| Fat crystals and water-in-oil emulsion stability S Ghosh, D Rousseau Current Opinion in Colloid & Interface Science 16 (5), 421-431, 2011 | 252 | 2011 |
| Effect of pH on the inter-relationships between the physicochemical, interfacial and emulsifying properties for pea, soy, lentil and canola protein isolates C Chang, S Tu, S Ghosh, MT Nickerson Food Research International 77, 360-367, 2015 | 223 | 2015 |
| Factors affecting the freeze–thaw stability of emulsions S Ghosh, JN Coupland Food Hydrocolloids 22 (1), 105-111, 2008 | 192 | 2008 |
| Oxidative stability of flaxseed oil: Effect of hydrophilic, hydrophobic and intermediate polarity antioxidants A Mohanan, MT Nickerson, S Ghosh Food chemistry 266, 524-533, 2018 | 137 | 2018 |
| Comparison of Pickering and network stabilization in water-in-oil emulsions S Ghosh, T Tran, D Rousseau Langmuir 27 (11), 6589-6597, 2011 | 135 | 2011 |
| Freeze–thaw stability of water-in-oil emulsions S Ghosh, D Rousseau Journal of colloid and interface science 339 (1), 91-102, 2009 | 114 | 2009 |
| Fat crystal-stabilized water-in-oil emulsions as controlled release systems M Nadin, D Rousseau, S Ghosh LWT-Food Science and Technology 56 (2), 248-255, 2014 | 104 | 2014 |
| On the stability of oil-in-water emulsions to freezing GL Cramp, AM Docking, S Ghosh, JN Coupland Food hydrocolloids 18 (6), 899-905, 2004 | 102 | 2004 |
| Kinetic stability and rheology of wax-stabilized water-in-oil emulsions at different water cuts S Haj-shafiei, S Ghosh, D Rousseau Journal of colloid and interface science 410, 11-20, 2013 | 99 | 2013 |
| Improved stabilization of nanoemulsions by partial replacement of sodium caseinate with pea protein isolate M Yerramilli, N Longmore, S Ghosh Food Hydrocolloids 64, 99-111, 2017 | 94 | 2017 |
| Structure–Functionality of lentil protein-polyphenol conjugates S Parolia, J Maley, R Sammynaiken, R Green, M Nickerson, S Ghosh Food Chemistry 367, 130603, 2022 | 91 | 2022 |
| Effect of aqueous composition on the freeze-thaw stability of emulsions S Ghosh, GL Cramp, JN Coupland Colloids and Surfaces A: Physicochemical and Engineering Aspects 272 (1-2 …, 2006 | 90 | 2006 |
| Intermolecular interactions during complex coacervation of pea protein isolate and gum Arabic S Liu, YL Cao, S Ghosh, D Rousseau, NH Low, MT Nickerson Journal of agricultural and food chemistry 58 (1), 552-556, 2010 | 89 | 2010 |
| Formation, stability and in vitro digestibility of nanoemulsions stabilized by high-pressure homogenized lentil proteins isolate M Primozic, A Duchek, M Nickerson, S Ghosh Food Hydrocolloids 77, 126-141, 2018 | 86 | 2018 |
| Raman spectroscopy of the polymorphic forms and liquid state of cocoa butter S Bresson, D Rousseau, S Ghosh, ME Marssi, V Faivre European Journal of Lipid Science and Technology 113 (8), 992-1004, 2011 | 71 | 2011 |
| Triacylglycerol interfacial crystallization and shear structuring in water-in-oil emulsions S Ghosh, D Rousseau Crystal Growth & Design 12 (10), 4944–4954, 2012 | 70 | 2012 |
| Utilization of pulse protein-xanthan gum complexes for foam stabilization: The effect of protein concentrate and isolate at various pH A Mohanan, MT Nickerson, S Ghosh Food Chemistry 316, 126282, 2020 | 69 | 2020 |
| Long-term stability of sodium caseinate-stabilized nanoemulsions M Yerramilli, S Ghosh Journal of Food Science and Technology 54, 82-92, 2017 | 69 | 2017 |
| Stability and rheology of canola protein isolate-stabilized concentrated oil-in-water emulsions YR Tang, S Ghosh Food Hydrocolloids 113, 106399, 2021 | 65 | 2021 |
| Influence of Emulsifier Concentration on Nanoemulsion Gelation VV Erramreddy, S Ghosh Langmuir 30 (37), 11062-11074, 2014 | 64 | 2014 |
