Use of nanonized curcumin-whey protein (CWP) composite particles as Pickering stabilizers
are an attractive strategy due to their edibility and natural origin. This study aimed to …

Insulin (hydrophilic) and quercetin (hydrophobic) have broad biological benefits; however,
their rapid hydrolysis (via protease degradation) during digestion hinders their stability and …

Particle-stabilized W1/O/W2 emulsion gels were fabricated using a two-step procedure:(i) a
W1/O emulsion was formed containing saccharose (for osmotic stress balance) and gelatin …

The emulsion stability depends on the physicochemical properties of the dispersed phase
and their interaction with the continuous phase. Surface-active compounds (SAC) are added …

Emulsion-based excipient foods were developed to improve the bioaccessibility of an
important hydrophobic nutraceutical: quercetin. Protein-stabilized oil-in-water excipient …

This study aims to understand impact of sodium alginate addition on binary whey/pea
protein-stabilised emulsions at various pH. The properties and stability of binary whey/pea …

Many sectors of the food industry are interested in replacing synthetic or animal-based
ingredients with plant-based alternatives to create products that are more natural …

Oil in water (o/w) emulsions are ubiquitous in food systems, where the stabilization of a
homogeneous biphasic texture is necessary. In this study, binary protein particles (CRPs) …

Lipid oxidation remains a major problem faced by the dairy industry. The bio-active
ingredient (oil/milkfat) can be shielded by encapsulation within a secondary material …

Replacement of dairy proteins by plant proteins is a current trend to produce stable colloidal
systems critical to the food and beverage industry. In this study, we compared commercial …