| # | Title | Journal | Year | Citations |
|---|
| 1 | A standardised staticin vitrodigestion method suitable for food – an international consensus | Food and Function | 2014 | 3,730 |
| 2 | INFOGEST static in vitro simulation of gastrointestinal food digestion | Nature Protocols | 2019 | 1,873 |
| 3 | Food-Grade Nanoemulsions: Formulation, Fabrication, Properties, Performance, Biological Fate, and Potential Toxicity | Critical Reviews in Food Science and Nutrition | 2011 | 1,237 |
| 4 | Nanoemulsions versus microemulsions: terminology, differences, and similarities | Soft Matter | 2012 | 1,237 |
| 5 | Lipid Oxidation in Oil-in-Water Emulsions: Impact of Molecular Environment on Chemical Reactions in Heterogeneous Food Systems | Journal of Food Science | 2000 | 1,084 |
| 6 | Antioxidant Activity of Proteins and Peptides | Critical Reviews in Food Science and Nutrition | 2008 | 1,023 |
| 7 | Protein-stabilized emulsions | Current Opinion in Colloid and Interface Science | 2004 | 834 |
| 8 | Emulsion‐Based Delivery Systems for Lipophilic Bioactive Components | Journal of Food Science | 2007 | 829 |
| 9 | Edible nanoemulsions: fabrication, properties, and functional performance | Soft Matter | 2011 | 822 |
| 10 | Critical Review of Techniques and Methodologies for Characterization of Emulsion Stability | Critical Reviews in Food Science and Nutrition | 2007 | 802 |
| 11 | Microtiter Plate Assay for Assessment of Listeria monocytogenes Biofilm Formation | Applied and Environmental Microbiology | 2002 | 799 |
| 12 | Structural Design Principles for Delivery of Bioactive Components in Nutraceuticals and Functional Foods | Critical Reviews in Food Science and Nutrition | 2009 | 788 |
| 13 | Formation, stability and properties of multilayer emulsions for application in the food industry | Advances in Colloid and Interface Science | 2006 | 729 |
| 14 | Structured emulsion-based delivery systems: Controlling the digestion and release of lipophilic food components | Advances in Colloid and Interface Science | 2010 | 723 |
| 15 | Natural emulsifiers — Biosurfactants, phospholipids, biopolymers, and colloidal particles: Molecular and physicochemical basis of functional performance | Advances in Colloid and Interface Science | 2016 | 676 |
| 16 | Reinterpretation of Microbial Survival Curves | Critical Reviews in Food Science and Nutrition | 1998 | 670 |
| 17 | Improving emulsion formation, stability and performance using mixed emulsifiers: A review | Advances in Colloid and Interface Science | 2018 | 631 |
| 18 | Factors Influencing the Chemical Stability of Carotenoids in Foods | Critical Reviews in Food Science and Nutrition | 2010 | 614 |
| 19 | Mechanisms of lipid oxidation in food dispersions | Trends in Food Science and Technology | 2011 | 490 |
| 20 | Influence of particle size on lipid digestion and β-carotene bioaccessibility in emulsions and nanoemulsions | Food Chemistry | 2013 | 489 |
| 21 | Structural and functional changes in ultrasonicated bovine serum albumin solutions | Ultrasonics Sonochemistry | 2007 | 483 |
| 22 | Phenolic compounds, antioxidant activity and in vitro inhibitory potential against key enzymes relevant for hyperglycemia and hypertension of commonly used medicinal plants, herbs and spices in Latin America | Bioresource Technology | 2010 | 483 |
| 23 | Nanoemulsion delivery systems: Influence of carrier oil on β-carotene bioaccessibility | Food Chemistry | 2012 | 472 |
| 24 | Anthocyanins in grapes and grape products | Critical Reviews in Food Science and Nutrition | 1995 | 463 |
| 25 | Nanoemulsion- and emulsion-based delivery systems for curcumin: Encapsulation and release properties | Food Chemistry | 2012 | 462 |
| 26 | Liposomal Nanocapsules in Food Science and Agriculture | Critical Reviews in Food Science and Nutrition | 2005 | 452 |
| 27 | Physical and chemical stability of β-carotene-enriched nanoemulsions: Influence of pH, ionic strength, temperature, and emulsifier type | Food Chemistry | 2012 | 433 |
| 28 | Emulsion Design to Improve the Delivery of Functional Lipophilic Components | Annual Review of Food Science and Technology | 2010 | 425 |
| 29 | Role of Physical Structures in Bulk Oils on Lipid Oxidation | Critical Reviews in Food Science and Nutrition | 2007 | 414 |
| 30 | Lipid Oxidation in Corn Oil-in-Water Emulsions Stabilized by Casein, Whey Protein Isolate, and Soy Protein Isolate | Journal of Agricultural and Food Chemistry | 2003 | 405 |
| 31 | Inhibitory potential of herb, fruit, and fungal-enriched cheese against key enzymes linked to type 2 diabetes and hypertension | Innovative Food Science and Emerging Technologies | 2007 | 403 |
| 32 | Solid Lipid Nanoparticles as Delivery Systems for Bioactive Food Components | Food Biophysics | 2008 | 386 |
| 33 | Nanoencapsulation of food ingredients using carbohydrate based delivery systems | Trends in Food Science and Technology | 2014 | 385 |
| 34 | Review of in vitro digestion models for rapid screening of emulsion-based systems | Food and Function | 2010 | 383 |
| 35 | High intensity ultrasound-assisted extraction of oil from soybeans | Food Research International | 2004 | 380 |
| 36 | More Than Smell—COVID-19 Is Associated With Severe Impairment of Smell, Taste, and Chemesthesis | Chemical Senses | 2020 | 375 |
| 37 | Endogenous skeletal muscle antioxidants | Critical Reviews in Food Science and Nutrition | 1994 | 370 |
| 38 | Core–shell biopolymer nanoparticle delivery systems: Synthesis and characterization of curcumin fortified zein–pectin nanoparticles | Food Chemistry | 2015 | 367 |
| 39 | Advances in fabrication of emulsions with enhanced functionality using structural design principles | Current Opinion in Colloid and Interface Science | 2012 | 366 |
| 40 | Recent Advances in the Utilization of Natural Emulsifiers to Form and Stabilize Emulsions | Annual Review of Food Science and Technology | 2017 | 363 |
| 41 | Fabrication of vitamin E-enriched nanoemulsions: Factors affecting particle size using spontaneous emulsification | Journal of Colloid and Interface Science | 2013 | 362 |
| 42 | Color as a factor in food choice | Critical Reviews in Food Science and Nutrition | 1993 | 347 |
| 43 | Recent Advances in Edible Coatings for Fresh and Minimally Processed Fruits | Critical Reviews in Food Science and Nutrition | 2008 | 327 |
| 44 | New Mathematical Model for Interpreting pH-Stat Digestion Profiles: Impact of Lipid Droplet Characteristics on in Vitro Digestibility | Journal of Agricultural and Food Chemistry | 2010 | 327 |
| 45 | In vitro studies of eggplant (Solanum melongena) phenolics as inhibitors of key enzymes relevant for type 2 diabetes and hypertension | Bioresource Technology | 2008 | 325 |
| 46 | Is nano safe in foods? Establishing the factors impacting the gastrointestinal fate and toxicity of organic and inorganic food-grade nanoparticles | Npj Science of Food | 2017 | 325 |
| 47 | Superior antibacterial activity of nanoemulsion of Thymus daenensis essential oil against E. coli | Food Chemistry | 2016 | 322 |
| 48 | Implication of Conjugated Linoleic Acid (CLA) in Human Health | Critical Reviews in Food Science and Nutrition | 2012 | 321 |
| 49 | Formation of Food‐Grade Nanoemulsions Using Low‐Energy Preparation Methods: A Review of Available Methods | Comprehensive Reviews in Food Science and Food Safety | 2016 | 317 |
| 50 | Formation and stability of emulsions using a natural small molecule surfactant: Quillaja saponin (Q-Naturale®) | Food Hydrocolloids | 2013 | 310 |
