Resveratrol emulsions do not have long shelf life hence drying to obtain powder can result
in the resveratrol protection, shelf life extension and can unlock versatile applications in …

Proteins are of great interest due to their amphiphilic nature, which allows them to reduce
the interfacial tension at the oil–water interface. The incorporation of proteins at the oil–water …

During the last decades, there has been a huge consumer concern about animal proteins
that has led to their replacement with plant proteins. Most of those proteins exhibit …

Oil phase composition may affect properties of the oil-water interface and the characteristics
of fabricated emulsions. This study aims to investigate the impacts of varying oil phase …

Proteins stabilize emulsions by adsorbing at the interface to prevent the natural tendency of
droplet coalescence. Polyphenols (plant-derived secondary metabolites) are capable of …

In oil-in-water emulsions, a single phenolic compound has been used as interfacial
antioxidant. The co-encapsulated polyphenols may produce more supper stability or …

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 study, effects of two animal–based and two plant–based proteins on the stability of
W/O emulsions were evaluated. On physical stability, turbiscan stability index values …

The impact of pH on the physicochemical properties of 10% menhaden oil-in-water (O/W)
emulsions containing 2% whey protein isolate (WPI) and 0.1% xanthan (XG)-locust bean …

The effect of pure gum (PG) on the properties of oil-in-water emulsions prepared with whey
protein isolate (WPI) was studied at different pH (3–7). The mean particle diameters …