Paolo D’Antona

A weak gel model for foods

Domenico Gabriele, Bruno de Cindio, Paolo D’Antona · Rheologica Acta · 2001 · 342 citations

Food Chemistry, Nutrition, Food Physic +8

Rheological Behavior and Structural Interpretation of Waxy Crude Oil Gels

Ruben F. G. Visintin, Romano Lapasin, Emanuele Vignati et al. · Langmuir · 2005 · 239 citations

Materials Science, Rheological Constitutive Equation, Thixotropy +14

Structure of waxy crude oil emulsion gels

Ruben F. G. Visintin, Thomas P. Lockhart, Romano Lapasin et al. · Journal of Non-Newtonian Fluid Mechanics · 2007 · 144 citations

Materials Science, Engineering, Polymer Science +3

Comparative analysis of tetracycline-containing dental gels: Poloxamer- and monoglyceride-based formulations

Elisabetta Esposito, V. Carotta, Alessandro Scabbia et al. · International Journal of Pharmaceutics · 1996 · 127 citations

Biopolymer Gel, Pharmaceutical Science, Biomedical Engineering +2

Study of Gelling Behavior of Poly(vinyl alcohol)-Methacrylate for Potential Utilizations in Tissue Replacement and Drug Delivery

Francesca Cavalieri, Fausto Miano, Paolo D’Antona et al. · Biomacromolecules · 2004 · 80 citations

Tissue Engineering, Hydrogels, Biopolymer Gel +13