ReviewFoods (Basel, Switzerland)2021
Application of Advanced Emulsion Technology in the Food Industry: A Review and Critical Evaluation.
Review in Foods (Basel, Switzerland), 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 47 papers.
What it found
Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.
The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
47 citing papers in PubMed.
- Review on Gelling and Foaming Agents in Food: Mechanism and Applications.Food science & nutrition · 2026Review
- Solid Lipid Nanoparticles in Food Applications: Challenges, Optimization Strategies, and Emerging Supercooling Technologies.Comprehensive reviews in food science and food safety · 2026Review
- Personalization and Fortification of In-Space Manufactured Emulsified Beverages for Long-Term Space Travel.Comprehensive reviews in food science and food safety · 2026Review
- Innovative Approaches for Enhancing the Stability and Functionality of Essential Oils in Food Systems: A Critical and Bibliometric Review.Plants (Basel, Switzerland) · 2026Review
- Article
- Ferritin Cage-Alginate Oligosaccharide-Stabilized Emulsion for Co-Carriage and Protection of Zinc Ion and Hydrophobic Molecule.Foods (Basel, Switzerland) · 2026Article
- Protection and Delivery of Phytochemicals from Passive Encapsulation to Guaranteed Self-Assembly Induced by Amyloid Template for Chronic Disease Prevention via Modulating Microbial-Host Crosstalk.Advanced science (Weinheim, Baden-Wurttemberg, Germany) · 2026Review
- Formulation of Self-Emulsifying Microemulsion for Acemetacin Using D-Optimal Design: Enteric-Coated Capsule for Targeted Intestinal Release and Bioavailability Enhancement.Pharmaceutics · 2025Article
- Impact of emulsifier mixing and inhibitor type on Ostwald ripening of model food emulsions.Food science and biotechnology · 2025Article
- Alaska pollock frame hydrolysate O/W emulsions: structure stabilization and off-flavor masking by sodium D-gluconate and maltodextrin.Food chemistry: X · 2025Article
- Liposomal Encapsulation in Food Systems: A Review of Formulation, Processing, and Applications.Food science & nutrition · 2025Review
- Extraction and Valorization of Oilseed Cakes for Value-Added Food Components-A Review for a Sustainable Foodstuff Production in a Case Process Approach.Foods (Basel, Switzerland) · 2025Review
- Preparing O/W/O Emulsion for Curcumin (International journal of molecular sciences · 2025Article
- Droplet-supported liquid-liquid lateral phase separation as a step to floating protein heterostructures.Nature communications · 2025Article
- Technological Aspects of Nanoemulsions for Post-harvest Preservation of Fruits and Vegetables.Combinatorial chemistry & high throughput screening · 2025Review
- Development and characterization ofCurrent medical mycology · 2025Article
- Benzenedialdehyde-crosslinked gelatin nanoparticles for Pickering emulsion stabilization.Current research in food science · 2025Article
- Bioactive compound encapsulation: Characteristics, applications in food systems, and implications for human health.Food chemistry: X · 2024Review
- Synthesis of a Cholesterol Derivative and Its Application in Gel Emulsion Preparation.Molecules (Basel, Switzerland) · 2024Article
- Exploring the Nexus Between Emulsifier Characteristics andFood science & nutrition · 2024Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
2 authors.
Funding
Abstract
The food industry is one of the major users of emulsion technology, as many food products exist in an emulsified form, including many dressings, sauces, spreads, dips, creams, and beverages. Recently, there has been an interest in improving the healthiness, sustainability, and safety of foods in an attempt to address some of the negative effects associated with the modern food supply, such as rising chronic diseases, environmental damage, and food safety concerns. Advanced emulsion technologies can be used to address many of these concerns. In this review article, recent studies on the development and utilization of these advanced technologies are critically assessed, including nanoemulsions, high internal phase emulsions (HIPEs), Pickering emulsions, multilayer emulsions, solid lipid nanoparticles (SLNs), multiple emulsions, and emulgels. A brief description of each type of emulsion is given, then their formation and properties are described, and finally their potential applications in the food industry are presented. Special emphasis is given to the utilization of these advanced technologies for the delivery of bioactive compounds.
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What OpenQuestion holds
Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.