Advances in fabrication of emulsions with enhanced functionality using structural design principles

By D. McClements. 2012

412 citations recorded by the source corpus.

Subfields: Food Science, Materials Chemistry, Organic Chemistry

View Paper: https://www.semanticscholar.org/paper/50641680e550032a951157e333976b960ed75687

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. C. Gumus
2. D. McClements
3. Ricky S. H. Lam
4. M. Nickerson
5. E. Dickinson
6. Jiajia Rao
7. S. Jafari
8. U. Klinkesorn

In Materials Chemistry

1. D. McClements
2. C. Gumus
3. Ricky S. H. Lam
4. M. Nickerson
5. U. Klinkesorn

In Organic Chemistry

1. C. Gumus
2. Ricky S. H. Lam
3. M. Nickerson
4. D. McClements
5. U. Klinkesorn

Citations in the corpus

• Food proteins: a review on their emulsifying properties using a structure-function approach. (2013, background): “Over the past decade, mechanisms driving instability within protein-stabilised emulsions have been well documented (Ercelebi & Ibanoğlu, 2007; Reiffers-Magnani, Cuq, & Watzke, 2000; Van Aken, Bomhof, Zoet, Verbeek, & Oosterveld, 2011), along with a number of comprehensive reviews (Capek, 2004; McCle”
• Natural emulsifiers - Biosurfactants, phospholipids, biopolymers, and colloidal particles: Molecular and physicochemical basis of functional performance. (2016, background): “surfactants, such as Tweens or Spans [8-10] or animal-based emulsifiers, such as gelatin, egg protein, whey protein, or caseinate [11-14]. However, there has been increasing consumer demand for more natural, environmentally friendly, and sustainable commercial products [1517], and so many manufactur”