The objective of this study was to compare the performance of whey protein isolate (WPI)
and modified starch (SF) based on their surface properties as adsorbents in the oil–water …

This work investigated the stabilization mechanisms of annatto seed oil emulsions, rich in δ-
tocotrienol, by employing biopolymers such as gum arabic (GA), whey protein isolate (WPI) …

This paper brings forward the encapsulation of annatto seed oil (rich in geranylgeraniol)
assisted by high intensity ultrasound using gum Arabic (GA) as stabilizing agent. We studied …

The aim of this work was to encapsulate PUFA-rich oil by ultrasound emulsification followed
by spray drying. mono-and double-layer emulsions stabilized by either whey protein …

Replacement of dairy proteins by plant proteins is a current trend to produce stable colloidal
systems critical to the food and beverage industry. In this study, we compared commercial …

The effect of the degree of polymerization (DP) of inulin was evaluated on its encapsulant
characteristics. We assessed the influence of the average inulin DP (DP≥ 10 and DP≥ 23) …

Highlights•The ultrasonic-assisted preparation of food-grade emulsions was evaluated.•The
application of ultrasound to food processing is recognized by several researchers.•The use …

Emulsifier-free-emulsions were prepared with high frequency ultrasounds (HFU) generated
by a piezoelectric ceramic transducer vibrating at 1.7 MHz. HFU emulsions were compared …

Emulsifiers are added to enhance product stability to obtain a satisfactory shelf-life. For this
reason, stable emulsions that do not form peroxides nor change the fatty acid composition of …

The potential of ultrasound as a complementary technique for enhancing the stability of in-
packed food emulsions, such as mayonnaise, without changing the conventional packaging …