Food proteins, polysaccharides, and polyphenols are natural ingredients with different
functional attributes. For instance, many proteins are good emulsifiers and gelling agents …

Nanotechnology has underpinned vital progress in current research and has immensely
promoted the food production chain. This review projected the critical intervention of nano …

Background Designing delivery systems (or called encapsulation systems) for functional
ingredients recently has received growing interest in the food industry, which aims to …

Designing a suitable matrix to protect sensitive bioactive compounds is an important stage in
nutraceutical development. In this study, emulsion templated medium-chain triglycerides …

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 …

The world is seeking hard for sustainable agricultural practices with one of the prime
objectives to improve crop yield through effective pest management. Scientific diaspora has …

Camellia oil has a high content of unsaturated fatty acids and active ingredients, but it is
unstable during production, storage, and application. Camellia oil Pickering emulsions were …

Food protein fibrils are progressively recognized as promising matrixes for the preservation
and delivery of bioactive compounds. In this study, soy protein fibrils (SPF) formed at 4, 8 …

Abstract Rhamnogalacturonan-I (RG-I) was considered to be incompatible with gel
formation. Due to its important health benefits, our previous study reported synergistic …

Protein colloidal nanoparticles (NPs) are ubiquitous present in nature and function as
building blocks with multiple functions in both food formulations and biological processes …