Background Interest in high internal-phase emulsions, a type of highly concentrated
emulsion system, has rapidly increased in the food industry. However, traditional stabilizers …

Solid fats provide desirable functionality, texture, and palatability to foods; however, they are
related to adverse chronic health effects. Consumers and regulatory authorities are …

Emulsion technology has been used for decades in the food industry to create a diverse
range of products, including homogenized milk, creams, dips, dressings, sauces, desserts …

Food-grade Pickering emulsion gels with different oil phase fractions stabilized by Bacterial
cellulose nanofibers/Soy protein isolate complex colloidal particles were prepared by one …

This study aimed to identify the most suitable delivery system for quercetin. To achieve this
objective, four delivery systems, ie, coarse emulsions, nano-emulsions, high internal phase …

In this study, chitosan and gum Arabic coacervated complex (CGCC) were used to stabilize
high internal phase Pickering emulsion (HIPE), and cinnamon essential oil (CEO) was …

In this study, stable high internal phase emulsions (HIPEs) constructed solely by sonicated
quinoa protein isolate (QPI) at various pH values and protein concentrations (c) were …

The oil-in-water high internal phase emulsions (HIPEs) could be stabilized by pea protein
isolate nanoparticles (PPINs) induced by potassium metabisulfite (K 2 S 2 O 5). Confocal …

In this study, surimi products rich in lipids were prepared by using myofibril protein (MP)
emulsion gel as carriers. The MP emulsion gel (MP concentration, c= 1.5%, oil fraction, ø …

In this study, the effects of different concentrations (0%, 0.25%, 0.5%, 1%, 1.5%, w/v) of
konjac glucomannan (KGM) on the structure and interfacial adsorption of myofibrillar protein …