In this work, the effects of konjac glucomannan (KGM) concentrations on microstructure, gel
properties, stability and digestibility of W/O/W emulsion gels stabilized by whey protein …

In this work, the effects of konjac glucomannan (KGM) concentrations on microstructure, gel
properties, stability and digestibility of water-in-oil-in-water emulsion gels stabilized by …

The present work aims to fabricate the genipin-crosslinked alkaline soluble polysaccharides-
whey protein isolate conjugates (G-AWC) to stabilize W/O/W emulsions for encapsulation …

Particle-stabilized W1/O/W2 emulsion gels were fabricated using a two-step procedure:(i) a
W1/O emulsion was formed containing saccharose (for osmotic stress balance) and gelatin …

The stability of anthocyanin–rich W 1/O/W 2 double emulsions prepared with Nicandra
physalodes (Linn.) Gaertn. Seeds pectin was investigated, including droplet sizes, ζ …

Functional konjac glucomannan (KGM) was used to structure the water phase of O/W
emulsions containing a lipophilic bioactive compound (β-carotene). KGM greatly increased …

Double emulsions (DEs), one of the most promising dispersion systems, have attracted
much attention in the food industry. However, instability and the need for synthetic …

Whey protein isolate (WPI) emulsion gels were prepared through glucono-δ-lactone-
induced gelation and were incorporated with both hydrophilic and hydrophobic functional …

Applying hydrocolloids in the structure of protein emulsion gel can improve its properties.
Interaction of whey protein concentrate (WPC)(5%) with xanthan gum (XG) and basil seed …

In order to evaluate the effect of ultrasound and Maillard reaction on the physicochemical
properties and gastrointestinal fate of astaxanthin-loaded emulsion gels, the Maillard …