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 …

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 …

The stability of anthocyanin–rich W 1/O/W 2 double emulsions prepared with Nicandra
physalodes (Linn.) Gaertn. Seeds pectin was investigated, including droplet sizes, ζ …

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 …

Functional konjac glucomannan (KGM) was used to structure the water phase of O/W
emulsions containing a lipophilic bioactive compound (β-carotene). KGM greatly increased …

In order to evaluate the effect of ultrasound and Maillard reaction on the physicochemical
properties and gastrointestinal fate of astaxanthin-loaded emulsion gels, the Maillard …

Insulin (INS, hydrophilic) and quercetin (Q, hydrophobic) have broad biological benefits;
however, their application is limited because of their instability and poor bioaccessibility …

An edible and structured emulsion gel was successfully prepared from thermo-gelable
polysaccharide curdlan and regenerated cellulose (RC), which was characterized by a set of …

The destabilization of water-in-oil (W/O) emulsions greatly restricts their application.
Converting the inner water droplets into soft solid-like gelled particles is an appealing …

Proteins and polysaccharides have been widely used as wall materials to prepare novel
carriers for the encapsulation of a single bioactive component or co-encapsulation of …