Hypothesis Eggplant is rich in polysaccharides. The mechanically homogenized eggplant
flesh pulp (EFP) is expected to emulsify and stabilize o/w emulsions. The adsorption and …

This study examined the possibility of producing oil-in-water emulsions using a natural
surfactant (sunflower phospholipids) and a low-energy method (spontaneous …

The present work aimed to evaluate the physical and techno-functional property and
microstructure of freeze-dried orange pulp and peel powders modified by high-pressure …

It is well documented that weak or strong interactions between macromolecules such as
proteins or polysaccharides can synergistically improve the emulsifying capabilities of each …

Electrostatic interaction between protein and polysaccharides could influence structured
liquid oil stability when emulsification is used for this purpose. The objective of this work was …

In this study, the functional properties of the soybean hull soluble fractions and insoluble
fiber in stabilizing oil-in-water emulsions were investigated by changing the soluble fraction …

The viscoelastic characteristics of a purified oil body cream (67.6±0.7% lipid, 5.4±0.7%
protein and 25.2±0.1% moisture) recovered from sunflower seeds (Helianthus annuus L.) …

This research evaluated the use of different polymer ratios, hydroxypropyl methylcellulose
(HPMC) and methylcellulose (MC) with chitosan (CHI), in the production of emulgel by …

Oleosomes are natural oil droplets, present in all organisms and abundant in oilseeds. After
their aqueous extraction from oilseeds, they can be directly utilized as oil droplets in food …

Currently, a majority of oilseeds plants are converted into byproducts and waste materials
during processing. Press cakes are rich in valuable biopolymers, such as proteins and …