Concepedia

Emulsifier Systems

Emulsifier Systems is a formulated combination of surface-active agents that function synergistically to stabilize the oil-water interface in ice cream mix, thereby controlling fat destabilization, improving air incorporation, and enhancing textural consistency during freezing and storage.

484

Publications

24.1K

Citations

1.8K

Authors

584

Institutions

Publications per year

2017–2026

173

Parents

Publications

484

Ultrasound-assisted emulsification–microextraction of emergent contaminants and pesticides in environmental waters

Jorge Regueiro, Marı́a Llompart, Carmen Garcı́a-Jares et al. · Journal of Chromatography A · 2008 · 544 citations

, , +10

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

Effect of emulsifier and guar gum on micro structural, rheological and baking performance of frozen bread dough

Pablo D. Ribotta, Gabriela Pérez, Alberto E. León et al. · Food Hydrocolloids · 2003 · 273 citations

, , +12

Rheological properties and quality of rice cakes formulated with different gums and an emulsifier blend

Elif Turabi, Gülüm Şümnü, Serpil Şahin · Food Hydrocolloids · 2007 · 262 citations · Full text

, , +12

Factors Influencing the Freeze‐Thaw Stability of Emulsion‐Based Foods

Brian Degner, Cheryl Chung, Vicki Schlegel et al. · Comprehensive Reviews in Food Science and Food Safety · 2014 · 261 citations

, , +17

1–5 of 484

Authors

1.8K

  1. DJ
    David Julian McClements

    University of Massachusetts Amherst, United States

    9 publications · 1.2K citations

    9

    h-index

  2. HA
    H. A. Nasr‐El‐Din

    Texas A&M University, United States

    6 publications · 163 citations

    6

    h-index

  3. KS
    Karin Schroën

    Wageningen University & Research, Netherlands

    6 publications · 442 citations

    6

    h-index

  4. RW
    R.A. Williams

    University of Leeds, United Kingdom

    5 publications · 116 citations

    5

    h-index

  5. IT
    Ian T. Norton

    University of Birmingham, United Kingdom

    5 publications · 189 citations

    5

    h-index

1–5 of 1.8K

Institutions

584

  1. Wageningen University & Research

    Wageningen, The Netherlands

    16 h-index

    39 publications

    2.6K citations

  2. Centre National de la Recherche Scientifique

    Paris, France

    13 h-index

    45 publications

    3K citations

  3. University of Massachusetts Amherst

    Amherst Center, United States

    11 h-index

    22 publications

    3K citations

  4. Jiangnan University

    Wuxi, China

    10 h-index

    50 publications

    1.5K citations

  5. South China University of Technology

    Guangzhou, China

    8 h-index

    34 publications

    1.7K citations

  6. University of Birmingham

    Birmingham, United Kingdom

    8 h-index

    23 publications

    881 citations

  7. China University of Petroleum, East China

    Qingdao, China

    7 h-index

    37 publications

    1.6K citations

  8. State Key Laboratory of Food Science and Technology

    Wuxi, China

    6 h-index

    31 publications

    1.2K citations

1–8 of 584

Venues

  1. Food Hydrocolloids

    32 publications · 2.6K citations

    28

    h-index

  2. Food Chemistry

    24 publications · 946 citations

    20

    h-index

  3. 17

    h-index

  4. Journal of Colloid and Interface Science

    18 publications · 1.1K citations

    17

    h-index

  5. Journal of Food Engineering

    15 publications · 1.1K citations

    14

    h-index

1–5