Stability
This network shows the impact of Impact of Oil Type on Nanoemulsion Formation and Ostwald Ripening Stability. Nodes represent research fields, and links connect fields that are likely to share authors. Colored nodes show fields that tend to cite the Impact of Oil Type on Nanoemulsion Formation and Ostwald Ripening Stability.
About Impact of Oil Type on Nanoemulsion Formation and Ostwald Ripening Stability
This paper, published in 2008, received 613 indexed citations . Written by Tim J. Wooster, Matt Golding and Peerasak Sanguansri covering the research area of Analytical Chemistry, Mechanical Engineering and Food Science. It is primarily cited by scholars working on Food Science (473 citations), Materials Chemistry (186 citations) and Organic Chemistry (136 citations). Published in Langmuir.
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This paper is also available at doi.org/10.1021/la801685v.