Concepedia

Emulsion-based Fortification

Emulsion-Based Fortification is a methodological approach in food science that involves the incorporation of bioactive compounds into butter through an emulsion system, distinguished by its utilization of stabilized lipid-water interfaces to enhance nutrient solubility, bioavailability, and homogeneity within the dairy matrix.

132

Publications

6.4K

Citations

525

Authors

190

Institutions

Publications per year

2017–2026

83

Parents

Publications

132

Maillard Reaction Products as Encapsulants for Fish Oil Powders

Mary Ann Augustin, Luz Sanguansri, Ortwin Bode · Journal of Food Science · 2006 · 251 citations

, , +14

Potential applications of multiple emulsions in the development of healthy and functional foods

F. Jiménez‐Colmenero · Food Research International · 2013 · 240 citations

, , +16

Ultrasonic preparation of stable flax seed oil emulsions in dairy systems – Physicochemical characterization

Akalya Shanmugam, Muthupandian Ashokkumar · Food Hydrocolloids · 2014 · 213 citations

, , +15

Optimization of replacing pork back fat with grape seed oil and rice bran fiber for reduced-fat meat emulsion systems

Yun‐Sang Choi, Ji-Hun Choi, Doo‐Jeong Han et al. · Meat Science · 2009 · 199 citations

, , +16

Encapsulation of Lactobacillus rhamnosus in double emulsions formulated with sweet whey as emulsifier and survival in simulated gastrointestinal conditions

D.J. Pimentel‐González, Rafael G. Campos–Montiel, C. Lobato‐Calleros et al. · Food Research International · 2008 · 168 citations

, , +14

1–5 of 132

Authors

525

  1. DJ
    David Julian McClements

    University of Massachusetts Amherst, United States

    4 publications · 222 citations

    4

    h-index

  2. CC
    Cheryl Chung

    University of Massachusetts Amherst, United States

    3 publications · 144 citations

    3

    h-index

  3. BD
    Brian Degner

    University of Massachusetts Amherst, United States

    3 publications · 144 citations

    3

    h-index

  4. AR
    Anabela Raymundo

    University of Lisbon, Portugal

    3 publications · 134 citations

    3

    h-index

  5. DL
    Daiva Leskauskaitė

    Kaunas University of Technology, Lithuania

    2 publications · 89 citations

    2

    h-index

1–5 of 525

Institutions

190

  1. University of Massachusetts Amherst

    Amherst Center, United States

    4 h-index

    11 publications

    678 citations

  2. Northeast Agricultural University

    Harbin, China

    3 h-index

    21 publications

    949 citations

  3. Conagra Brands (United States)

    Chicago, United States

    3 h-index

    3 publications

    144 citations

  4. Ege University

    Izmir, Türkiye

    3 h-index

    9 publications

    363 citations

  5. Wageningen University & Research

    Wageningen, The Netherlands

    3 h-index

    5 publications

    187 citations

  6. National Dairy Research Institute

    Karnāl, India

    3 h-index

    6 publications

    141 citations

  7. Konkuk University

    Seoul, South Korea

    2 h-index

    7 publications

    1.2K citations

  8. Universidade Estadual de Campinas (UNICAMP)

    Campinas, Brazil

    2 h-index

    10 publications

    516 citations

1–8 of 190

Venues

  1. LWT

    14 publications · 636 citations

    13

    h-index

  2. Food Hydrocolloids

    11 publications · 557 citations

    11

    h-index

  3. Food Research International

    10 publications · 899 citations

    10

    h-index

  4. Meat Science

    7 publications · 434 citations

    7

    h-index

  5. Journal of Food Engineering

    7 publications · 385 citations

    7

    h-index

1–5