In this work, the differences in macrostructure and microstructure, rheology, and storage
stability of pre-emulsified safflower oil (PSO) prepared by natural and magnetic field …

The gel‐type emulsified muscle products improve fatty acid composition, maintain the
oxidative stability, and achieve a better sensory acceptability. This review emphasizes the …

In this study, the effects of Tenebrio molitor protein (TMP) emulsions (TMPEs) on the gel
properties, and protein structure of chicken myofibrillar proteins (MPs) were investigated …

In this study, diacylglycerol (DAG) emulsions stabilized by different concentrations of sodium
caseinate (SCE) or Tween 80 (TWE) were prepared and characterized, and the effects of …

Cereal and legume proteins, pivotal for human health, significantly influence the quality and
stability of processed foods. Despite their importance, the inherent limited functional …

The protective effect of the high internal phase Pickering emulsions (HIPPEs) stabilized by
salmon protein-procyanidins complex (SPC) on the algal oil and its application in sausages …

This study evaluates the characteristics of n-3-enriched meat spread that is in development
for consumption by elderly individuals. Herein, flaxseed oil was used as a source of n-3 fatty …

This study examined the dimensional stability of 3D printed cookies during post-processing
through heat treatment. In conventional cookies, where butter is incorporated as a fat …

This paper focuses on the mechanism of the excellent oil/water (O/W) interface elastic film
formation ability of meat protein (myofibrillar protein (MP)) compared with proteins (porcine …

The emergence of emulsion microgels, formed from one or more emulsion droplets
encapsulated in a soft solid, with mechanical properties that mimic the sensory properties of …