Delivery systems designed through protein stabilized emulsions are promising for
incorporating carotenoids in different products. Nevertheless, the versatility in structures of …

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 …

Abstract Water-in-oil-in-water (W 1/O/W 2) emulsions provide protective encapsulation to
plant bioactive compounds in food matrix and under gastrointestinal conditions. However …

The ability of electrostatic complexes made up of sodium caseinate (NaCAS) and a
polysaccharide, carboxymethyl cellulose (CMC) or gum Arabic (GA), to retain polyphenols …

This study aimed to investigate the physical stability and interfacial properties of oil-in-water
(O/W) emulsions stabilized with fish skin gelatin (FG) and pea protein (PP) at pH 3. Physico …

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 …

Environmentally friendly emulsifiers safe for human consumption are urgently needed to
stabilize emulsions for applications in the food industry. In this study, we prepared …

In this work, fish gelatins (FG) were mixed with whey protein fibers (WPF) and native whey
protein isolates (WPI) under acidic and neutral pH conditions, respectively. The objective of …

Engineering the interface of oil-in-water emulsion droplets with biopolymers that modify its
permeability could provide a novel technique to improve flavour retention in dry powders …

The simultaneous application of proteins and surfactants for emulsion preparation and
stabilization is a research hotspot in the field of emulsions, and their interfacial adsorption …