Replacement of dairy proteins by plant proteins is a current trend to produce stable colloidal
systems critical to the food and beverage industry. In this study, we compared commercial …

Previous studies have shown that the pH-driven method can be used to load curcumin into a
variety of colloidal particles, including micelles, liposomes, lipid droplets, and oil bodies …

Emulsifying properties of six experimental and three commercial control, lipid‐reduced, and
calcium‐reduced whey protein concentrates (WPC) were evaluated on the basis of mean …

Calcium chloride (0 to 10 mM) and potassium chloride (0 to 600 mM) were added into model
nutritional beverage emulsions containing 7%(w/w) soybean oil droplets and 0.35%(w/w) …

The oxidative stability of walnut oil and oil-in-water (O/W) emulsions with walnut oil
stabilized by soy protein isolate (SI) and Whey Protein Isolate (WPI) was evaluated. The food …

Natural biopolymers, whey protein isolate (WPI) and gum arabic (GA), were used to fabricate
emulsion-based delivery systems for vitamin E-acetate. Stable delivery systems could be …

In this work, the effects of whey protein-carboxymethyl cellulose (WP-CMC) conjugates on
the environmental stability, in vitro digestion stability, storage stability and bioaccessibility of …

The aim of this study was to investigate the cytotoxicity, physicochemical stability, and
bioaccessibility of lutein-loaded emulsions stabilized by egg white protein-dextran-catechin …

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

Abstract Properties of 50/50 oil/water emulsion stabilized by pea protein isolate microgel
particles (PPIMP)/xanthan gum (XG) and co-emulsifiers were evaluated. Three surfactants …