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 …

The co-gelation phenomenon of caseins and gellan in yogurt-related products is usually
observed, highlighting the possibility of developing mixed casein/gellan systems as a new …

In response to the global environmental issues over inorganic additives in lubrication
process in solving friction and wear challenges. There is growing interest in the …

Water in oil in water (W 1/O/W 2) emulsion is a potential carrier for the simultaneous
encapsulation of hydrophilic and lipophilic bioactive components. A major challenge of W …

The interaction between soyasaponin and soy β-conglycinin (7S) or glycinin (11S),
adsorption of their mixtures at air-water interface, and foaming properties of the mixed …

In this study, development of icaritin-loaded liposomes stabilized by four kinds of surfactants
(ie Span40, Span20, Sucrose ester and Tween80, with the hydrophile lipophile balance …

A series of water-soluble terpolymers, poly (acrylamide/N-vinylpyrrolidone/N-(acrylamido
propyl)-N, N-dimethyl, N-cetyl ammonium bromide)(ANAs), were synthesized through free …

This study constructed a novel method to develop ultrastable water-in-oil high internal phase
emulsions (W/O HIPEs) by using polyglycerol polyricinoleate (PGPR) and NaCl …

The emulsion gels have attracted extensive interests due to their unique physical characters,
remarkable stability, and control release properties of flavor and functional components …

In this study, Pickering emulsion gels were prepared by the self-gel method based on kappa
carrageenan (kC). The effects of particle stabilizers and polysaccharide concentrations on …