Below are the most recent publications written about "Emulsifying Agents" by people in Profiles.
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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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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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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.
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Chen Y, Zhang C, McClements DJ, Zhou Y, Yin X, Shen R, Tang X, Zhu K, Luo X. Replacing OSA starch: A novel maltodextrin-vitamin E succinate conjugate with superior emulsifying and antioxidant performance in resveratrol-loaded nanoemulsions. Carbohydr Polym. 2025 Dec 15; 370:124445.
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Chen X, Niu H, McClements DJ. Utilization of bottom-up approaches to produce plant-based milk analogs: a review of compositional, structural, physicochemical, functional, and nutritional properties. Crit Rev Food Sci Nutr. 2026; 66(7):1404-1427.
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Luo X, Chen Y, Jiang Z, Wu H, McClements DJ, Zhang C, Zhou Y, Fu H, Yin X, Huang W, Wang Z, Yu L, Tang X, Li K, Zhu K. Maltodextrin vitamin E succinate: A novel antioxidant emulsifier for formulating functional nanoemulsions. Food Chem. 2025 Feb 15; 465(Pt 2):141991.
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Lin Y, McClements DJ, Zhang J, Ke L, He Y, Xiao J, Cao Y, Liu X. In vitro digestive behavior of emulsifier-stabilized excipient emulsions affects the bioaccessibility of flavonoids. J Sci Food Agric. 2025 Mar 15; 105(4):2146-2157.
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Chen X, Niu H, McClements DJ. Design and fabrication of plant-based milk fat globule mimetics: Flaxseed oil droplets coated with potato, soy, or pea protein. Food Res Int. 2024 Dec; 197(Pt 1):115175.
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Aksoylu ?zbek Z, Kawata K, Zhou H, Chung C, Park JH, McClements DJ. Isolation and characterization of nettle (Urtica dioica L.) seed proteins: Conversion of underutilized by-products of the edible oil industry into food emulsifiers. Food Chem. 2024 Oct 30; 456:139878.