Formation, stability and properties of multilayer emulsions for application in the food industry.

By Demet Guzey, D. McClements. Advances in Colloid and Interface Science, 2006

878 citations recorded by the source corpus.

Subfields: Food Science, Materials Chemistry, Organic Chemistry

View Paper: https://www.semanticscholar.org/paper/8b2d5ca1ecc083a99a25989b7e3cad33d4d15090

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. E. Poverenov
2. D. McClements
3. Jiajia Rao
4. Hadar Arnon-Rips
5. S. Jafari
6. U. Klinkesorn
7. R. Dhall
8. N. Zuidam

In Materials Chemistry

1. U. Klinkesorn
2. Jiajia Rao
3. Hadar Arnon-Rips
4. E. Poverenov
5. S. Jafari
6. D. McClements
7. R. Dhall
8. E. Shimoni

In Organic Chemistry

1. U. Klinkesorn
2. Jiajia Rao
3. Hadar Arnon-Rips
4. E. Poverenov
5. S. Jafari
6. R. Dhall
7. N. Zuidam
8. D. McClements

Citations in the corpus

• Food-Grade Nanoemulsions: Formulation, Fabrication, Properties, Performance, Biological Fate, and Potential Toxicity (2011, methodology): “, by electrostatic deposition of one or more layers of charged biopolymers (or other charged species) onto the surfaces of oppositely charged emulsifier-coated oil droplets (Guzey and McClements 2006a; 2006b).”
• Overview of Microencapsulates for Use in Food Products or Processes and Methods to Make Them (2010, background): “This procedure can be repeated to form emulsion droplets with three or more layers at their interface (Guzey and McClements 2006).”
• The Role of Chitosan in Emulsion Formation and Stabilization (2013, methodology): “It can be used to produce multiple layer emulsifiers and/or polyelectrolytes at interfacial layers around oil droplets.(54) For the LBL approach, an ionic emulsifier is first used to produce a “primary” emulsion, and then an oppositely charged polyelectrolyte or biopolymer is added to the system.”
• Improving food products' quality and storability by using Layer by Layer edible coatings (2018, methodology): “The LbL approach has also entered the field of food technology, where encapsulation of active compounds was performed to enhance the nutritional quality and functionally of certain food products by using LbL micelles and active films (Guzey & McClements, 2006; Weiss et al., 2006).”
• Improving emulsion formation, stability and performance using mixed emulsifiers: A review. (2017, background): “The formation of emulsifier complexes at droplet surfaces alters interfacial properties, such as charge, thickness, and rheology, which may impact emulsion stability and other characteristics [11, 12, 122].”