High- and Low-Energy Emulsifications for Food Applications: A Focus on Process Parameters

By R. C. Santana, F. Perrechil, Rodrigo L. O. R. Cunha. Food Engineering Reviews, 2013

160 citations recorded by the source corpus.

Subfields: Food Science, Materials Chemistry

View Paper: https://www.semanticscholar.org/paper/a040d44749c58e781ae02c5abb7e61851ed0606c

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. S. Jafari
2. D. McClements
3. E. Dickinson
4. Jiajia Rao
5. U. Klinkesorn
6. H. Feng
7. S. Kentish

In Materials Chemistry

1. S. Jafari
2. D. McClements
3. U. Klinkesorn

Citations in the corpus

• Improving emulsion formation, stability and performance using mixed emulsifiers: A review. (2017, methodology): “creaming stability in a number of ways: Initial droplet size: The size of the droplets produced during homogenization depends on the nature of the emulsifiers used to stabilize the emulsion [1, 72, 141].”