This study investigated the effects of thermal processing (63° C for 30 min, 80° C and 90° C
for 45 s) on the stability of orange oil (3.5% w/w) beverage emulsions containing vitamin E …

Yogurt is a nutritious food that is regularly consumed in many countries around the world
and is widely appreciated for its organoleptic properties. Despite its contribution to human …

BACKGROUND To overcome the limitations in the use of protein as an emulsifier, soy
lecithin, a natural surfactant, was used along with whey protein isolate (WPI) to produce o/w …

Food proteins have been widely used as carrier materials due to their multiple functional
properties. Hydrophobic bioactives are generally dissolved in the oil phase of O/W …

The potential effects of tocopherols (100 μM in emulsions) on the physicochemical stability
of whey protein isolate (WPI), soy lecithin (SL), or Tween 20 (TW) stabilized flaxseed oil (FO) …

Cinnamaldehyde (CA), a common hydrophobic flavor, was encapsulated in oil-in-water
emulsions that were stabilized by whey protein isolate (WPI). The impact of CA content and …

The influence of temperature scanning and isothermal storage conditions on turbidity,
particle size, and thermal reversibility of vitamin E-enriched emulsions produced by …

Emulsion-based delivery systems are being utilized to incorporate lipophilic bioactive
components into various food, personal care, and pharmaceutical products. This study …

Whey protein isolate (WPI) is often used in food emulsions and can also interact with
resveratrol, a natural amphiphilic polyphenol, this interaction being improved by heat …

The influence of calcium ions and chelating agents on the thermal stability of model
nutritional beverages was examined. Oil-in-water emulsions (6.94%(w/v) soybean oil …