Emulsions

"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.

MeSH information

Definition | Details | More General Concepts | Related Concepts | More Specific Concepts

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	Emulsions Emulsions

Below are MeSH descriptors whose meaning is more general than "Emulsions".

Chemicals and Drugs [D]
Complex Mixtures [D20]
Colloids [D20.280]
Emulsions [D20.280.260]
Pharmaceutical Preparations [D26]
Dosage Forms [D26.255]
Colloids [D26.255.165]
Emulsions [D26.255.165.260]

Below are MeSH descriptors whose meaning is related to "Emulsions".

Below are MeSH descriptors whose meaning is more specific than "Emulsions".

publications

Timeline | Most Recent

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.

Bar chart showing 444 publications over 30 distinct years, with a maximum of 37 publications in 2019

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	10	25
2025	0	23	23
2026	0	3	3

Below are the most recent publications written about "Emulsions" by people in Profiles.

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.

View in: PubMed
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.

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Hu S, Dong W, Zou Y, Tian C, McClements DJ, Zhao Y, Li Y. Collagen peptides increase curcumin bioaccessibility in milk protein-stabilized emulsions by increasing mixed micelle solubilization capacity. Food Chem. 2026 Jan 30; 500:147466.

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Li Y, Chen X, Hu X, Qin D, Zhang S, Liu J, Zhang T, Du Z, McClements DJ. Comparative effects of heat-induced fibrillation and pH-shifting on the structure and interfacial adsorption of soy protein. Food Res Int. 2026 Jan 31; 224:117959.

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Wu C, Ma B, McClements DJ, Wang Z, Wang S, Hou J, Zuo Y, Lan Q, Wang P, Wu F, Zheng W, Liu X. Fabrication, characterization, and application of walnut protein-polyphenol conjugates as nano emulsifier in oil-in-water emulsions. Food Chem. 2025 Dec 30; 497:147043.

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Li Y, Dai C, Zhang Y, McClements DJ, Liu X, Liu F. Zein-EGCG-sodium alginate conjugates with tunable interfacial properties for improved stability and antioxidant performance of walnut oil emulsions. Food Chem. 2025 Dec 30; 497:147038.

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Xu H, Wu L, McClements DJ, Chen C, Zhang W, Guo J, Liu S, Su J, Wang P, Ren F, Hu Y. Thermally reversible starch networks enhancing the performance of emulsions stabilized by zein/xanthan gum nanoparticles. Food Chem. 2025 Dec 25; 496(Pt 3):146833.

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Cao M, Yang F, Hu X, Wang X, McClements DJ. Inhibition of 2-EPA monoacylglycerol acyl migration during in vitro digestion using emulsion-based and internal structured delivery systems: Impact of emulsifier type. Food Chem. 2025 Dec 25; 496(Pt 3):146805.

View in: PubMed

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