Background The number of people who are aware of consuming healthy and natural foods
are consistently increasing. Natural emulsifier-stabilized emulsions have attracted …

Due to the high demand (consumers and regulatory authorities) on elimination or reduction
of 'additives' in food and other health related products, there is increasing interest on natural …

The aim of the present study was to investigate the application of octenyl succinic anhydride
(OSA) starch and chitosan to form multilayer nanoemulsions in the spray-drying …

Proteins and polysaccharides are widely used as ingredients in food emulsions due to their
high biocompatibility, good biodegradability, and a broad range of techno‐functionalities. In …

This work was aimed to systematically assess the effect of diverse emulsification strategies,
ie, layer-by-layer (LbL), directly mixing (DM), and heteroaggregation (HA) assemblies on …

The isolated plant oil bodies (OBs) have shown promising applications as natural pre-
emulsified O/W emulsions. Rice bran OBs can be used as a new type plant-based resource …

The objective of this study was to improve the physical stability of emulsions containing oil
droplets stabilized by hydrolyzed rice glutelin (HRG) by coating them with anionic …

Whey or serum proteins are soluble milk proteins representing about 20% of total milk
proteins. The β-lactoglobulin, α-lactalbumin, proteose peptone, serum albumin, and …

The effects of the addition of different anionic polysaccharides (gum arabic, pectin, xanthan
gum and alginate) on the stability of a rice bran protein hydrolysate (RBPH)-stabilized …

In this study, monosodium glutamate (MSG) was used to improve the viscosity of coconut
milk and the underlying mechanism was explored by investigating the changes in structures …