Topic · Food Science
Proteins in Food Systems
Proteins in Food Systems is a research topic within Food Science. Science Explorer counts 39k research works in it since 1950. 9.9% of them reached the world's top 10% most cited for their field and year.
This cluster of papers focuses on the formation, stability, properties, and applications of nanoemulsions in food, particularly their interaction with proteins, hydrocolloids, and nanoparticles. It also explores the impact of nanoemulsions on digestion, lipid oxidation, and the potential use of biopolymer gels for nutraceutical delivery.
- Nanoemulsions
- Proteins
- Emulsions
- Digestion
- Stabilization
- Nanoparticles
- Hydrocolloids
- Lipid Oxidation
- Biopolymer Gels
- Nutraceutical Delivery
- Research works
- 39k fractional, since 1950
- In the world top 10%
- 3.8k per year above
- Top-10% rate
- 9.9% share of its works in the world top 10%
- Growth, 2018-21 → 2022-25
- +46% the tick is no change
- Largest producer
China
58% of the 10 largest, 2022-now
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