Wheat germ oil (WGO) in water emulsion is increasingly being used in a variety of fields due
to its outstanding nutritional and health benefits. To enhance WGO composability …

The purpose of this study was to investigate the preparation of formulated water–in–soybean
oil–in–water emulsions by repeated premix membrane emulsification method using a …

The aim of this work was to study the effect of process variables on the production of
flaxseed oil emulsions by cross-flow membrane emulsification. The process was carried out …

Wheat germ oil (WGO) is well‐known as a good source of vegetable oil due to its nutrients
and health benefits. Emulsification is a process that improves the incorporation of oil into …

Membrane emulsification has been drawing attention due to its many application
possibilities. This study aimed to assess the preparation and stability of oil in water (O/W) …

Controlled droplet size and high encapsulation yield of bioactive components in an
emulsion carrier are crucial for its successful implementation in functional food preparations …

The production of emulsions using milk as the continuous phase has a number of
applications of interest from the food industry's point of view. In addition, producing an …

This study was designed to compare the properties of myofibrillar protein (MP) stabilized
soybean oil-in-water emulsions fabricated by ultrasound-assisted emulsification (UAE), high …

Pea protein isolate (PPI) is used in many food formulations, due to its low cost, commercial
availability and excellent amino acid profile. The objective of this study was to determine the …

Shirasu porous glass (SPG) membrane emulsification has many advantages over traditional
emulsification methods of stirring, ultrasoubd, and homogenization. The main advantages …