Concepedia

Emulsion Homogenization

Emulsion Homogenization is a food emulsification technique that reduces droplet size and distributes dispersed phase uniformly within the continuous phase through mechanical energy input, thereby enhancing physical stability and delaying phase separation.

140

Publications

10.3K

Citations

508

Authors

192

Institutions

Publications per year

2017–2026

56

Parents

Publications

140

Formation of nanoemulsions stabilized by model food-grade emulsifiers using high-pressure homogenization: Factors affecting particle size

Cheng Qian, David Julian McClements · Food Hydrocolloids · 2010 · 895 citations

, , +16

A stable, radioactive substrate emulsion for assay of lipoprotein lipase

Peter Nilsson‐Ehle, Michael C. Schotz · Journal of Lipid Research · 1976 · 842 citations · Full text

, , +16

Characterization and stability evaluation of β-carotene nanoemulsions prepared by high pressure homogenization under various emulsifying conditions

Yuan Yuan, Yanxiang Gao, Jian Zhao et al. · Food Research International · 2007 · 498 citations

, , +16

Effect of high-pressure homogenization on droplet size distributions and rheological properties of model oil-in-water emulsions

Juliane Floury, Anne Desrumaux, Jérémie Lardières · Innovative Food Science & Emerging Technologies · 2000 · 492 citations

, , +15

High‐Pressure Homogenization as a Process for Emulsion Formation

S. Schultz, Gerhard Wagner, K. Urban et al. · Chemical Engineering & Technology · 2004 · 417 citations

, , +14

1–5 of 140

Authors

508

  1. JM
    José Muñoz

    Universidad de Sevilla, Spain

    5 publications · 99 citations

    5

    h-index

  2. JS
    Jenifer Santos

    Universidad de Sevilla, Spain

    5 publications · 125 citations

    5

    h-index

  3. MA
    Michael A. Henson

    University of Massachusetts Amherst, United States

    4 publications · 147 citations

    4

    h-index

  4. LA
    Luis A. Trujillo‐Cayado

    Universidad de Sevilla, Spain

    4 publications · 93 citations

    4

    h-index

  5. HS
    Helmar Schubert

    Karlsruhe Institute of Technology, Germany

    4 publications · 440 citations

    4

    h-index

1–5 of 508

Institutions

192

  1. University of Massachusetts Amherst

    Amherst Center, United States

    7 h-index

    20 publications

    3.2K citations

  2. Universidad de Sevilla

    Seville, Spain

    7 h-index

    27 publications

    595 citations

  3. Karlsruhe Institute of Technology

    Karlsruhe, Germany

    6 h-index

    14 publications

    805 citations

  4. China Agricultural University

    Beijing, China

    3 h-index

    11 publications

    2.2K citations

  5. Purdue University West Lafayette

    West Lafayette, United States

    3 h-index

    9 publications

    734 citations

  6. Unilever (Netherlands)

    Rotterdam, Netherlands

    3 h-index

    4 publications

    154 citations

  7. The University of Melbourne

    Melbourne, Australia

    2 h-index

    6 publications

    345 citations

  8. State Key Laboratory of Food Science and Technology

    Wuxi, China

    2 h-index

    15 publications

    831 citations

1–8 of 192

Venues

  1. Food Hydrocolloids

    11 publications · 1.6K citations

    10

    h-index

  2. Journal of Food Engineering

    8 publications · 575 citations

    8

    h-index

  3. Journal of Dispersion Science and Technology

    7 publications · 346 citations

    7

    h-index

  4. Chemical Engineering Science

    6 publications · 334 citations

    6

    h-index

  5. Industrial & Engineering Chemistry Research

    5 publications · 157 citations

    5

    h-index

1–5