This study mainly focused on the preparation and physical stability of easily industrialized
gelatin microgel-stabilized high internal phase emulsion (HIPE) through different …

In the current study, the effect of hydrophobic emulsifiers (polyglycerol polyricinoleate
[PGPR] or soy lecithin) as a surfactant and salt (NaCl) as an electrolyte on the stability of …

Abstract Water-in-oil-in-water (W/O/W) emulsions could be utilized for fat-reduced food
formulation and delivery of bioactive nutrients. However, due to thermodynamic instability, it …

Water in oil in water (W 1/O/W 2) emulsion is a potential carrier for the simultaneous
encapsulation of hydrophilic and lipophilic bioactive components. A major challenge of W …

The objective of this study was to develop functional egg substitutes using mung bean
protein (MBP) through pH 12-shifting modification and calcium addition. The influence of pH …

This study aimed to investigate and optimize the quality and sensory properties of baked
products with lutein-enriched marigold flower powder (MP). Lutein-enriched marigold …

Vitamin E (VE) is highly susceptible to autoxidation; therefore, it requires systems to
encapsulate and protect it from autoxidation. In this study, we developed VE delivery …

The encapsulation of bioactive-rich plant extracts is an effective method of preventing their
damage or loss of activity during processing and storage. Here, the techno-functional …

A concentrate of mushroom (Agaricus bisporus) by-products (MC), mainly composed of
polysaccharides and proteins, was used as an emulsifier (1.5–7.5% w/w) in oil-in-water …

The aim of this study is to design special blends of oils with a balance between the major
fatty acid groups {(saturated (SFA): monounsaturated (MUFA): polyunsaturated (PUFA) …