Food additive emulsifiers: a review of their role in foods, legislation and classifications, presence in food supply, dietary exposure, and safety assessment

Consumer Distrust about E-numbers: A Qualitative Study among Food Experts

(2019) Annelies van Gunst et al.   Foods

Chemophobia in Europe and reasons for biased risk perceptions

(2019) Michael Siegrist et al.   Nature Chemistry

Effects of Emulsifier, Overrun and Dasher Speed on Ice Cream Microstructure and Melting Properties

(2018) Maya M. Warren et al.   JOURNAL OF FOOD SCIENCE

Understanding the effect of emulsifiers on bread aeration during breadmaking

(2018) Raquel Garzón et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Formation, Structure, and Functionality of Interfacial Layers in Food Emulsions

(2018) Claire C. Berton-Carabin et al.   Annual Review of Food Science and Technology

Dietary exposures for the safety assessment of seven emulsifiers commonly added to foods in the United States and implications for safety

(2017) Romina Shah et al.   Food Additives and Contaminants Part A-Chemistry Analysis Control Exposure & Risk Assessment

Making sense of the “clean label” trends: A review of consumer food choice behavior and discussion of industry implications

(2017) Daniele Asioli et al.   FOOD RESEARCH INTERNATIONAL

Dietary emulsifiers directly alter human microbiota composition and gene expression ex vivo potentiating intestinal inflammation

(2017) Benoit Chassaing et al.   GUT

Digestive fate of dietary carrageenan: Evidence of interference with digestive proteolysis and disruption of gut epithelial function

(2017) Lulu Fahoum et al.   MOLECULAR NUTRITION & FOOD RESEARCH

An Overview of Pickering Emulsions: Solid-Particle Materials, Classification, Morphology, and Applications

(2017) Yunqi Yang et al.   Frontiers in Pharmacology

Dietary emulsifiers impact the mouse gut microbiota promoting colitis and metabolic syndrome

(2015) Benoit Chassaing et al.   NATURE

Structural, Compositional, and Sensorial Properties of United States Commercial Ice Cream Products

(2014) Maya M. Warren et al.   JOURNAL OF FOOD SCIENCE

Perspectives on How FDA Assesses Exposure to Food Additives When Evaluating Their Safety: Workshop Proceedings

(2013) Heather M. Alger et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Estimation of the dietary intake of 13 priority additives in France, Italy, the UK and Ireland as part of the FACET project

(2013) Karine Vin et al.   Food Additives and Contaminants Part A-Chemistry Analysis Control Exposure & Risk Assessment

Use of market share data to select food products for an occurrence survey on flavourings in eight EU countries within the FACET project

(2013) Cinzia Le Donne et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION

Hypothesis: Increased consumption of emulsifiers as an explanation for the rising incidence of Crohn's disease

(2013) Carol L. Roberts et al.   Journal of Crohns & Colitis

Ultra-processed products are becoming dominant in the global food system

(2013) C. A. Monteiro et al.   Obesity Reviews

Prolongation of carrageenan-induced inflammation in human colonic epithelial cells by activation of an NFκB‐BCL10 loop

(2012) Alip Borthakur et al.   BIOCHIMICA ET BIOPHYSICA ACTA-MOLECULAR BASIS OF DISEASE

Interactions between polyglycerol polyricinoleate (PGPR) and pectins at the oil–water interface and their influence on the stability of water-in-oil emulsions

(2012) İbrahim Gülseren et al.   FOOD HYDROCOLLOIDS

Pro-inflammatory NF-κB and early growth response gene 1 regulate epithelial barrier disruption by food additive carrageenan in human intestinal epithelial cells

(2012) Hye Jin Choi et al.   TOXICOLOGY LETTERS

Translocation of Crohn's disease Escherichia coli across M-cells: contrasting effects of soluble plant fibres and emulsifiers

(2010) C. L. Roberts et al.   GUT

Surfactants Used in Food Industry: A Review

(2009) Iva Kralova et al.   JOURNAL OF DISPERSION SCIENCE AND TECHNOLOGY

'That Won-Ton Soup Headache': The Chinese Restaurant Syndrome, MSG and the Making of American Food, 1968-1980

(2009) I. Mosby   SOCIAL HISTORY OF MEDICINE

Assessment of dietary exposure in the French population to 13 selected food colours, preservatives, antioxidants, stabilizers, emulsifiers and sweeteners

(2008) Nawel Bemrah et al.   Food Additives & Contaminants Part B-Surveillance

Toll-like Receptor 4 Mediates Induction of the Bcl10-NFκB-Interleukin-8 Inflammatory Pathway by Carrageenan in Human Intestinal Epithelial Cells

(2008) Sumit Bhattacharyya et al.   JOURNAL OF BIOLOGICAL CHEMISTRY

Is the acceptable daily intake as presently used an axiom or a dogma?

(2008) Corrado Lodovico Galli et al.   TOXICOLOGY LETTERS