Concepedia

Emulsifier Effects

Emulsifier Effects is a phenomenon in dairy science referring to the alteration of fat crystallization behavior in butter due to the presence of emulsifiers, which modulate nucleation, crystal growth, and polymorphic form by interacting with milk fat globule membranes and interfacial layers.

1.1K

Publications

47.9K

Citations

3.9K

Authors

1K

Institutions

Publications per year

2017–2026

378

Parents

Publications

1.1K

A new method for determining the minimum inhibitory concentration of essential oils

C.M. Mann, J.L. Markham · Journal of Applied Microbiology · 1998 · 502 citations

, , +13

Influence of emulsifier type on in vitro digestibility of lipid droplets by pancreatic lipase

Saehun Mun, Eric A. Decker, David Julian McClements · Food Research International · 2007 · 446 citations

, , +17

New Mathematical Model for Interpreting pH-Stat Digestion Profiles: Impact of Lipid Droplet Characteristics on in Vitro Digestibility

Yan Li, David Julian McClements · Journal of Agricultural and Food Chemistry · 2010 · 410 citations

, , +17

Influence of initial emulsifier type on microstructural changes occurring in emulsified lipids during in vitro digestion

Sun Jin Hur, Eric A. Decker, David Julian McClements · Food Chemistry · 2008 · 301 citations

, , +17

Influence of lipid shell physicochemical properties on ultrasound-induced microbubble destruction

Mark A. Borden, Dustin E. Kruse, Charles F. Caskey et al. · IEEE Transactions on Ultrasonics Ferroelectrics and Frequency Control · 2005 · 286 citations

, , +15

1–5 of 1.1K

Authors

3.9K

  1. DJ
    David Julian McClements

    University of Massachusetts Amherst, United States

    32 publications · 4.1K citations

    30

    h-index

  2. NG
    Nissim Garti

    Hebrew University of Jerusalem, Israel

    14 publications · 747 citations

    14

    h-index

  3. EA
    Eric A. Decker

    University of Massachusetts Amherst, United States

    11 publications · 1.6K citations

    11

    h-index

  4. IC
    Ignác Capek

    Polymer Institute of the Slovak Academy of Sciences, Slovakia

    10 publications · 236 citations

    10

    h-index

  5. CJ
    Charlotte Jacobsen

    Technical University of Denmark, Denmark

    9 publications · 564 citations

    9

    h-index

1–5 of 3.9K

Institutions

1K

  1. University of Massachusetts Amherst

    Amherst Center, United States

    27 h-index

    86 publications

    10.5K citations

  2. State Key Laboratory of Food Science and Technology

    Wuxi, China

    15 h-index

    68 publications

    3.6K citations

  3. Jiangnan University

    Wuxi, China

    13 h-index

    53 publications

    2.9K citations

  4. China Agricultural University

    Beijing, China

    13 h-index

    77 publications

    3.2K citations

  5. Centre National de la Recherche Scientifique

    Paris, France

    12 h-index

    31 publications

    2K citations

  6. South China University of Technology

    Guangzhou, China

    12 h-index

    40 publications

    2.5K citations

  7. Universidade de São Paulo

    São Paulo, Brazil

    12 h-index

    36 publications

    1.1K citations

  8. Hebrew University of Jerusalem

    Jerusalem, Israel

    12 h-index

    31 publications

    1.8K citations

1–8 of 1K

Venues

  1. Journal of Agricultural and Food Chemistry

    48 publications · 3K citations

    33

    h-index

  2. Food Hydrocolloids

    42 publications · 3K citations

    29

    h-index

  3. Journal of Food Science

    JFS · 41 publications · 2.2K citations

    26

    h-index

  4. LWT

    27 publications · 1.5K citations

    21

    h-index

  5. Langmuir

    23 publications · 1.7K citations

    21

    h-index

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