ReviewFood chemistry: X2025
Advances in emulsion stability: A review on mechanisms, role of emulsifiers, and applications in food.
Review in Food chemistry: X, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 29 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
29 citing papers in PubMed.
- Lipid matrix composition-tuned nanoparticles for enhanced topical retinol delivery and anti-photoaging efficacy.International journal of pharmaceutics: X · 2026Article
- Enhancing bioaccessibility of camellia seed oil through whey protein isolate-quercetin complex stabilized emulsions.Food chemistry: X · 2026Article
- Heat-induced structural and functional modification of peanut protein isolate for enhancing peanut butter quality and stability.Food chemistry: X · 2026Article
- Rubrene-Oxalate Electrochemiluminescence Reveals Physicochemical Properties of Triphasic Boundaries.Chemical & biomedical imaging · 2026Article
- Disruption or partitioning? Deep eutectic solvent biphasic systems for integrated seaweed biorefineries.Bioresources and bioprocessing · 2026Article
- A comprehensive review ofBiochemistry and biophysics reports · 2026Review
- Centrifugal Step-Emulsification Platform for High-Throughput Emulsion Screening.Small methods · 2026Article
- Development of a Sacha Inchi Oil-Based Nanoemulsion Containing Mangosteen Pericarp Extract and Its Antioxidant Activity.Pharmaceutics · 2026Article
- From Waste to Value: Sustainable Development of Functional Pasta Enriched with Pumpkin Peel Powder and Its Nutritional Assessment.Molecules (Basel, Switzerland) · 2026Article
- Pulsed Electric Field-Modified Hot-Pressed Peanut Meal Protein for Gel-like High Internal Phase Emulsions.Gels (Basel, Switzerland) · 2026Article
- Microfluidization-Driven Structural Reorganization and Functional Improvements of Whole Chickpea Flour.Foods (Basel, Switzerland) · 2026Article
- Role of Acids in Stabilizing Reverse Micelles: Insights from Dodecyl Sulfate.Langmuir : the ACS journal of surfaces and colloids · 2026Article
- Construction, Interfacial Characteristics, and Stability of External Gelation Soy Protein Isolate-Dextran/Sodium Alginate Water-in-Oil-in-Water Emulsions and Freeze-Dried Microcapsules Loaded with Beech Mushroom-Derived Spermidine.Foods (Basel, Switzerland) · 2026Article
- Effects of high-pressure homogenization and enzymatic hydrolysis on the physicochemical properties of gelatin-stabilized tuna oil-based emulsion.Food chemistry: X · 2026Article
- Effects and mechanisms of ultrasonic-assisted emulsification on the properties of rennet casein emulsions under low salt conditions.Ultrasonics sonochemistry · 2026Article
- Crustacean and Mollusc Shell Proteins: Origin, Structure, and Functionality.Journal of food science · 2026Review
- Functional and Interfacial Responses of Honeybee Pupa Water-Soluble Proteins to pH, Ionic Strength, and Sucrose.Foods (Basel, Switzerland) · 2026Article
- Unveiling the potential of beetroot leaf as a sustainable source of proteins: insights into ultrasound-assisted extraction, functional properties and in vitro digestibility.Ultrasonics sonochemistry · 2026Article
- Quality-by-Design Development of a Clofazimine-Pyrazinamide Dermal Emulsion and Its Diffusion Behavior in Strat-MPharmaceuticals (Basel, Switzerland) · 2026Article
- Colloidal Heterostructures Enable Interfacial Transport of Immiscible Molecules in Printable Organohydrogels.Advanced materials (Deerfield Beach, Fla.) · 2026Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
10 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Emulsions, as thermodynamically unstable systems with multiscale and multiphase structures, naturally destabilize over time. Their stability plays a vital role in industries like food, cosmetics, and chemical materials. For emulsion-based foods, stability is essential to preserve their nutritional value, texture, appearance, and flavor. Enhancing emulsion stability during transportation, storage, and use not only extends shelf life but also boosts market reliability and consumer trust. This review explores emulsion destabilization mechanisms, evaluates the influencing factors, and discusses strategies to assess and enhance stability. The text outlines key emulsion stabilization methods, focusing on recent progress in emulsifier development, including Pickering particles. This review highlights the application of proteins, polysaccharides, polyphenols, and their complexes as emulsifiers in stabilizing food emulsions. It also explores their potential to enhance product performance while addressing consumer demand and sustainability goals.
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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.