The DOI matches its Crossref record.
Critical Review of Techniques and Methodologies for Characterization of Emulsion Stability
Abstract
The efficient development and production of high quality emulsion-based products depends on knowledge of their physicochemical properties and stability. A wide variety of different analytical techniques and methodologies have been developed to characterize the properties of food emulsions. The purpose of this review article is to provide a critical overview of the most important properties of emulsions that are of interest to the food industry, the type of analytical techniques that are available to measure these properties, and the experimental protocols that have been developed to characterize the stability of food emulsions. Recommendations are made about the most suitable analytical techniques and experimental protocols needed to characterize the stability and properties of food emulsions.
Overview
The claims and statistics of this paper haven’t been checked yet.
Run the check — free, no account needed. It reads the open-access text and checks the sources it cites.
Integrity signals
Registry
Cites
Statistics
Verification
Claims the paper makes
The claims and statistics of this paper haven’t been checked yet.
Run the check — free, no account needed. It reads the open-access text and checks the sources it cites.
Self-check
Percentages, sums and reported differences re-computed from the paper’s own numbers.
The self-check needs the paper’s full text.
Citations
Cited by
Karaca, A. C., Low, N., & Nickerson, M. (2011) · Food Research International · doi:10.1016/j.foodres.2011.06.012 · Cited by 871
Composition, physicochemical properties of pea protein and its application in functional foods
Lu, Z. X., He, J. F., Zhang, Y. C., & Bing, D. J. (2020) · Critical Reviews in Food Science and Nutrition · doi:10.1080/10408398.2019.1651248 · Cited by 529
Adebiyi, A. P., & Aluko, R. E. (2011) · Food Chemistry · doi:10.1016/j.foodchem.2011.03.116 · Cited by 377
Preparation methods of different nanomaterials for various potential applications: A review
El-Khawaga, A. M., Zidan, A., & El-Mageed, A. I. A. A. (2023) · Journal of Molecular Structure · doi:10.1016/j.molstruc.2023.135148 · Cited by 265
Chang, C., Tu, S., Ghosh, S., & Nickerson, M. T. (2015) · Food Research International · doi:10.1016/j.foodres.2015.08.012 · Cited by 257
Loi, C. C., Eyres, G. T., & Birch, E. J. (2019) · Food Research International · doi:10.1016/j.foodres.2019.02.026 · Cited by 76
Santiago, J. S. J., Salvia-Trujillo, L., Palomo, A., Niroula, A., Xu, F., Van Loey, A. M., & Hendrickx, M. E. (2018) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2018.03.005 · Cited by 18
The Whey–Plant Protein Heteroprotein Systems with Synergistic Properties and Versatile Applications
Liu, C., Wang, R., Wang, T., Gu, C., Zhang, L., Meng, D., Pan, M., & Yang, R. (2025) · Journal of Agricultural and Food Chemistry · doi:10.1021/acs.jafc.4c10736 · Cited by 11
Faure, R., Kapel, R., Marchal, P., Génin, G., & Beaubier, S. (2026) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2025.112100 · Cited by 2
Metadata
- Authors
- Mcclements, D. J.
- Venue
- Critical Reviews in Food Science and Nutrition
- Publisher
- Informa UK Limited
- Published
- 2007-09-27
- Volume
- 47
- Issue
- 7
- Pages
- 611-649
- ISSN
- 1040-8398 (ISSN-L)
- 1549-7852
- OpenAlex
- W2119122429
- Cited by
- 1,158
- References
- 0
- FWCI
- 13.38
- Type
- journal article
- Language
- en
- Open access
- closed
About these checks
Registry, retraction, Cites and statistics results are computed, not judged, with one exception: a printed reference that no index lists is read once by a model before it counts as a citation error. Claims are extracted by a model and kept only when their quote appears verbatim in the text; each cited source is then checked, with a model’s help, for whether it says what the claim relies on. Those verdicts can be wrong — read the claim’s quote and the cited source before relying on one.
Statistics and arithmetic are recomputed, not judged.
Confidence bands are shown only for fields calibrated on our annotated test set. None is calibrated yet, so no band is shown.
What counts as a claim ›How we measure confidence ›How we check this ›
Are you an author, or do you see a problem with this page? Request a review
Data sources
Bibliographic data: Semantic Scholar, OpenAlex, Crossref.
Contains information from the Semantic Scholar Academic Graph Datasets, made available under the ODC Attribution License (ODC-BY 1.0).
Semantic Scholar’s data is described in: Kinney, R., et al. (2023). The Semantic Scholar Open Data Platform. arXiv:2301.10140.
