There is significant evidence that double emulsion has great potential for successfully
encapsulating anthocyanins. However, few research studies are currently using a protein …

Water in oil in water (W 1/O/W 2) emulsion is a potential carrier for the simultaneous
encapsulation of hydrophilic and lipophilic bioactive components. A major challenge of W …

Sodium alginate (SA)-pectin (PEC)-whey protein isolate (WPI) complexes were used as an
emulsifier to prepare β-carotene emulsions, and the encapsulation efficiency for β-carotene …

In this study, the influence of Persian gum (PG) on the properties of whey protein
concentrate (WPC) emulsion gel prepared through cold set gelation method (incorporation …

Reduction of the lipid content of food without textural loss can be carried out by producing
emulsion-filled gels. This study aimed to produce and characterize heat-set mixed protein …

Food emulsions can be stabilized by various components, and their cost is important for the
food industry that is always looking for cheaper alternatives. Consumer demand is leading …

In this study, we aimed to investigate the effects of emulsion droplet size on the
physicochemical and rheological properties of emulsion–gelatin composite gels. Gelatin or …

A Roselle extract was used in spray‐drying encapsulation with three different wall materials
(soy protein isolate, gelatin, and β‐cyclodextrin) and combinations of those. The …

This study aimed to examine the effect of whey protein isolate-low acyl gellan gum (WPI-GG)
conjugate on the physicochemical properties and digestibility of β-carotene-loaded oil-in …

Emulsion gels have numerous practical applications in the pharmaceutical and food
industries, the preparation of which involves multiple processing steps including the …