 Emulsifying Agents
"Emulsifying Agents" 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.
SURFACE-ACTIVE AGENTS that induce a dispersion of undissolved material throughout a liquid.
| Descriptor ID |
D045703
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| MeSH Number(s) |
D27.720.877.383
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| Concept/Terms |
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Below are MeSH descriptors whose meaning is more general than "Emulsifying Agents".
Below are MeSH descriptors whose meaning is more specific than "Emulsifying Agents".
This graph shows the total number of publications written about "Emulsifying Agents" by people in this website by year, and whether "Emulsifying Agents" 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 |
|---|
| 2004 | 1 | 0 | 1 | | 2006 | 0 | 1 | 1 | | 2010 | 1 | 0 | 1 | | 2011 | 3 | 0 | 3 | | 2012 | 1 | 0 | 1 | | 2013 | 0 | 1 | 1 | | 2014 | 2 | 1 | 3 | | 2015 | 1 | 2 | 3 | | 2016 | 2 | 0 | 2 | | 2017 | 1 | 1 | 2 | | 2018 | 1 | 2 | 3 | | 2021 | 0 | 1 | 1 |
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Below are the most recent publications written about "Emulsifying Agents" by people in Profiles.
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Tan Y, McClements DJ. Improving the bioavailability of oil-soluble vitamins by optimizing food matrix effects: A review. Food Chem. 2021 Jun 30; 348:129148.
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Zhu Z, Zhao C, Yi J, Liu N, Cao Y, Decker EA, McClements DJ. Impact of Interfacial Composition on Lipid and Protein Co-Oxidation in Oil-in-Water Emulsions Containing Mixed Emulisifers. J Agric Food Chem. 2018 May 02; 66(17):4458-4468.
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Gu L, Pan C, Su Y, Zhang R, Xiao H, McClements DJ, Yang Y. In Vitro Bioavailability, Cellular Antioxidant Activity, and Cytotoxicity of ß-Carotene-Loaded Emulsions Stabilized by Catechin-Egg White Protein Conjugates. J Agric Food Chem. 2018 Feb 21; 66(7):1649-1657.
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McClements DJ. Enhanced delivery of lipophilic bioactives using emulsions: a review of major factors affecting vitamin, nutraceutical, and lipid bioaccessibility. Food Funct. 2018 Jan 24; 9(1):22-41.
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McClements DJ, Decker E. Interfacial Antioxidants: A Review of Natural and Synthetic Emulsifiers and Coemulsifiers That Can Inhibit Lipid Oxidation. J Agric Food Chem. 2018 Jan 10; 66(1):20-35.
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Yang Y, Xiao H, McClements DJ. Impact of Lipid Phase on the Bioavailability of Vitamin E in Emulsion-Based Delivery Systems: Relative Importance of Bioaccessibility, Absorption, and Transformation. J Agric Food Chem. 2017 May 17; 65(19):3946-3955.
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Xu X, Zhong J, Chen J, Liu C, Luo L, Luo S, Wu L, McClements DJ. Effectiveness of partially hydrolyzed rice glutelin as a food emulsifier: Comparison to whey protein. Food Chem. 2016 Dec 15; 213:700-7.
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Komaiko J, Sastrosubroto A, McClements DJ. Encapsulation of ?-3 fatty acids in nanoemulsion-based delivery systems fabricated from natural emulsifiers: Sunflower phospholipids. Food Chem. 2016 Jul 15; 203:331-9.
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Komaiko J, Sastrosubroto A, McClements DJ. Formation of oil-in-water emulsions from natural emulsifiers using spontaneous emulsification: sunflower phospholipids. J Agric Food Chem. 2015 Nov 18; 63(45):10078-88.
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Ozturk B, Argin S, Ozilgen M, McClements DJ. Formation and stabilization of nanoemulsion-based vitamin E delivery systems using natural biopolymers: Whey protein isolate and gum arabic. Food Chem. 2015 Dec 1; 188:256-63.
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