At present, there are still some problems for the emulsification of polysaccharides such as
lack of green, efficient and industrialized methods, lack of systematic and in-depth structure …

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 use of curcumin in the food industry is constrained by its poor aqueous dispersibility and
instability. Previous studies have shown that stable curcumin nanoparticles can be prepared …

In the last decade, food structuring has received considerable attention due to the concern of
replacing trans and saturated fats with healthier alternatives without compromising neither …

Aqueous probiotic suspensions were dispersed in an oil phase consisting of fish oil and
medium chain triglycerides to form W 1/O emulsions. These emulsions were then …

Egg white protein (EWP)-sodium alginate (SA) nanoparticles were fabricated by controlled
heating (75° C, 10 min) of an aqueous solution containing EWP and SA (pH 7.0). The …

This study was carried out to develop soy protein isolate (SPI)/sodium carboxymethyl
cellulose (NaCMC) synbiotic microgels by applying a double-crosslinking technique using …

Whey protein isolate (WPI) and chitosan (CS) complexes were prepared by complex
coacervation method. The effects of different WPI/CS ratios and pH values on the formation …

To improve emulsification properties of pea protein isolate (PPI), PPI-maltodextrin-
epigallocatechin-3-gallate (PPI-MD-EGCG) ternary conjugate was prepared for the first time …

The objective of this study was to examine the physicochemical characteristics,
microstructure, and stability of diacylglycerol-loaded multilayer emulsions consisting of …