Consumers are increasingly demanding foods that are more ethical, sustainable and
nutritious to improve the health of themselves and the planet. The food industry is currently …

Emulsions are multiscale and thermodynamically unstable systems which will undergo
various unstable processes over time. The behavior of emulsifier molecules at the oil-water …

This review discusses the classification, characteristics, and applications of biosurfactants.
The biosynthesis pathways for different classes of biosurfactants are reviewed. An in-depth …

In this review, we highlight and discuss the effects of interfacial properties on the major
mechanisms governing the aging of emulsions: flocculation, coalescence and Ostwald …

Biosurfactants comprise a wide array of amphiphilic molecules synthesized by plants,
animals, and microbes. The synthesis route dictates their molecular characteristics, leading …

Background Pickering emulsions prepared using food-grade colloidal particles can be
designed to have high physical stability, tunable textural attributes, and good …

Curcumin possesses a plethora of interesting pharmacological effects. Unfortunately, it is
also characterized by problematic drug delivery and scarce bioavailability, representing the …

An increased interest in Pickering emulsions has emerged over the last 15 years, mainly
related to their very attractive properties compared to regular emulsions, namely their …

Emulsions are thermodynamically unstable systems that tend to separate into two
immiscible phases over time. The interfacial layer formed by the emulsifiers adsorbed at the …

The formation, stability, and performance of oil-in-water emulsions may be improved by
using combinations of two or more different emulsifiers, rather than an individual type. This …