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Effect of diacylglycerol interfacial crystallization on the physical stability of water-in-oil emulsions

Overview of attention for article published in Food Chemistry, May 2020
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Citations

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47 Mendeley
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Title
Effect of diacylglycerol interfacial crystallization on the physical stability of water-in-oil emulsions
Published in
Food Chemistry, May 2020
DOI 10.1016/j.foodchem.2020.127014
Pubmed ID
Authors

Jia Yang, Chaoying Qiu, Guanghui Li, Wan Jun Lee, Chin Ping Tan, Oi Ming Lai, Yong Wang

Mendeley readers

Mendeley readers

The data shown below were compiled from readership statistics for 47 Mendeley readers of this research output. Click here to see the associated Mendeley record.

Geographical breakdown

Country Count As %
Unknown 47 100%

Demographic breakdown

Readers by professional status Count As %
Student > Ph. D. Student 9 19%
Student > Master 7 15%
Student > Bachelor 6 13%
Student > Doctoral Student 3 6%
Lecturer 2 4%
Other 5 11%
Unknown 15 32%
Readers by discipline Count As %
Agricultural and Biological Sciences 7 15%
Chemistry 7 15%
Engineering 4 9%
Chemical Engineering 3 6%
Biochemistry, Genetics and Molecular Biology 2 4%
Other 6 13%
Unknown 18 38%