Microencapsulation of anthocyanins through two-step emulsification and release characteristics during in vitro digestion

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Engineering, Chemical Engineering, Materials Engineering +12

Formation of nanoemulsions stabilized by model food-grade emulsifiers using high-pressure homogenization: Factors affecting particle size

Cheng Qian, David Julian McClements · Food Hydrocolloids · 2010 · 895 citations

Engineering, Chemical Engineering, Food Science +16

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Michael N. Clifford · Journal of the Science of Food and Agriculture · 2000 · 790 citations

Agriculture, Food Science, Pharmacokinetics +9

Production of instant soymilk powders by ultrafiltration, spray drying and fluidized bed agglomeration

Nakarin Jinapong, Manop Suphantharika, Pimon Jamnong · Journal of Food Engineering · 2007 · 755 citations

Agriculture, Dairy Science, Food Science +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

Life Sciences, Food Science, Nutritional Sciences +14