Emulsifying properties of milk protein concentrate functionalized by supercritical fluid extrusion is a research paper published in Journal of Food Processing and Preservation (2020). On theSindex it has a DataRank of 0. It has been cited 26 times.
Scored on demand from live citation data
DataRank reads this dataset's downstream impact straight off the citation graph — no black box, no proprietary weighting. How is this computed?
FAIR checklist signals are shown for context only and do not affect DataRank scoring.
We only score data papers we can read in full — never from an abstract alone.
National Institutes of Health
Grant: S10RR025502
FWCI
2.59
Citation Percentile
0.9%
Citation Trend
Fields of Study
Keywords