Proteins as natural amphiphilic biopolymers can stabilize emulsions and are attracting
intensive interest due to their abundant resource, good emulsifying properties …

The food industry has used emulsion science and technology for many years to create a
diverse range of food products, such as milk, cream, soft drinks, nutritional beverages …

Emulsion gels are widely used in food products, and they have the characteristics of both
emulsions and biopolymer gels. When distributed in gels, functional ingredients are …

Gels are functional materials with well-defined structures (three-dimensional networks)
assembled from the dispersed colloids, and capable of containing a large amount of water …

High internal phase emulsions (HIPEs) have recently been investigated for applications in
food areas: plant proteins, polysaccharides, and commercial surfactants have been used as …

There is a pressing need for edible delivery systems to encapsulate, protect, and release
bioactive lipids within the food, medical, and pharmaceutical industries. The fact that these …

Non-derivative cellulose is usually not considered an amphiphilic biopolymer with emulsion
stabilization ability. In this study, we have demonstrated, using a dissolution and …

Many globular proteins are good emulsifiers or stabilizers for oil-in-water emulsions. It is
generally recognized in the field that globular proteins tend to undergo a structural unfolding …

Background Lipophilic molecules such as flavours, essential oils, vitamins and fatty acids
are difficult to deliver in food matrices owing to their limited solubility, rapid oxidation and …

Emulsion stabilization by native cellulose has been mainly hampered because of its
insolubility in water. Chemical modification is normally needed to obtain water-soluble …