The stability of anthocyanin–rich W 1/O/W 2 double emulsions prepared with Nicandra
physalodes (Linn.) Gaertn. Seeds pectin was investigated, including droplet sizes, ζ …

In this work, the effects of konjac glucomannan (KGM) concentrations on microstructure, gel
properties, stability and digestibility of water-in-oil-in-water emulsion gels stabilized by …

Emulsion gels with unique structural and mechanical properties have promising applications
in 3D food printing. The purpose of this paper was to investigate the rheological property, β …

The present work aims to fabricate the genipin-crosslinked alkaline soluble polysaccharides-
whey protein isolate conjugates (G-AWC) to stabilize W/O/W emulsions for encapsulation …

Insulin (INS, hydrophilic) and quercetin (Q, hydrophobic) have broad biological benefits;
however, their application is limited because of their instability and poor bioaccessibility …

Protein-based emulsion gels, especially those induced by heat, have been widely used in
food 3D printing. However, the rheology and texture of protein-based gels are important …

Physical stability and lipid digestion of protein-stabilized Pickering emulsions interacting
with polysaccharides have been emphasized in our previous investigation. However, the …

Gel-like Pickering emulsion (PE) stabilized by the complexes of tea protein (TP) and xanthan
gum (XG)(0.0%–2.5%) was fabricated as ink for 3D printing. The TP/XG complex was firstly …

Abstract 3D food printing had attracted wide attention for its multiple advantages such as
being able to customize food according to individual needs. In this study, plant-based edible …

Particle-stabilized W1/O/W2 emulsion gels were fabricated using a two-step procedure:(i) a
W1/O emulsion was formed containing saccharose (for osmotic stress balance) and gelatin …