Many peptides exhibit beneficial physiological functions, but their application in foods is
limited because of their undesirable taste and their tendency to degrade when exposed to …

Soy-protein-stabilized high internal phase emulsions are widely used in the food industry.
However, this food type cannot be suitably absorbed and utilized by the human body. In this …

Capsaicin (CAP) is a hydrophobic substance with various physiological effects in chili
peppers that is responsible for their perceived heat. Nonetheless, its application as a …

Background Studies on peptide-based emulsifiers in the field of foods have progressed
rapidly in the last decade, due to the higher anti-oxidative activity, faster adsorption to the …

Increasing attentions are paid to high internal phase emulsions (HIPEs) due to their unique
properties. In this study, pea protein-based fibrils were used as emulsifier to stabilize HIPEs …

Peptides are important compounds used in the development of functional biomaterials,
functional foods and nutraceuticals. The functional and bioactive properties of peptides are …

Plant protein-based diets (eg, egg or meat alternatives) have emerged as a promising
approach for developing healthy and sustainable food systems. Mayonnaise, a formulated …

Food-grade high internal phase Pickering emulsions (HIPPEs) unify the stability of Pickering
emulsions and the advantages of detergent-based high internal phase emulsions (HIPEs) …

Propionic acid (PA) is a water-soluble substance that has been shown to be beneficial for
improving colon-related diseases. However, its appliance as a nutraceutical ingredient is …

The performance of a whey protein hydrolysate (WPH) for producing physically and
chemically stable omega-3 emulsions was compared to hydrolysates obtained from other …