Many bioactive food ingredients were encapsulated in different forms to improve their
stability and bioavailability. Emulsions have showed excellent properties in encapsulation …

Abstract Background Bioactive compounds (BCs) have attracted recently substantial
interests because of their remarkable healthy and functional properties. However, the vast …

The rational design and fabrication of edible codelivery carriers are important to develop
functional foods fortified with a plurality of bioactive agents, which may produce synergistic …

To improve the solubility, stability and bioavailability of bioactive compounds, a series of
delivery systems have been designed and developed in recent years. However, most …

The replacement of artificial by natural additives has gained consumer attention due to
concerns about toxic and carcinogenic effects of artificial additives and the growing search …

Emulsions can be easily destabilized under various conditions during preparation and
storage. Therefore, it is necessary to understand the factors that influence the stability of …

In oil-in-water emulsions, a single phenolic compound has been used as interfacial
antioxidant. The co-encapsulated polyphenols may produce more supper stability or …

Casein micelles (CM) can encapsulate both hydrophobic and hydrophilic bioactive
compounds due to their amphiphilic nature. However, the microstructure of CM is sensitive …

Sodium caseinate (NaCN) and methyl cellulose (MC) were used as emulsifiers and structure-
modifying agents to prepare composite emulsion gels at 10.0% of oil phase fraction (v/v) …

Natural ingredients are gaining increasing attention from manufacturers following
consumers' concerns about the excessive use of synthetic ingredients. However, the use of …