Concepedia

Lipid-based Emulsions

Lipid-Based Emulsions is a type of food emulsion in which lipids serve as the primary dispersed or continuous phase, distinguished by their reliance on lipid molecules to stabilize or structure the interface between immiscible aqueous and oily components.

1.1K

Publications

54.8K

Citations

4.2K

Authors

1.2K

Institutions

Publications per year

2017–2026

357

Parents

Publications

1.1K

Light scattering in lntralipid-10% in the wavelength range of 400–1100 nm

Hugo J. van Staveren, Christian J. M. Moes, Jan van Marie et al. · Applied Optics · 1991 · 1.1K citations

, , +13

Influence of particle size on lipid digestion and β-carotene bioaccessibility in emulsions and nanoemulsions

Laura Salvia‐Trujillo, Cheng Qian, Olga Martı́n-Belloso et al. · Food Chemistry · 2013 · 590 citations

, , +16

The influence of emulsion structure and stability on lipid digestion

Matt Golding, Tim J. Wooster · Current Opinion in Colloid & Interface Science · 2009 · 580 citations

, , +14

Production of Unilamellar Vesicles Using an Inverted Emulsion

Sophie Pautot, Barbara J. Frisken, David A. Weitz · Langmuir · 2003 · 573 citations

, , +17

Progress in natural emulsifiers for utilization in food emulsions

Bengü Öztürk, David Julian McClements · Current Opinion in Food Science · 2015 · 444 citations

, , +13

1–5 of 1.1K

Authors

4.2K

  1. DJ
    David Julian McClements

    University of Massachusetts Amherst, United States

    54 publications · 5.1K citations

    38

    h-index

  2. EA
    Eric A. Decker

    University of Massachusetts Amherst, United States

    18 publications · 2.3K citations

    18

    h-index

  3. BR
    Bruce R. Bistrian

    Harvard University, United States

    13 publications · 635 citations

    13

    h-index

  4. BQ
    Baokun Qi

    Northeast Agricultural University, China

    12 publications · 610 citations

    12

    h-index

  5. GW
    Geert Wanten

    Radboud University Nijmegen, Netherlands

    13 publications · 394 citations

    12

    h-index

1–5 of 4.2K

Institutions

1.2K

  1. University of Massachusetts Amherst

    Amherst Center, United States

    40 h-index

    156 publications

    14.9K citations

  2. Jiangnan University

    Wuxi, China

    22 h-index

    128 publications

    8.1K citations

  3. Northeast Agricultural University

    Harbin, China

    20 h-index

    153 publications

    7.9K citations

  4. State Key Laboratory of Food Science and Technology

    Wuxi, China

    20 h-index

    107 publications

    6.3K citations

  5. Centre National de la Recherche Scientifique

    Paris, France

    17 h-index

    57 publications

    2.3K citations

  6. University of Guelph

    Guelph, Canada

    16 h-index

    36 publications

    2.9K citations

  7. Instituto de Ciencia y Tecnología de Alimentos y Nutrición

    Madrid, Spain

    14 h-index

    49 publications

    2.3K citations

  8. Radboud University Nijmegen

    Nijmegen, The Netherlands

    14 h-index

    53 publications

    1.7K citations

1–8 of 1.2K

Venues

  1. Food Hydrocolloids

    64 publications · 5K citations

    40

    h-index

  2. Food Chemistry

    75 publications · 4.4K citations

    39

    h-index

  3. Journal of Agricultural and Food Chemistry

    38 publications · 3.2K citations

    33

    h-index

  4. Journal of Parenteral and Enteral Nutrition

    45 publications · 2.1K citations

    27

    h-index

  5. Food Research International

    39 publications · 2.3K citations

    26

    h-index

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