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Emulsion (German Wikipedia)

Analysis of information sources in references of the Wikipedia article "Emulsion" in German language version.

Last modified:

Ref.Un. Ref.Website
Global rank German rank
77doi.org
2nd place
3rd place
32books.google.at
3,212th place
278th place
11zdb-katalog.de
107th place
5th place
11espacenet.com
950th place
160th place
11hielscher.com
low place
low place
11wiley.com
150th place
246th place

books.google.at (Global: 3,212th place; German: 278th place)

doi.org (Global: 2nd place; German: 3rd place)

  • Philipp L. Fuhrmann, Guido Sala, Markus Stieger, Elke Scholten: Clustering of oil droplets in o/w emulsions: Controlling cluster size and interaction strength. In: Food Research International. Band 122, August 2019, ISSN 0963-9969, S. 537–547, doi:10.1016/j.foodres.2019.04.027.
  • Y. S. Gu, E. A. Decker, D. J. McClements: Formation of colloidosomes adsorption of small charged oil droplets onto the surfaces of large oppositely charged oil droplets. In: Food Hydrocolloids. Band 21, 2007, S. 516–526. doi:10.1016/j.foodhyd.2006.05.011
  • Y. S. Gu, E. A. Decker, D. J. McClements: Formation of colloidosomes adsorption of small charged oil droplets onto the surfaces of large oppositely charged oil droplets. In: Food Hydrocolloids. Band 21, 2007, S. 516–526. doi:10.1016/j.foodhyd.2006.05.011
  • E. Dickinson: Use of nanoparticles and microparticles in the formation and stabilization of food emulsions. In: Trends in Food Science & Technology. Band 24, 2012, S. 4–12. doi:10.1016/j.tifs.2011.09.006
  • S. U. Pickering: Emulsions. In: Journal of the Chemical Society. Band 91, 1907, S. 2001–2021. doi:10.1039/CT9079102001
  • G. T. Vladisavljević, I. Kobayashi, M. Nakajima: Production of uniform droplets using membrane, microchannel and microfluidic emulsification devices. In: Microfluid Nanofluid. Band 13, 2012, S. 151–178. doi:10.1007/s10404-012-0948-0
  • G. Muschiolik, E. Dickinson: Double Emulsions Relevant to Food Systems: Preparation, Stability, and Applications. In: Comprehensive Reviews in Food Science and Food Safety. Band 16, 2017, S. 532–555. doi:10.1111/1541-4337.12261

espacenet.com (Global: 950th place; German: 160th place)

worldwide.espacenet.com

  • Patent EP0674941B1: Vorrichtung zur Bildung einer Öl-Wasser-Emulsion. Angemeldet am 10. März 1995, veröffentlicht am 29. Oktober 1997, Anmelder: MTU friedrichshafen GmbH, Erfinder: Georg Donauer et al.‌

hielscher.com (Global: low place; German: low place)

wiley.com (Global: 150th place; German: 246th place)

processtechnology.wiley.com

  • G. Muschiolik: Emulsionen als Verkapselungssysteme in Future Foods. In: CIT. Nr. 9, 2025, S. 42–45 (englisch, wiley.com).

zdb-katalog.de (Global: 107th place; German: 5th place)

  • Philipp L. Fuhrmann, Guido Sala, Markus Stieger, Elke Scholten: Clustering of oil droplets in o/w emulsions: Controlling cluster size and interaction strength. In: Food Research International. Band 122, August 2019, ISSN 0963-9969, S. 537–547, doi:10.1016/j.foodres.2019.04.027.