Background Many biologically active and functional components are chemically unstable,
and exhibit variable water/oil solubility, which reduce their bioavailability and efficacy …

Background Colloidal particles assembled from food grade materials with proper fabrication
and/or modification can function as Pickering emulsion stabilizers. Scope and approach This …

Emulsion technology has been used for decades in the food industry to create a diverse
range of products, including homogenized milk, creams, dips, dressings, sauces, desserts …

Particle-stabilized emulsions, also referred to as Pickering emulsions, have garnered
exponentially increasing interest in recent years. This has also led to the first food …

In order to critically discuss the potential of Pickering-type emulsions in food applications this
review provides the theoretical background of the stabilizing mechanisms, the resulting …

In this paper, WPI-chitosan complex particles (WCCPs) were prepared as a novel Pickering
stabilizer based on high hydrostatic pressure (HHP). The mean particle size of WCCPs was …

This investigation elucidated stabilization of high internal phase Pickering emulsion gels
(HIPPEGs) on the basis of oil-water interfacial adsorption properties of particles. The …

Lipid peroxidation in oil-in-water (o/w) emulsions leads to rancidity and carcinogen
formation. This work attempted to protect lipid droplets of emulsions from peroxidation via …

The preparation of whey protein isolate (WPI) particles by heat induction usually reduces
both protein nutritional value and functionality. In this study, WPI and phytosterols (PSs) …

Nanotechnology is a new subject of interest in the field of food industry. Therefore, scientific
and technological studies have been intensified in the last 10 years because of the …