"Emulsions" is a descriptor in the National Library of Medicine's controlled vocabulary thesaurus,
MeSH (Medical Subject Headings). Descriptors are arranged in a hierarchical structure,
which enables searching at various levels of specificity.
Colloids formed by the combination of two immiscible liquids such as oil and water. Lipid-in-water emulsions are usually liquid, like milk or lotion. Water-in-lipid emulsions tend to be creams. The formation of emulsions may be aided by amphiphatic molecules that surround one component of the system to form MICELLES.
| Descriptor ID |
D004655
|
| MeSH Number(s) |
D20.280.260 D26.255.165.260
|
| Concept/Terms |
|
Below are MeSH descriptors whose meaning is more general than "Emulsions".
Below are MeSH descriptors whose meaning is more specific than "Emulsions".
This graph shows the total number of publications written about "Emulsions" by people in this website by year, and whether "Emulsions" was a major or minor topic of these publications.
To see the data from this visualization as text,
click here.
| Year | Major Topic | Minor Topic | Total |
|---|
| 1997 | 0 | 1 | 1 |
| 1998 | 1 | 1 | 2 |
| 1999 | 1 | 3 | 4 |
| 2000 | 2 | 2 | 4 |
| 2001 | 1 | 0 | 1 |
| 2002 | 2 | 0 | 2 |
| 2003 | 6 | 4 | 10 |
| 2004 | 4 | 5 | 9 |
| 2005 | 9 | 4 | 13 |
| 2006 | 6 | 5 | 11 |
| 2007 | 7 | 4 | 11 |
| 2008 | 5 | 2 | 7 |
| 2009 | 3 | 7 | 10 |
| 2010 | 5 | 10 | 15 |
| 2011 | 5 | 8 | 13 |
| 2012 | 5 | 11 | 16 |
| 2013 | 3 | 14 | 17 |
| 2014 | 5 | 17 | 22 |
| 2015 | 6 | 18 | 24 |
| 2016 | 7 | 14 | 21 |
| 2017 | 7 | 19 | 26 |
| 2018 | 8 | 20 | 28 |
| 2019 | 11 | 25 | 36 |
| 2020 | 12 | 20 | 32 |
| 2021 | 3 | 15 | 18 |
| 2022 | 0 | 17 | 17 |
| 2023 | 0 | 5 | 5 |
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click here.
Below are the most recent publications written about "Emulsions" by people in Profiles.
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Liu F, McClements DJ, Ma C, Liu X. Novel Colloidal Food Ingredients: Protein Complexes and Conjugates. Annu Rev Food Sci Technol. 2023 03 27; 14:35-61.
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Tan Y, Zhang Z, McClements DJ. Preparation of plant-based meat analogs using emulsion gels: Lipid-filled RuBisCo protein hydrogels. Food Res Int. 2023 05; 167:112708.
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Jiang Z, Tian J, Bai X, McClements DJ, Ma C, Liu X, Liu F. Improving probiotic survival using water-in-oil-in-water (W1/O/W2) emulsions: Role of fish oil in inner phase and sodium alginate in outer phase. Food Chem. 2023 Aug 15; 417:135889.
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He J, Wu X, Xie Y, Gao Y, McClements DJ, Zhang L, Zou L, Liu W. Capsaicin encapsulated in W/O/W double emulsions fabricated via ethanol-induced pectin gelling: Improvement of bioaccessibility and reduction of irritation. Int J Biol Macromol. 2023 Apr 30; 235:123899.
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Zhou Y, Luo X, Wang Z, McClements DJ, Huang W, Fu H, Zhu K. Dual role of polyglycerol vitamin E succinate in emulsions: An efficient antioxidant emulsifier. Food Chem. 2023 Aug 01; 416:135776.
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Cui F, Han S, Wang J, McClements DJ, Liu X, Liu F. Co-delivery of curcumin and epigallocatechin gallate in W/O/W emulsions stabilized by protein fibril-cellulose complexes. Colloids Surf B Biointerfaces. 2023 Feb; 222:113072.
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An D, Ban Q, Du H, Wang Q, Teng F, Li L, Xiao H. Nanofibrils of food-grade proteins: Formation mechanism, delivery systems, and application evaluation. Compr Rev Food Sci Food Saf. 2022 Nov; 21(6):4847-4871.
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Han JR, Wang Q, Yi LX, Li P, Gu Q, Xiao H, Zhu BW, Wu HT. Improving the in vitro and in vivo bioavailability of pterostilbene using Yesso scallop gonad protein isolates-epigallocatechin gallate (EGCG) conjugate-based emulsions: effects of carrier oil. Food Funct. 2022 Sep 22; 13(18):9544-9558.
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Su Y, Sun Y, McClements DJ, Chang C, Li J, Xiong W, Sun Y, Cai Y, Gu L, Yang Y. Encapsulation of amino acids in water-in-oil-in-water emulsions stabilized by gum arabic and xanthan gum. Int J Biol Macromol. 2022 Nov 01; 220:1493-1500.
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Wang LS, Gopalakrishnan S, Gupta A, Banerjee R, Lee YW, Rotello VM. Porous Polymerized High Internal Phase Emulsions Prepared Using Proteins and Essential Oils for Antimicrobial Applications. Langmuir. 2022 09 27; 38(38):11675-11682.