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Keyword

emulsifiers

Description: Substances that help form or stabilize emulsions by limiting the separation of mixed liquids, including in food products.
Wikidata ID: wiki/Q907356
OpenAlex ID: keywords/emulsifiers
A standardised static in vitro digestion method suitable for food – an international consensus
2014 · M. Minekus, M. Alminger, et al. · Food & Function · 5,797
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Surfactants and Polymers in Aqueous Solution
2002 · Krister Holmberg, Bo Jönsson, et al. · Wiley eBooks · 3,018
Food Emulsions: Principles, Practice, and Techniques
1998 · David Julian McClements · ScholarWorks@UMassAmherst (University of Massachusetts Amherst) · 2,478
Handbook of hydrocolloids
2009 · G. O. Phillips, P. A. Williams · Woodhead Publishing Limited eBooks · 2,106
Functional and bioactive properties of collagen and gelatin from alternative sources: A review
2011 · M.C. Gómez-Guillén, B. Giménez, et al. · Food Hydrocolloids · 2,054
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Hydrocolloids at interfaces and the influence on the properties of dispersed systems
2002 · Eric Dickinson · Food Hydrocolloids · 1,929
Handbook of Hydrocolloids
2020 · Phillips, Glyn O. 1927-2020, Williams, Peter A. · Elsevier eBooks · 1,398
Hydrocolloids as emulsifiers and emulsion stabilizers
2008 · Eric Dickinson · Food Hydrocolloids · 1,320
Nanoemulsion: an advanced mode of drug delivery system
2014 · Manjit Jaiswal, Rupesh Dudhe, et al. · 3 Biotech · 1,206
PDF
Food emulsions: principles, practice, and techniques
1999 · P Walstra · Trends in Food Science & Technology · 1,117
Protein-stabilized emulsions
2004 · David Julian McClements · Current Opinion in Colloid & Interface Science · 1,079
Interfacial rheological properties of adsorbed protein layers and surfactants: a review
2001 · Martin A. Bos, Ton van Vliet · Advances in Colloid and Interface Science · 1,000
Microfibrillated cellulose, a new cellulose product: properties, uses, and commercial potential
1983 · Albin F. Turbak, Fred William Snyder, et al. · 824
Surfactants in microbiology and biotechnology: Part 2. Application aspects
2006 · Ajay Singh, Jonathan D. Van Hamme, et al. · Biotechnology Advances · 758
Interfacial Phenomena in the Evaluation of Antioxidants: Bulk Oils vs Emulsions
1994 · Edwin N. Frankel, Shu-Wen Huang, et al. · Journal of Agricultural and Food Chemistry · 719
Nanostructured lipid carriers (NLC): A potential delivery system for bioactive food molecules
2013 · Fardin Tamjidi, Mohammad Shahedi, et al. · Innovative Food Science & Emerging Technologies · 689
Nanoemulsions for Food Applications: Development and Characterization
2011 · Hélder Daniel Silva, Miguel Ângelo Cerqueira, et al. · Food and Bioprocess Technology · 632
Arabinogalactan-proteins: structure, expression and function
2001 · A.M. Showalter · Cellular and Molecular Life Sciences · 630
Nanoemulsion as pharmaceutical carrier for dermal and transdermal drug delivery: Formulation development, stability issues, basic considerations and applications
2017 · Vineet Kumar Rai, Nidhi Mishra, et al. · Journal of Controlled Release · 621
Ice Cream Structural Elements that Affect Melting Rate and Hardness
2004 · M.R. Muse, R.W. Hartel · Journal of Dairy Science · 619
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Mechanisms of lipid oxidation in food dispersions
2010 · Thaddao Waraho, D. Julian McClements, et al. · Trends in Food Science & Technology · 615
Membrane emulsification — a literature review
2000 · Simon M. Joscelyne, Gun Trägårdh · Journal of Membrane Science · 579
Lipid Oxidation in Oil‐in‐Water Emulsions: Involvement of the Interfacial Layer
2014 · Claire C. Berton‐Carabin, Marie‐Hélène Ropers, et al. · Comprehensive Reviews in Food Science and Food Safety · 576
The role of bile salts in digestion
2010 · Julia Maldonado-Valderrama, Pete Wilde, et al. · Advances in Colloid and Interface Science · 573
Pectin as a rheology modifier: Origin, structure, commercial production and rheology
2016 · Siew Yin Chan, Wee Sim Choo, et al. · Carbohydrate Polymers · 560
Works count: 19,630
Citation count: 249,700
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