Food-grade particles for emulsion stabilization

By I. Tavernier, Wahyu Wijaya, P. Meeren, Koen Dewettinck, Ashok R. Patel. 2016

341 citations recorded by the source corpus.

Subfields: Food Science, Materials Chemistry

View Paper: https://www.semanticscholar.org/paper/ee99129d59aab263a2b0c39fe49f3baed1bb13d5

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): “However, it should be noted that there has been considerable interest in the development and utilization of particle-based emulsifiers recently, which are capable of stabilizing emulsions through a Pickering stabilization mechanism [14-17].”