"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 | 2 | 3 |
| 2000 | 2 | 2 | 4 |
| 2001 | 1 | 1 | 2 |
| 2002 | 5 | 0 | 5 |
| 2003 | 6 | 4 | 10 |
| 2004 | 4 | 5 | 9 |
| 2005 | 9 | 4 | 13 |
| 2006 | 6 | 5 | 11 |
| 2007 | 7 | 3 | 10 |
| 2008 | 5 | 1 | 6 |
| 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 | 8 | 14 | 22 |
| 2017 | 7 | 19 | 26 |
| 2018 | 8 | 20 | 28 |
| 2019 | 12 | 25 | 37 |
| 2020 | 12 | 20 | 32 |
| 2021 | 3 | 16 | 19 |
| 2022 | 0 | 20 | 20 |
| 2023 | 0 | 16 | 16 |
| 2024 | 15 | 11 | 26 |
| 2025 | 0 | 23 | 23 |
| 2026 | 0 | 9 | 9 |
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Below are the most recent publications written about "Emulsions" by people in Profiles.
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Li Z, Zeng X, Dai T, McClements DJ, Lu Y, Shuai X, Deng L, Dong H, Chen J. One-step method for modification of soy protein isolate and preparation of stable protein emulsions by industrial-scale high-energy fluidic microfluidizer. Food Chem. 2026 Aug 15; 520:149833.
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Zhang Y, Wu C, Li Y, Zhao P, Dai R, McClements DJ, Liu F. Structure-function insights into heat/pH-shift-treated legume protein-EGCG conjugates as functional alternative proteins for stabilizing walnut oil emulsions. Int J Biol Macromol. 2026 Apr; 359:151637.
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Gandhi J, Shah V, Pandya R, Shah M, McClements DJ, Shah DO. Microemulsions versus nanoemulsions: A comparative overview of features, formulation, and pharmaceutical applications. Adv Colloid Interface Sci. 2026 Jul; 353:103881.
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Hu Y, Duan J, Yang Y, Li Y, Fu D, Liu Q, McClements DJ, Zhou B. Exploring the gastrointestinal fate of composite emulsion gels as food models: Impact of texture and oral processing on lipid digestion. Food Chem. 2026 May 15; 511:148708.
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Ke L, Lin Y, McClements DJ, Zong C, Xiao J, Cao Y, Liu X. Excipient Nanoemulsion-Based Enhancement of Spinach (Spinacia oleracea) Quercetin Bioavailability and Antioxidant Efficacy: A Comprehensive In Vitro-In Vivo Evaluation of Gastrointestinal Fate. J Agric Food Chem. 2026 Mar 18; 74(10):8356-8367.
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Gwon M, McClements DJ, Choi SJ. Regulation of Ostwald ripening behavior through surfactant mixing and droplet mixing strategies in tween-stabilized emulsions. Food Chem. 2026 Apr 30; 509:148485.
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Hu Y, Liu Q, Duan J, Yang Y, Li Y, Fu D, McClements DJ, Zhou B. Tailoring the properties of egg white protein-based emulsion gels for 3D printing: Role of droplet size and matrix concentration. Int J Biol Macromol. 2026 Feb; 347:150569.
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Luo X, Liu S, McClements DJ, She Z, Zhou Y, Yin X, Zhu K. Recent advances in microalgae protein-based Pickering particles: Fabrication strategies, stabilization mechanisms, and food applications. Int J Biol Macromol. 2026 Jan; 340(Pt 2):150203.
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Liu J, Zhu XQ, Huang XY, Li LJ, Yang RN, Liu W, McClements DJ. Oxidation Mechanisms in Heterogeneous Food Matrices: Comparison of Autoxidation of Methyl Linoleate and Methyl Linolenate in Bulk Oil and Oil-in-Water Emulsions. J Agric Food Chem. 2026 Jan 21; 74(2):2266-2279.
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Ji Y, McClements DJ, Luo M, Wang Q, Li M, Rashid A, Wang W. Fabrication of edible inks for 3D food printing: High internal phase Pickering emulsions stabilized by polysaccharide-polyphenol particles. Food Chem. 2026 Feb 28; 503:147782.