Charge Equilibria

Charge Equilibria is a theoretical construct in food chemistry that describes the state of balance between positively and negatively charged species in food systems, governing the stability and interaction of macromolecules under varying physicochemical conditions.

183

Publications

8.8K

Citations

478

Authors

166

Institutions

Publications per year

2017–2026

9

Parents

Authors

478

  1. MR
    Martı́ Rosés

    Universitat de Barcelona, Spain

    9 publications · 307 citations

    9

    h-index

  2. EB
    Elisabeth Bosch

    Universitat de Barcelona, Spain

    6 publications · 257 citations

    6

    h-index

  3. MS
    Man Seung Lee

    Mokpo National University, South Korea

    5 publications · 126 citations

    5

    h-index

  4. CR
    Clara Ràfols

    Universitat de Barcelona, Spain

    4 publications · 220 citations

    4

    h-index

  5. JE
    John E. Sheats

    Rider University, United States

    3 publications · 65 citations

    3

    h-index

1–5 of 478

Venues

  1. Chemical Physics Letters

    9 publications · 205 citations

    10

    h-index

  2. The Journal of Physical Chemistry

    8 publications · 338 citations

    8

    h-index

  3. Journal of the American Chemical Society

    JACS · 8 publications · 153 citations

    8

    h-index

  4. Journal of Colloid and Interface Science

    5 publications · 131 citations

    5

    h-index

  5. Analytica Chimica Acta

    5 publications · 113 citations

    5

    h-index

1–5