Creaming is a sedimentation phenomenon in colloidal dispersions wherein dispersed droplets or particles migrate toward the top of the suspension due to density differences with the continuous phase, resulting in non-uniform concentration distribution over time.
139
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7.1K
Citations
472
Authors
182
Institutions
Publications per year
2017–2026
39
Publications
139
Stabilization of Water-in-Water Emulsions by Nanorods
Karthik Peddireddy, Taco Nicolaï, Lazhar Benyahia et al. · ACS Macro Letters · 2016 · 184 citations
1–5 of 139
Authors
472
- BP
4
h-index
- JM
3
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- DJDavid Julian McClements
University of Massachusetts Amherst, United States
3 publications · 96 citations
3
h-index
- PF
3
h-index
- MZ
3
h-index
1–5 of 472
Institutions
182
Lund University
Lund, Sweden
5 h-index
9 publications
440 citations
Consejo Nacional de Investigaciones Científicas y Técnicas
Buenos Aires, Argentina
4 h-index
10 publications
529 citations
South China University of Technology
Guangzhou, China
4 h-index
16 publications
1.5K citations
University of Hull
Hull, United Kingdom
4 h-index
12 publications
3.3K citations
Centro de Investigación y Desarrollo en Criotecnología de Alimentos
La Plata, Argentina
4 h-index
10 publications
529 citations
South China Botanical Garden
Guangzhou, China
3 h-index
4 publications
311 citations
Universidad de Sevilla
Seville, Spain
3 h-index
13 publications
247 citations
École Polytechnique Fédérale de Lausanne
Lausanne, Switzerland
3 h-index
8 publications
235 citations
1–8 of 182
Venues
- Journal of Agricultural and Food Chemistry
11 publications · 497 citations
11
h-index
- Langmuir
8 publications · 1.6K citations
8
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- Journal of Dairy Science
JDS · 8 publications · 253 citations
8
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- Journal of Food Science
JFS · 6 publications · 306 citations
6
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- Food Hydrocolloids
5 publications · 182 citations
5
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1–5