Fabrication of ultrafine edible emulsions: Comparison of high-energy and low-energy homogenization methods

By Ying Yang, Christopher Marshall-Breton, M. Leser, A. Sher, D. McClements. 2012

186 citations recorded by the source corpus.

Subfields: Food Science, Materials Chemistry

View Paper: https://www.semanticscholar.org/paper/361c7915eb9a8da48a9f5a655314c69d3e50030f

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

In Food Science

1. I. Solé
2. C. Solans
3. D. McClements
4. M. Chandrasekaran
5. J. Jeevahan
6. S. Jafari

In Materials Chemistry

1. D. McClements
2. S. Jafari
3. M. Chandrasekaran
4. J. Jeevahan

Citations in the corpus

• Nano-emulsions: Formation by low-energy methods (2012, background): “[38] Yang Y, Marshall-Breton C, Leser ME, Sher AA, McClements DJ.”
• An Overview of Ultrasound-Assisted Food-Grade Nanoemulsions (2013, unknown): “High-energy techniques, that is, highpressure homogenization [22–32], microfluidization [26, 33–38] and ultrasonication [22, 36, 39–42], have been extensively used to produce nanosize droplets.”