BACKGROUND To overcome the limitations in the use of protein as an emulsifier, soy
lecithin, a natural surfactant, was used along with whey protein isolate (WPI) to produce o/w …

Food proteins have been widely used as carrier materials due to their multiple functional
properties. Hydrophobic bioactives are generally dissolved in the oil phase of O/W …

This study investigated the effects of thermal processing (63° C for 30 min, 80° C and 90° C
for 45 s) on the stability of orange oil (3.5% w/w) beverage emulsions containing vitamin E …

The potential effects of tocopherols (100 μM in emulsions) on the physicochemical stability
of whey protein isolate (WPI), soy lecithin (SL), or Tween 20 (TW) stabilized flaxseed oil (FO) …

During the last decades, there has been a huge consumer concern about animal proteins
that has led to their replacement with plant proteins. Most of those proteins exhibit …

The stabilization of flavor emulsions is a challenge for the industry of functional beverages.
In this work, whey protein isolate was used as the stabilizing agent in concentrated orange …

This study investigated effects of enzyme-modified soy lecithin (ESL) on freeze thaw stability
and heat stability of coconut oil-in-water emulsions and coconut milk emulsions. Addition of …

BACKGROUND The food industry has begun to develop foods fortified with unsaturated fatty
acids; however, the susceptibility of pine nut oil to oxidation and other properties limits its …

Food proteins have been widely used for the preparation of emulsion-based carriers and
lipid-free carriers. In this study, whey protein isolate (WPI)-α-tocopherol particles and …

Background Long-term stability of water-in-oil (W/O) emulsions remains an urgent problem
that limits their further application in the food industry. Moreover, the healthier products are …