Concepedia

Gel Stability

Gel Stability is a physicochemical property that characterizes the ability of a food gel to maintain its three-dimensional network structure and functional attributes under defined environmental or processing conditions.

2.5K

Publications

118.6K

Citations

8.2K

Authors

1.8K

Institutions

Publications per year

2017–2026

826

Parents

Publications

2.5K

Substrate Compliance versus Ligand Density in Cell on Gel Responses

Adam J. Engler, Lucie Bačáková, Cynthia Newman et al. · Biophysical Journal · 2004 · 1.1K citations · Full text

, , +14

Effect of alkalis on fresh C–S–H gels. FTIR analysis

I. García-Lodeiro, Donald E. Macphee, A. Palomo et al. · Cement and Concrete Research · 2009 · 811 citations · Full text

, , +7

Self-Oscillating Gel

Ryo Yoshida, Toshikazu Takahashi, Tomohiko Yamaguchi et al. · Journal of the American Chemical Society · 1996 · 691 citations

, , +8

Organogels: An Alternative Edible Oil‐Structuring Method

Journal of the American Oil Chemists Society · 2012 · 651 citations

, , +16

Stabilization of gelatin films by crosslinking with genipin

Adriana Bigi, G. Cojazzi, Silvia Panzavolta et al. · Biomaterials · 2002 · 625 citations

, , +10

1–5 of 2.5K

Authors

8.2K

  1. SB
    Soottawat Benjakul

    Prince of Songkla University, Thailand

    46 publications · 2.1K citations

    29

    h-index

  2. BB
    Baojun Bai

    Missouri University of Science and Technology, United States

    18 publications · 1.1K citations

    18

    h-index

  3. KN
    Katsuyoshi Nishinari

    Osaka City University, Japan

    25 publications · 1.7K citations

    18

    h-index

  4. SS
    Seiji Shinkai

    Kyushu University, Japan

    14 publications · 874 citations

    14

    h-index

  5. CX
    Changhu Xue

    Ocean University of China, China

    13 publications · 826 citations

    13

    h-index

1–5 of 8.2K

Institutions

1.8K

  1. State Key Laboratory of Food Science and Technology

    Wuxi, China

    33 h-index

    256 publications

    14.6K citations

  2. Jiangnan University

    Wuxi, China

    32 h-index

    195 publications

    9.6K citations

  3. Prince of Songkla University

    Songkhla, Thailand

    30 h-index

    113 publications

    5K citations

  4. Centre National de la Recherche Scientifique

    Paris, France

    28 h-index

    135 publications

    6.4K citations

  5. Wageningen University & Research

    Wageningen, The Netherlands

    27 h-index

    92 publications

    6.7K citations

  6. Dalian Polytechnic University

    Dalian, China

    22 h-index

    175 publications

    6K citations

  7. Huazhong Agricultural University

    Wuhan, China

    21 h-index

    137 publications

    7.5K citations

  8. China University of Petroleum, East China

    Qingdao, China

    21 h-index

    155 publications

    6.9K citations

1–8 of 1.8K

Venues

  1. Food Hydrocolloids

    207 publications · 12.9K citations

    72

    h-index

  2. Journal of Food Science

    JFS · 127 publications · 6.5K citations

    47

    h-index

  3. LWT

    81 publications · 3.7K citations

    40

    h-index

  4. Food Chemistry

    54 publications · 4.1K citations

    37

    h-index

  5. Journal of Applied Polymer Science

    115 publications · 4.2K citations

    36

    h-index

1–5