Lemon oil (LO) has been used as a flavoring food additive and its encapsulation in
emulsions has facilitated its incorporation in food and pharmaceutical products. d-Limonene …

Abstract Premix Membrane Emulsification (ME) with Shirasu Porous Glass membranes of 10
μm pore size enabled to produce oil-in-water (O/W) emulsions with different interfacial …

Natural emulsifiers, particularly those extracted from plants, are highly wanted by food
industry to meet consumers demand for clean label food and beverage products. The …

Interfacial deposition of biopolymer layers on oil droplets may be a suitable strategy for
increasing the emulsion stability and protection of functional ingredients. Resveratrol is a …

In protein-stabilized oil-in-water emulsions, a co-emulsifier may also be an antioxidant,
increasing the oxidative stability of the oil and adding nutritional value to the formulation. We …

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 stability of cod liver oil-in-water emulsions containing whey protein isolate (WPI) and
kappa-carrageenan (κ-car) complexes was investigated as a function of pH (3–7). The …

An oil-in-water (o/w) emulsion is a system where the oil droplets are dispersed within a
watery phase. The most important function of emulsions is their ability to incorporate …

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 …

Conjugated linoleic acid contains unsaturated fatty acids with multiple bioactivities, but it has
poor oxidative and physical stabilities. Its emulsion was fabricated with glycosylated whey …