The ability of electrostatic complexes made up of sodium caseinate (NaCAS) and a
polysaccharide, carboxymethyl cellulose (CMC) or gum Arabic (GA), to retain polyphenols …

To expand the application of chickpea protein isolate (CPI) in water–in–oil (W/O) emulsion
systems and to address its limitations in inhibiting lipid oxidation in W/O emulsions, alkali …

A lipophilic protein nanoparticle (LPP) was fabricated by ultrasonication of the soy lipophilic
protein (LP), which contains hydrophobic proteins and phospholipids. This LPP (R h …

The emulsion stability depends on the physicochemical properties of the dispersed phase
and their interaction with the continuous phase. Surface-active compounds (SAC) are added …

Lipid oxidation is still a major problem complicating the development of food emulsions. In
this study, an antioxidant Pickering emulsion stabilized by resveratrol-grafted zein (ZR) …

The performance of a whey protein hydrolysate (WPH) for producing physically and
chemically stable omega-3 emulsions was compared to hydrolysates obtained from other …

Borage seed oil (BSO), peppermint oil (PO) and lycopene (LC) have accomplished a lot of
interest due to their therapeutic benefits in the food and pharmaceutical sectors. However …

The effect of cinnamaldehyde (CA) on the structure and properties of whey protein isolate
(WPI) was investigated. The resultant WPI/CA complex was used as stabilizer to form …

The objective of this work was to study the effect of denaturation degree of WPI dispersions
used as surfactant on the microstructure, rheology, and physical stability of O/W emulsions …

BACKGROUND In order to study the effect of adsorption of surfactant at the two interfacial
layers on emulsion stability, the kinetically stable water‐in‐oil‐in‐water (W/O/W) emulsion …