Concepedia

Lecithin Emulsification

Lecithin Emulsification is a food emulsification method that utilizes lecithin, a naturally occurring phospholipid, to stabilize oil-water interfaces by reducing interfacial tension and forming cohesive colloidal dispersions in food systems.

148

Publications

7.8K

Citations

529

Authors

208

Institutions

Publications per year

2017–2026

49

Parents

Publications

148

Regular‐sized cell creation in microchannel emulsification by visual microprocessing method

Takahiro Kawakatsu, Yuji Kikuchi, Mitsutoshi Nakajima · Journal of the American Oil Chemists Society · 1997 · 394 citations

, , +17

Impact of ultrasonic treatment on an emulsion system stabilized with soybean protein isolate and lecithin: Its emulsifying property and emulsion stability

Xiaonan Sui, Shuang Bi, Baokun Qi et al. · Food Hydrocolloids · 2016 · 338 citations

, , +17

Update on vegetable lecithin and phospholipid technologies

Willem van Nieuwenhuyzen, Mabel C. Tomás · European Journal of Lipid Science and Technology · 2008 · 292 citations

, , +17

Gastrointestinal absorption and plasma kinetics of soy Δ<sup>5</sup>-phytosterols and phytostanols in humans

Richard E. Ostlund, Janet B. McGill, Chun‐min Zeng et al. · American Journal of Physiology-Endocrinology and Metabolism · 2002 · 274 citations

, , +17

Influence of emulsifier type on the in vitro digestion of fish oil-in-water emulsions in the presence of an anionic marine polysaccharide (fucoidan): Caseinate, whey protein, lecithin, or Tween 80

Yaoguang Chang, David Julian McClements · Food Hydrocolloids · 2016 · 228 citations

, , +16

1–5 of 148

Authors

529

  1. MC
    Mabel C. Tomás

    Centro de Investigación y Desarrollo en Criotecnología de Alimentos, Argentina

    5 publications · 480 citations

    5

    h-index

  2. DJ
    David Julian McClements

    University of Massachusetts Amherst, United States

    5 publications · 548 citations

    5

    h-index

  3. QZ
    Qixin Zhong

    University of Tennessee at Knoxville, United States

    4 publications · 195 citations

    4

    h-index

  4. BD
    Bernd Diehl

    Saratov State University, Russia

    3 publications · 152 citations

    3

    h-index

  5. EA
    Edgar Acosta

    University of Toronto, Canada

    3 publications · 171 citations

    3

    h-index

1–5 of 529

Institutions

208

  1. Consejo Nacional de Investigaciones Científicas y Técnicas

    Buenos Aires, Argentina

    6 h-index

    13 publications

    831 citations

  2. Universidad Nacional de La Plata

    La Plata, Argentina

    5 h-index

    10 publications

    708 citations

  3. University of Tennessee at Knoxville

    Knoxville, United States

    5 h-index

    13 publications

    667 citations

  4. University of Massachusetts Amherst

    Amherst Center, United States

    5 h-index

    20 publications

    1.9K citations

  5. Centro de Investigación y Desarrollo en Criotecnología de Alimentos

    La Plata, Argentina

    5 h-index

    10 publications

    708 citations

  6. Centre National de la Recherche Scientifique

    Paris, France

    4 h-index

    11 publications

    306 citations

  7. Laboratoire des Biomolécules

    Paris, France

    3 h-index

    6 publications

    106 citations

  8. Friedrich Schiller University Jena

    Jena, Germany

    3 h-index

    7 publications

    395 citations

1–8 of 208

Venues

  1. Journal of the American Oil Chemists Society

    JAOCS · 15 publications · 1.1K citations

    14

    h-index

  2. European Journal of Lipid Science and Technology

    10 publications · 624 citations

    10

    h-index

  3. Journal of Agricultural and Food Chemistry

    7 publications · 341 citations

    7

    h-index

  4. Langmuir

    7 publications · 392 citations

    7

    h-index

  5. Food Chemistry

    6 publications · 270 citations

    6

    h-index

1–5