ReviewHeliyon2024
Emulsification and stabilisation technologies used for the inclusion of lipophilic functional ingredients in food systems.
Review in Heliyon, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 15 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
15 citing papers in PubMed.
- High-Pressure Homogenization in Food Processing: Mechanisms, Applications, and Industrial Translation.Comprehensive reviews in food science and food safety · 2026Review
- Centrifugal Step-Emulsification Platform for High-Throughput Emulsion Screening.Small methods · 2026Article
- A comprehensive review on structural, chemical, and functional perspectives of dietary polysaccharide-driven gut microbiota modulation: Mechanisms and challenges.Biochemistry and biophysics reports · 2026Review
- In vitro digestion models in food chemistry: advancements, challenges, and applications in nutrient bioaccessibility and bioavailability.Food chemistry: X · 2026Review
- Nature Meets Science: The Role of Food-Grade Oils and Green Excipients in Pharmaceutical Nanoemulsion Formulation.Materials (Basel, Switzerland) · 2026Review
- Bioavailability of dietary polyphenols and plant bioactives in functional foods: insights and limitations fromFrontiers in nutrition · 2026Review
- Sacha Inchi Oil-Based Nanostructured Lipid Carriers for Curcumin Delivery: Development and Physicochemical Characterization.Nanotechnology, science and applications · 2026Article
- Analytical challenges and opportunities in the extraction, separation, and identification of food phospholipids.Frontiers in nutrition · 2026Review
- Effects of dietary clove oil on growth performance, blood biochemistry and lipid metabolism in broiler chickens fed low-energy diets.Scientific reports · 2025Article
- Modified Tuber Starches as Sustainable Biopolymers for the Encapsulating Bioactive Compounds: A Comprehensive Review.Polymers · 2025Review
- Vitamin DMolecular nutrition & food research · 2025Article
- Molecular Interplay Between Plant Proteins and Polyphenols: pH as a Switch for Structural and Functional Assembly.Foods (Basel, Switzerland) · 2025Article
- Impact of Conventional and Advanced Techniques on Stability of Natural Food Colourants.Foods (Basel, Switzerland) · 2025Review
- Review
- Role of Medium-Chain Triglycerides on the Emulsifying Properties and Interfacial Adsorption Characteristics of Pork Myofibrillar Protein.Foods (Basel, Switzerland) · 2025Article
Corrections and comments
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Authors and funding
3 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Food industry is increasingly using functional ingredients to improve the food product quality. Lipid-containing functional ingredients are important sources of nutrients. This review examines the current state of emulsification and stabilisation technologies for incorporating lipophilic functional ingredients into food systems. Lipophilic functional ingredients, such as omega-3 fatty acids, carotenoids, and fat-soluble vitamins, offer numerous health benefits but present challenges due to their limited solubility in water-based food matrices. Emulsification techniques enable the dispersion of these ingredients in aqueous environments, facilitating their inclusion in a variety of food products. This review highlights recent advances in food emulsion formulation, emulsification methods and stabilisation techniques which, together, improve the stability and bioavailability of lipophilic compounds. The role of various emulsifiers, stabilizers, and encapsulation materials in enhancing the functionality of these ingredients is also explored. Furthermore, the review discusses different stabilisation techniques which can yield in emulsion in a solid or liquid state. By providing a comprehensive overview of current technologies, this review aims to guide future research and application in the development of functional foods enriched with lipophilic ingredients.
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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.