Background Nanomaterials are being explored in the food and agricultural industries for
their potential applications in improving the safety, quality, health, and sustainability of the …

Background Monoterpenes are natural aroma compounds that can be found in plants and
processed foods, being used as flavoring agents in cosmetic, pharmaceutical and food …

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 …

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 …

Water loss and lipid oxidation of meat products during processing and storage compromise
their sensory qualities, such as flavor, tenderness, juiciness. Herein, surfactant-stabilized …

Many peptides exhibit beneficial physiological functions, but their application in foods is
limited because of their undesirable taste and their tendency to degrade when exposed to …

The benefits of omega‐3 (ω‐3) polyunsaturated fatty acids (PUFAs) to human health and the
therapeutic properties of diseases have been widely identified. However, due to abundant …

In this work, high internal phase emulsions (HIPEs) stabilized by naturally derived cellulose
nanocrystals (CNC) and gelatinized soluble starch (GSS) were fabricated to stabilize …

Gliadin, a plant-based amphiphilic protein, has hydrophilic deficiencies in preparing
Pickering emulsions. Herein, konjac glucomannan was introduced to improve the wettability …

This study investigated the effect of succinylation and chitosan (CS) assembly at the
interfacial layer on the stability and digestion behavior of quercetin (QUE) loaded soy protein …