In this work, emulsion-filled gels were prepared from natural and pH-shifting combined with
ultrasound β-conglycinin (7S) as emulsifiers. The emulsifier modification and emulsion …

Plant-based proteins and polyphenols are increasingly being explored as functional food
ingredients. Colloidal complexes were prepared from pea protein (PP) and grape seed …

O/W emulsion and its spray-dried microcapsule contain the oil phase and the protein matrix,
providing the potential to co-encapsulate different antioxidants. However, antioxidants were …

Protein-polysaccharide-polyphenol delivery systems function as a promising tool to deliver
bioactive ingredients aiming to improve their solubility and bioavailability. In this study, whey …

Emulsion gels have received significant interest in the food industry as functional colloids
due to their improved stability and encapsulated bioactive substances. Thus, in this study …

This work studied the effects of different concentrations of gum arabic (GA) on the interfacial
adsorption kinetics of whey protein (WP) at the oil–water interface, the possibility of emulsion …

Abstract Anthocyanin-loaded W/O/W emulsions were fabricated using polyglycerol
polyricinoleate (PGPR) as a hydrophobic emulsifier, quillaja saponin as a hydrophilic …

A glycated whey protein isolate–epigallocatechin gallate (EGCG) nanocomplex-stabilized
emulsion was used to encapsulate β-carotene. This study evaluated the stability of the …

The physicochemical stability and in vitro bioaccessibility of β-carotene emulsions stabilized
by the whey protein isolate (WPI)-gum Acacia (GA) conjugates prepared by dry-heating …

In this study, we investigated the effects of pectin concentrations and degrees of
esterification (DE) on the gelling properties of ginkgo seed protein isolate (GSPI)–pectin …