Natural emulsifiers - Biosurfactants, phospholipids, biopolymers, and colloidal particles: Molecular and physicochemical basis of functional performance.

By D. McClements, C. Gumus. Advances in Colloid and Interface Science, 2016

808 citations recorded by the source corpus.

Subfields: Food Science, Materials Chemistry

View Paper: https://www.semanticscholar.org/paper/cc4dfd2e88a050c73665f98d30b60c93dc92a432

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, background): “Polysaccharides: Many polysaccharides used as food ingredients are highly hydrophilic molecules with poor surface activity, and are therefore unsuitable as emulsifiers [10, 22, 43].”
• Microbial Polyhydroxyalkanoates (PHAs): Efficient Replacement of Synthetic Polymers (2020, background): “1 3 polyesters such as polyhydroxyalkanoates (PHAs) and polylactic acid (PLA) can be used to produces bioplastics [12, 13].”