| A weak gel model for foods D Gabriele, B de Cindio, P D'Antona Rheologica Acta 40 (2), 120-127, 2001 | 385 | 2001 |
| A rheological and microstructural characterisation of bigels for cosmetic and pharmaceutical uses FR Lupi, A Shakeel, V Greco, CO Rossi, N Baldino, D Gabriele Materials Science and Engineering: C 69, 358-365, 2016 | 147 | 2016 |
| The effects of intermolecular interactions on the physical properties of organogels in edible oils FR Lupi, V Greco, N Baldino, B de Cindio, P Fischer, D Gabriele Journal of colloid and interface science 483, 154-164, 2016 | 121 | 2016 |
| Low temperature rheology of polyphosphoric acid (PPA) added bitumen N Baldino, D Gabriele, CO Rossi, L Seta, FR Lupi, P Caputo Construction and Building Materials 36, 592-596, 2012 | 118 | 2012 |
| Bigels: A unique class of materials for drug delivery applications A Shakeel, FR Lupi, D Gabriele, N Baldino, B De Cindio Soft Materials 16 (2), 77-93, 2018 | 109 | 2018 |
| Rheological effects on bitumen of polyphosphoric acid (PPA) addition N Baldino, D Gabriele, FR Lupi, CO Rossi, P Caputo, T Falvo Construction and Building Materials 40, 397-404, 2013 | 102 | 2013 |
| Key characteristics and modelling of bigels systems: A review A Shakeel, U Farooq, T Iqbal, S Yasin, FR Lupi, D Gabriele Materials Science and Engineering: C 97, 932-953, 2019 | 101 | 2019 |
| A rheological characterisation of an olive oil/fatty alcohols organogel FR Lupi, D Gabriele, V Greco, N Baldino, L Seta, B De Cindio Food research international 51 (2), 510-517, 2013 | 96 | 2013 |
| A rheological analysis of structured water-in-olive oil emulsions FR Lupi, D Gabriele, B De Cindio, MC Sánchez, C Gallegos Journal of Food Engineering 107 (3-4), 296-303, 2011 | 95 | 2011 |
| Bigels and multi-component organogels: An overview from rheological perspective A Shakeel, U Farooq, D Gabriele, AG Marangoni, FR Lupi Food Hydrocolloids 111, 106190, 2021 | 94 | 2021 |
| Olive oil and hyperthermal water bigels for cosmetic uses FR Lupi, L Gentile, D Gabriele, S Mazzulla, N Baldino, B De Cindio Journal of colloid and interface science 459, 70-78, 2015 | 90 | 2015 |
| Effect of organogelator and fat source on rheological properties of olive oil-based organogels FR Lupi, D Gabriele, D Facciolo, N Baldino, L Seta, B De Cindio Food Research International 46 (1), 177-184, 2012 | 82 | 2012 |
| Characterisation of dairy emulsions by NMR and rheological techniques D Gabriele, M Migliori, R Di Sanzo, CO Rossi, SA Ruffolo, B De Cindio Food Hydrocolloids 23 (3), 619-628, 2009 | 73 | 2009 |
| Rheology and adsorption behaviour of β-casein and β-lactoglobulin mixed layers at the sunflower oil/water interface L Seta, N Baldino, D Gabriele, FR Lupi, B de Cindio Colloids and Surfaces A: Physicochemical and Engineering Aspects 441, 669-677, 2014 | 68 | 2014 |
| Rheological investigation of pectin-based emulsion gels for pharmaceutical and cosmetic uses FR Lupi, D Gabriele, L Seta, N Baldino, B de Cindio, R Marino Rheologica Acta 54, 41-52, 2015 | 66 | 2015 |
| Olive oil/policosanol organogels for nutraceutical and drug delivery purposes FR Lupi, D Gabriele, N Baldino, P Mijovic, OI Parisi, F Puoci Food & function 4 (10), 1512-1520, 2013 | 63 | 2013 |
| The effect of surfactant type on the rheology of ovalbumin layers at the air/water and oil/water interfaces L Seta, N Baldino, D Gabriele, FR Lupi, B de Cindio Food Hydrocolloids 29 (2), 247-257, 2012 | 55 | 2012 |
| The influence of carrageenan on interfacial properties and short-term stability of milk whey proteins emulsions L Seta, N Baldino, D Gabriele, FR Lupi, B de Cindio Food Hydrocolloids 32 (2), 373-382, 2013 | 53 | 2013 |
| Modelling of high quality pasta drying: mathematical model and validation M Migliori, D Gabriele, B de Cindio, CM Pollini Journal of Food Engineering 69 (4), 387-397, 2005 | 47 | 2005 |
| Effect of shear rate on crystallisation phenomena in olive oil-based organogels FR Lupi, D Gabriele, B de Cindio Food and bioprocess technology 5, 2880-2888, 2012 | 45 | 2012 |
