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

A few protein-and polysaccharide-based particles can function as effective stabilisers in
multi-phase food systems. Combining both polymer-based particles and tailoring the …

The food industry is one of the major users of emulsion technology, as many food products
exist in an emulsified form, including many dressings, sauces, spreads, dips, creams, and …

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 …

In recent years, Pickering emulsions have emerged as a new method and have attracted
much attention in the fields of food sciences. Unlike conventional emulsions, Pickering …

This work aimed to investigate the feasibility of fabricating food-grade Pickering emulsions
stabilized by soy protein isolate-chitosan (SPI-CS) nanoparticles. The SPI-CS nanoparticles …

Background Zein, a byproduct of corn with renewable resources, unique hydrophobic/
hydrophilic character, film/fiber forming and antioxidant properties, is a promising …

Background Many biologically active and functional components are chemically unstable,
and exhibit variable water/oil solubility, which reduce their bioavailability and efficacy …

Background With an ever increasing demand for green materials to produce new,
environmentally safe and high-quality products, edible polymers from natural polymeric …

The smart combination of agriculture and other sciences can greatly reduce the limits of
fertilizer use. Chitosan is a linear amino polysaccharide with a rigid structure which has …