Concepedia

Protein-based Emulsifiers

Protein-Based Emulsifiers is a class of surface-active biomolecules derived from proteins that stabilize oil-water interfaces in emulsions by adsorbing at the interfacial layer and preventing coalescence through electrostatic and steric mechanisms.

1.1K

Publications

68.2K

Citations

3.6K

Authors

775

Institutions

Publications per year

2017–2026

666

Parents

Publications

1.1K

Emulsifying properties of chickpea, faba bean, lentil and pea proteins produced by isoelectric precipitation and salt extraction

Aslı Can Karaça, Nicholas H. Low, Michael T. Nickerson · Food Research International · 2011 · 844 citations

, , +16

Emulsion gels: The structuring of soft solids with protein-stabilized oil droplets

Eric Dickinson · Food Hydrocolloids · 2011 · 805 citations

, , +16

Whipping and Emulsifying Properties of Soybean Products

Katsuharu Yasumatsu, Koshichi Sawada, Shintaro Moritaka et al. · Agricultural and Biological Chemistry · 1972 · 655 citations

, , +17

Effects of flexibility and surface hydrophobicity on emulsifying properties: Ultrasound-treated soybean protein isolate

Shizhang Yan, Jingwen Xu, Shuang Zhang et al. · LWT · 2021 · 436 citations

, , +12

Use of high-intensity ultrasound to improve emulsifying properties of chicken myofibrillar protein and enhance the rheological properties and stability of the emulsion

Ke Li, Lei Fu, Yingying Zhao et al. · Food Hydrocolloids · 2019 · 418 citations

, , +16

1–5 of 1.1K

Authors

3.6K

  1. DJ
    David Julian McClements

    University of Massachusetts Amherst, United States

    51 publications · 4.7K citations

    39

    h-index

  2. ED
    Eric Dickinson

    University of Leeds, United Kingdom

    15 publications · 2.5K citations

    15

    h-index

  3. MZ
    Mouming Zhao

    South China University of Technology, China

    13 publications · 1.1K citations

    13

    h-index

  4. CJ
    Charlotte Jacobsen

    Technical University of Denmark, Denmark

    12 publications · 598 citations

    13

    h-index

  5. EA
    Eric A. Decker

    University of Massachusetts Amherst, United States

    12 publications · 971 citations

    12

    h-index

1–5 of 3.6K

Institutions

775

  1. University of Massachusetts Amherst

    Amherst Center, United States

    39 h-index

    117 publications

    10.2K citations

  2. State Key Laboratory of Food Science and Technology

    Wuxi, China

    34 h-index

    219 publications

    14.9K citations

  3. Northeast Agricultural University

    Harbin, China

    34 h-index

    251 publications

    19.9K citations

  4. Jiangnan University

    Wuxi, China

    34 h-index

    217 publications

    16.3K citations

  5. South China University of Technology

    Guangzhou, China

    31 h-index

    149 publications

    11.2K citations

  6. China Agricultural University

    Beijing, China

    22 h-index

    97 publications

    7.6K citations

  7. University of Leeds

    Leeds, United Kingdom

    21 h-index

    50 publications

    6.9K citations

  8. Huazhong Agricultural University

    Wuhan, China

    20 h-index

    108 publications

    7K citations

1–8 of 775

Venues

  1. Food Hydrocolloids

    240 publications · 21.8K citations

    83

    h-index

  2. Food Chemistry

    84 publications · 5.8K citations

    46

    h-index

  3. Food Research International

    61 publications · 4.3K citations

    37

    h-index

  4. Journal of Food Engineering

    45 publications · 3.5K citations

    35

    h-index

  5. Journal of Food Science

    JFS · 53 publications · 3.5K citations

    34

    h-index

1–5