articleTop 10% cited
Physicochemical characterization and antimicrobial activity of food-grade emulsions and nanoemulsions incorporating essential oils
Food Hydrocolloids · 2014 · Vol. 43 · pp. 547–556
Laura Salvia‐Trujillo(Universitat de Lleida)Alejandra Rojas-Graü(Universitat de Lleida)Robert Soliva‐Fortuny(Universitat de Lleida)Olga Martı́n-Belloso✉(Universitat de Lleida)
Pickering emulsions and particle stabilizationProteins in Food SystemsMicroencapsulation and Drying ProcessesChemistryPreservativeFood scienceChromatographyEssential oil
Funding
- Ministerio de Ciencia e Innovación
- Ministry of Education and Science
Citations
409
FWCI
9.57
field-weighted impact
References
79
Percentile
99%
vs. same field & year
Citations per year
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References
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Impact of Oil Type on Nanoemulsion Formation and Ostwald Ripening Stability
Langmuir · 2008 · 814 citations
Antimicrobial activity of essential oils and other plant extracts
Journal of Applied Microbiology · 1999 · 2,545 citations
Production of sub-micron emulsions by ultrasound and microfluidization techniques
Journal of Food Engineering · 2007 · 485 citations
Hydrocolloids at interfaces and the influence on the properties of dispersed systems
Food Hydrocolloids · 2002 · 1,850 citations
Formation of nanoemulsions stabilized by model food-grade emulsifiers using high-pressure homogenization: Factors affecting particle size
Food Hydrocolloids · 2010 · 888 citations
Re-coalescence of emulsion droplets during high-energy emulsification
Food Hydrocolloids · 2007 · 791 citations
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