Background Excessive lipid intake is related to the increasing risk of several human chronic
diseases. Simple lipid reduction leads to poor taste of food, which cannot be accepted by …

Emulsion-based delivery systems (EBDSs) can be used as effective carriers for bioactive
compounds (bioactives). Recent studies have shown that plant proteins (PLPs) have the …

This work aims to investigate the effect of succinylated modification of soy protein isolate
(SPI) on its emulsifying and oil–water interfacial properties. The structure–effect mechanism …

In this study, emulsion gels were constructed by ionic gelation method using egg yolk
granules/sodium alginate bilayers emulsion. In particular, the main driving force of the …

Since the world's population has surged in recent decades, the need for sustainable as well
as environmentally friendly protein sources is growing. However, there are daunting …

The stability of Pickering emulsions can be improved by the synergistic action of colloidal
particles and small molecule emulsifiers. In addition, the interaction between particles and …

This study investigated the effects of different interfacial structures on the performance of oil-
in-water emulsions including their physicochemical stability, lipid digestion profiles, and …

Food-grade Pickering emulsions stabilized by protein microgel particles have received
increasing attentions owing to their potential applications in the food industry. Herein, soy …

To obtain a green carrier for intestinal targeted delivery, an emulsion gel was designed by
the self-assembly between gelatin and Pickering emulsion based on gallic acid modified …

Developing nature‐derived surface‐active ingredients with favorable interfacial and
functional properties has recently received increasing attention in the food and …