ArticleFoods (Basel, Switzerland)2025
The Influence of Droplet Size and Emulsifiers on the In Vitro Digestive Properties of Bimodal Oil-in-Water Emulsions.
Article in Foods (Basel, Switzerland), 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 2 papers.
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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.
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Who cites it
2 citing papers in PubMed.
- Protein-lipid interactions in food matrices and their roles in gastrointestinal lipid digestion.Food chemistry: X · 2026Review
- Exploring the influence of the nanoporous structure of nickel-based superalloy membranes on emulsification performance.International journal of pharmaceutics: X · 2025Article
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Authors and funding
3 authors.
Funding
Abstract
Lipids are often ingested via oil-in-water (O/W) emulsions, where interfacial properties and droplet size influence their digestibility. In this study, a bimodal O/W emulsion, termed Food Emulsion Blend (FEB), was prepared by mixing two monodisperse emulsions of different droplet sizes and compositions. The influence of droplet size and emulsifier type on in vitro digestion was evaluated. Soybean oil was used as the dispersed phase, and monodisperse emulsions were prepared via premix membrane emulsification using membranes with pore sizes of 1, 10, and 50 µm. Two selected emulsions were mixed in equal proportions to form FEB. The emulsifiers included 1.0% (
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