Background Considering the global rise of obesity and food-linked cardiovascular diseases,
food industries are often challenged to produce low fat or fat-free products. Incorporation of …

Water-in-water emulsions are formed due to the thermodynamic incompatibility between
their components, which leads to phase separation. Water-in-water emulsions have many …

Background Structured food systems commonly contain mixtures of thermodynamically
incompatible biopolymers located within a predominantly aqueous environment. The …

Abstract Water‐in‐oil (W/O) emulsions can be used to encapsulate and control the release
of bioactive compounds for nutrition fortification in fat‐based food products. However, long …

Owing to their promising application prospects, water-in-oil (W/O) emulsions have aroused
continuous attention in recent years. However, long-term stability of W/O emulsions remains …

The inherent thermodynamic instability of water–oil–water (W/O/W) emulsions has
restrictions for their application in food systems. The objective of this study was to develop a …

Emulsions stabilized solely by edible particles have attracted great interest very recently
because of their potential application in the food and pharmaceutical fields. In this work …

There is an increased pressure on food manufacturers to design low calorie and low fat
foods to address the global obesity crisis. Designing double emulsions (DEs) is a …

Advancing an in-depth understanding of the stabilization mechanism of the whippable
emulsions co-stabilized by protein colloidal particles and emulsifiers is necessary for the …

Food products often contain mixtures of incompatible water soluble macromolecules such as
proteins and polysaccharides. When two aqueous solutions of incompatible …