Background Considering the global rise of obesity and food-linked cardiovascular diseases,
food industries are often challenged to produce low fat or fat-free products. Incorporation of …

Abstract Water‐in‐oil (W/O) emulsions can be used to encapsulate and control the release
of bioactive compounds for nutrition fortification in fat‐based food products. However, long …

Abstract 3D printing technology produces personalized food for consumers with special
needs. Hence, the current research investigated the rheological properties of the cod protein …

Most of the commonly used microgels (MGs) are hydrophilic and tend to form oil-in-water
emulsions. In this review, we discuss the function of MGs at the droplet interface in order to …

Owing to their promising application prospects, water-in-oil (W/O) emulsions have aroused
continuous attention in recent years. However, long-term stability of W/O emulsions remains …

Nanoparticles (NPs) additives have gained notable influence in technology advancements
owing to their excellent physiochemical properties with enhanced performance in …

Abstract Water-in-oil (W/O) high internal phase emulsions (HIPEs) were prepared using
polyglycerol polyricinoleate (PGPR) and polysaccharide blends consisting of konjac …

The food industry confronts an enormous challenge to develop stable margarine-type water-
in-vegetable oil (W/O) emulsion-based table spreads with reduced concentration of …

This study aimed to develop an innovative water-in-oil (W/O) emulsion with soyasaponin
(Ssa) and polyglycerol polyricinoleate (PGPR) as emulsifiers. The effects of the oil/water …

The aim of this study was to create food-grade soft gel particles that stabilize oil-in-water
emulsions. The gel particles were prepared by covalently crosslinking the protein network …