Sustainability driven production of food ingredients is in the center of discussion the past
years, with plants being a promising source, since they are widely available and have …

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 …

It is well documented that weak or strong interactions between macromolecules such as
proteins or polysaccharides can synergistically improve the emulsifying capabilities of each …

Emulsifying properties of four different proteins (soy, potato, pea and whey) were analyzed
and related to their solubility, surface hydrophobicity, surface tension and their ability to …

This chapter describes the physico-chemical principles underlying the functional role of
hydrocolloids in oil-in-water emulsions. Basic terms such as emulsifier and stabilizer are …

Extensive purification of plant proteins is probably not a prerequisite for their emulsifying
properties, however, details of the interfacial stabilization mechanism of less purified protein …

Highlights•Sunflower seeds provide multicomponent emulsifiers.•Multicomponent
emulsifiers perform better compared to purified proteins.•The presence of non-covalently …

Hazelnuts, sesame seeds and soybeans were selected as three diverse sources of oil
bodies. Application of aqueous extraction and centrifugation steps resulted in concentrated …

Vinegar sauces' type emulsions were prepared from water–alcohol mixture (90: 10) and
three different sunflower oil samples (Reference oil, SUN1 and SUN3) at 20wt% with …

Stability, droplet diameter and viscosity of o/w macroemulsions of olive oil stabilized with
lecithin from soybean and different types of polymers have been investigated. The stabilizing …