Concepedia

Lipid Emulsification

Lipid Emulsification is the process by which large lipid droplets are physically broken down into smaller droplets through the action of bile salts, thereby increasing the surface area available for enzymatic digestion in the small intestine.

306

Publications

17.1K

Citations

1.1K

Authors

397

Institutions

Publications per year

2017–2026

88

Parents

Publications

306

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

Watching Fat Digestion

John S. Patton, Martin C. Carey · Science · 1979 · 383 citations

, , +17

Factors affecting lipase digestibility of emulsified lipids using an in vitro digestion model: Proposal for a standardised pH-stat method

Yan Li, Min Hu, David Julian McClements · Food Chemistry · 2010 · 329 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

Isolation of a bioemulsifier from Candida lipolytica

M Cirigliano, George Carman · Applied and Environmental Microbiology · 1984 · 280 citations · Full text

, , +13

1–5 of 306

Authors

1.1K

  1. DJ
    David Julian McClements

    University of Massachusetts Amherst, United States

    22 publications · 2.9K citations

    20

    h-index

  2. EA
    Eric A. Decker

    University of Massachusetts Amherst, United States

    9 publications · 1.5K citations

    9

    h-index

  3. MN
    Mitsutoshi Nakajima

    Food Research Institute, Japan

    7 publications · 422 citations

    7

    h-index

  4. PB
    Patrick Borel

    Inserm, France

    7 publications · 811 citations

    7

    h-index

  5. MA
    Martine Armand

    Inserm, France

    7 publications · 811 citations

    7

    h-index

1–5 of 1.1K

Institutions

397

  1. University of Massachusetts Amherst

    Amherst Center, United States

    21 h-index

    66 publications

    9.1K citations

  2. Centre National de la Recherche Scientifique

    Paris, France

    7 h-index

    19 publications

    577 citations

  3. Inserm

    Paris, France

    6 h-index

    34 publications

    3.9K citations

  4. Food Research Institute

    Tsukuba, Japan

    6 h-index

    18 publications

    1.2K citations

  5. Harvard University

    Cambridge, United States

    6 h-index

    24 publications

    950 citations

  6. Wageningen University & Research

    Wageningen, The Netherlands

    5 h-index

    19 publications

    1.2K citations

  7. Lund University

    Lund, Sweden

    5 h-index

    14 publications

    661 citations

  8. University of Tsukuba

    Tsukuba, Japan

    5 h-index

    16 publications

    545 citations

1–8 of 397

Venues

  1. Food Chemistry

    18 publications · 1.5K citations

    18

    h-index

  2. Food Hydrocolloids

    11 publications · 1.1K citations

    11

    h-index

  3. Journal of Agricultural and Food Chemistry

    10 publications · 779 citations

    10

    h-index

  4. Journal of Colloid and Interface Science

    9 publications · 583 citations

    9

    h-index

  5. Journal of the American Oil Chemists Society

    JAOCS · 8 publications · 631 citations

    8

    h-index

1–5