ReviewInternational journal of molecular sciences2021
Emerging Emulsifiers: Conceptual Basis for the Identification and Rational Design of Peptides with Surface Activity.
Review in International journal of molecular sciences, 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 20 papers.
What it found
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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.
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Who cites it
20 citing papers in PubMed.
- Valorization of Camelina Seed Meal: Ethanolic Ammonium Hydroxide Extraction Coupled With Enzymatic Hydrolysis Enhances Protein Functionality.Journal of food science · 2026Article
- Transformer-Type Architecture for Predicting Physicochemical Properties of Cosmetic Emulsions.ACS omega · 2026Article
- Review
- Mechanism and Potential of Aqueous Enzymatic Extraction for Constructing Green Production System for Lipids and Proteins.Foods (Basel, Switzerland) · 2025Review
- Current Perspectives on Emulsified Cosmetics: Integration of Artificial Intelligence into Product Design.ACS omega · 2025Review
- Partial hydrolyzed protein as an alternative stabilizer for peanut (Food chemistry: X · 2025Article
- Cathelicidins: Opportunities and Challenges in Skin Therapeutics and Clinical Translation.Antibiotics (Basel, Switzerland) · 2024Review
- An Exploration of the Biochemistry of Mustard Seed Meals: A Phytochemical and In Silico Perspective.Foods (Basel, Switzerland) · 2024Article
- Physicochemical Properties, Functionalities, and Antioxidant Activity of Protein Extracts from New Zealand Wild Sea Cucumbers (Foods (Basel, Switzerland) · 2024Article
- The Physicochemical and Functional Properties of Biosurfactants: A Review.Molecules (Basel, Switzerland) · 2024Review
- Chia nanoemulsion: anti-inflammatory mechanism, biological behavior and cellular interactions.Therapeutic delivery · 2024Article
- The Potency of Maillard Conjugates Containing Whey Protein as Natural Emulsifier.International journal of food science · 2024Article
- Design of stimuli-responsive minimalist heptad surfactants for stable emulsions.Communications materials · 2024Article
- Effect of Molecular Weight on the Structural and Emulsifying Characteristics of Bovine Bone Protein Hydrolysate.Foods (Basel, Switzerland) · 2023Article
- Physical and Oxidative Stability of Emulsions Stabilized with Fractionated Potato Protein Hydrolysates Obtained from Starch Production Side Stream.Antioxidants (Basel, Switzerland) · 2023Article
- Self-assembled short peptides: Recent advances and strategies for potential pharmaceutical applications.Materials today. Bio · 2023Review
- Preliminary Approaches to Cosmeceuticals Emulsions Based on N-ProlylPalmitoyl Tripeptide-56 Acetat-Bakuchiol Complex Intended to Combat Skin Oxidative Stress.International journal of molecular sciences · 2023Article
- Thinking on the Construction of Antimicrobial Peptide Databases: Powerful Tools for the Molecular Design and Screening.International journal of molecular sciences · 2023Review
- The Use of Sea Buckthorn Processing Products in the Creation of a Functional Biologically Active Food Emulsion.Foods (Basel, Switzerland) · 2022Article
- Oleic Acid-Based Self Micro-Emulsifying Delivery System for Enhancing Antifungal Activities of Clotrimazole.Pharmaceutics · 2022Article
Corrections and comments
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Authors and funding
4 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Emulsifiers are gradually evolving from synthetic molecules of petrochemical origin to biomolecules mainly due to health and environmental concerns. Peptides represent a type of biomolecules whose molecular structure is composed of a sequence of amino acids that can be easily tailored to have specific properties. However, the lack of knowledge about emulsifier behavior, structure-performance relationships, and the implementation of different design routes have limited the application of these peptides. Some computational and experimental approaches have tried to close this knowledge gap, but restrictions in understanding the fundamental phenomena and the limited property data availability have made the performance prediction for emulsifier peptides an area of intensive research. This study provides the concepts necessary to understand the emulsifying behavior of peptides. Additionally, a straightforward description is given of how the molecular structure and conditions of the system directly impact the peptides' ability to stabilize emulsion droplets. Moreover, the routes to design and discover novel peptides with interfacial and emulsifying activity are also discussed, along with the strategies to address some of their major pitfalls and challenges. Finally, this contribution reviews methodologies to build and use data sets containing standard properties of emulsifying peptides by looking at successful applications in different fields.
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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.