Abstract Properties of 50/50 oil/water emulsion stabilized by pea protein isolate microgel
particles (PPIMP)/xanthan gum (XG) and co-emulsifiers were evaluated. Three surfactants …

Herein, improvement of the stability of the water-in-oil-in-water (W/O/W) emulsions by
addition of xanthan gum (XG)/locust bean gum (LBG) mixture in the inner water phase was …

Abstract trans-Resveratrol (3, 5, 4′-trihydroxystilbene) is a naturally occurring polyphenol
phytoalexin easily oxidizable and extremely photosensitive with a short biological half-life …

In this work, a hydrophilic anthocyanidin-rich extract from Hibiscus Sabdariffa (H. sabdariffa)
was vehiculized in the inner phase of a water/oil/water emulsion and its physical stability …

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 …

Colloidal particle systems based on natural biopolymers are widely used in food industries
and their production can involve an emulsification step during processing, which is induced …

Foods containing anthocyanins depicted significant health benefits in various studies. Since
they are very unstable outside of their natural environment encapsulation into the inner …

Conjugation of plant proteins with phenolic compounds has been an efficient strategy to
improve the limited capacity of this kind of protein to stabilize emulsions. In this sense, the …

The present work was conducted to investigate the effect of purification and conjugation
processes on functional properties of durian seed gum (DSG) used for stabilization of water …

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 …