The DOI matches its Crossref record; 1 of the 1 references it cites were found in a registry or an index.
Emulsion Design to Improve the Delivery of Functional Lipophilic Components
Abstract
The food industry has used emulsion science and technology for many years to create a diverse range of food products, such as milk, cream, soft drinks, nutritional beverages, dressings, mayonnaise, sauces, dips, deserts, ice cream, margarine, and butter. The majority of these food products are conventional oil-in-water (O/W) or water-in-oil (W/O) type emulsions. Recently, there has been increasing interest within the food industry in either improving or extending the functional performance of foods using novel structured emulsions. This article reviews recent developments in the creation of structured emulsions that could be used by the food and other industries, including nanoemulsions, multiple emulsions, multilayer emulsions, solid lipid particles, and filled hydrogel particles. These structured emulsions can be produced from food-grade [generally recognized as safe (GRAS)] ingredients (e.g., lipids, proteins, polysaccharides, surfactants, and minerals), using simple processing operations (e.g., mixing, homogenizing, and thermal processing). The structure, production, performance, and potential applications of each type of structured emulsion system are discussed.
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Cites
Freitas, S., Merkle, H. P., & Gander, B. (2005) · Journal of Controlled Release · doi:10.1016/j.jconrel.2004.10.015 · Cited by 923
Cited by
Verkempinck, S. H. E., Kyomugasho, C., Salvia-Trujillo, L., Denis, S., Bourgeois, M., Van Loey, A. M., Hendrickx, M. E., & Grauwet, T. (2018) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2018.07.014 · Cited by 173
Nanoemulsions and Their Stability for Enhancing Functional Properties of Food Ingredients
Pathak, M. (2017) · Nanotechnology Applications in Food · doi:10.1016/b978-0-12-811942-6.00005-4 · Cited by 44
Loffredi, E., & Alamprese, C. (2024) · Food Reviews International · doi:10.1080/87559129.2023.2249098 · Cited by 28
Metadata
- Authors
- McClements, D. J.
- Venue
- Annual Review of Food Science and Technology
- Publisher
- Annual Reviews
- Published
- 2010-04-01
- Volume
- 1
- Issue
- 1
- Pages
- 241-269
- ISSN
- 1941-1421 (ISSN-L)
- 1941-1413
- OpenAlex
- W2109078751
- Cited by
- 541
- References
- 1
- FWCI
- 3.68
- Type
- journal article
- Language
- en
- Open access
- closed
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