Concepedia

Stabilization Of Emulsions

Stabilization of Emulsions is the process by which hydrocolloids act as emulsifying and stabilizing agents to prevent phase separation in oil-in-water or water-in-oil dispersions through mechanisms such as interfacial film formation, electrostatic repulsion, or viscosity enhancement.

2.9K

Publications

182.6K

Citations

8.7K

Authors

1.8K

Institutions

Publications per year

2017–2026

1.3K

Parents

Publications

2.9K

Emulsions stabilised solely by colloidal particles

Robert Aveyard, Bernard P. Binks, John H. Clint · Advances in Colloid and Interface Science · 2003 · 2.4K citations

, , +11

Hydrocolloids as emulsifiers and emulsion stabilizers

Eric Dickinson · Food Hydrocolloids · 2008 · 1.3K citations

, , +12

Food emulsions and foams: Stabilization by particles

Eric Dickinson · Current Opinion in Colloid & Interface Science · 2009 · 1.2K citations

, , +12

Principles of emulsion formation

P. Walstra · Chemical Engineering Science · 1993 · 906 citations

, , +11

Protein Stabilization of Emulsions and Foams

Srinivasan Damodaran · Journal of Food Science · 2005 · 789 citations

, , +17

1–5 of 2.9K

Authors

8.7K

  1. DJ
    David Julian McClements

    University of Massachusetts Amherst, United States

    99 publications · 8.6K citations

    54

    h-index

  2. BP
    Bernard P. Binks

    University of Hull, United Kingdom

    55 publications · 8.9K citations

    40

    h-index

  3. EA
    Eric A. Decker

    University of Massachusetts Amherst, United States

    35 publications · 3.7K citations

    30

    h-index

  4. ED
    Eric Dickinson

    University of Leeds, United Kingdom

    35 publications · 7.1K citations

    28

    h-index

  5. NG
    Nissim Garti

    Hebrew University of Jerusalem, Israel

    29 publications · 3K citations

    24

    h-index

1–5 of 8.7K

Institutions

1.8K

  1. University of Massachusetts Amherst

    Amherst Center, United States

    55 h-index

    243 publications

    20.6K citations

  2. South China University of Technology

    Guangzhou, China

    47 h-index

    322 publications

    24.7K citations

  3. Jiangnan University

    Wuxi, China

    46 h-index

    434 publications

    22.8K citations

  4. State Key Laboratory of Food Science and Technology

    Wuxi, China

    43 h-index

    356 publications

    22.5K citations

  5. Centre National de la Recherche Scientifique

    Paris, France

    43 h-index

    378 publications

    23.5K citations

  6. University of Hull

    Hull, United Kingdom

    42 h-index

    131 publications

    23.5K citations

  7. University of Leeds

    Leeds, United Kingdom

    42 h-index

    137 publications

    15.5K citations

  8. Northeast Agricultural University

    Harbin, China

    29 h-index

    193 publications

    11.3K citations

1–8 of 1.8K

Venues

  1. Food Hydrocolloids

    361 publications · 31.5K citations

    99

    h-index

  2. Journal of Colloid and Interface Science

    203 publications · 14K citations

    67

    h-index

  3. Food Chemistry

    167 publications · 10.6K citations

    64

    h-index

  4. Langmuir

    137 publications · 12.4K citations

    62

    h-index

  5. 58

    h-index

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