Physicochemical characteristics, applications and research trends of edible Pickering emulsions
T Xia, C Xue, Z Wei - Trends in Food Science & Technology, 2021 - Elsevier
Abstract Background In recent years, Pickering emulsions have attracted wide attentions
due to their enhanced stability and numerous possible applications compared to …
due to their enhanced stability and numerous possible applications compared to …
Pickering and high internal phase Pickering emulsions stabilized by protein-based particles: A review of synthesis, application and prospective
Food proteins can be readily converted into particles and used to produce food grade
Pickering emulsions, including normal Pickering emulsions (PEs) and high internal phase …
Pickering emulsions, including normal Pickering emulsions (PEs) and high internal phase …
Applications of mixed polysaccharide-protein systems in fabricating multi-structures of binary food gels—A review
Background Due to high water content, low calorie and appealing textural characteristics,
gel-related foods have recently obtained great interest in the food industry. Compared with …
gel-related foods have recently obtained great interest in the food industry. Compared with …
An overview of classifications, properties of food polysaccharides and their links to applications in improving food textures
Background Food polysaccharides are referred to the polysaccharides that have been
approved for industrial usage in formulating food products, where they are generally utilized …
approved for industrial usage in formulating food products, where they are generally utilized …
Novel colloidal food ingredients: Protein complexes and conjugates
F Liu, DJ McClements, C Ma… - Annual Review of Food …, 2023 - annualreviews.org
Food proteins, polysaccharides, and polyphenols are natural ingredients with different
functional attributes. For instance, many proteins are good emulsifiers and gelling agents …
functional attributes. For instance, many proteins are good emulsifiers and gelling agents …
Applications and effects of ultrasound assisted emulsification in the production of food emulsions: A review
Background The number of people who are aware of consuming healthy and natural foods
are consistently increasing. Natural emulsifier-stabilized emulsions have attracted …
are consistently increasing. Natural emulsifier-stabilized emulsions have attracted …
Designing delivery systems for functional ingredients by protein/polysaccharide interactions
Background Designing delivery systems (or called encapsulation systems) for functional
ingredients recently has received growing interest in the food industry, which aims to …
ingredients recently has received growing interest in the food industry, which aims to …
Research progress on polysaccharide/protein hydrogels: Preparation method, functional property and application as delivery systems for bioactive ingredients
K Liu, YY Chen, XQ Zha, QM Li, LH Pan… - Food Research …, 2021 - Elsevier
Some bioactive ingredients in foods are unstable and easily degraded during processing,
storage, transportation and digestion. To enhance the stability and bioavailability, some food …
storage, transportation and digestion. To enhance the stability and bioavailability, some food …
Aloe vera gel, an excellent base material for edible films and coatings
Background Edible films/coatings are thin layers of eatable materials which, when applied to
foods, can modify the exchange of molecules between food and environment as well as …
foods, can modify the exchange of molecules between food and environment as well as …
Advances in plant gum polysaccharides; Sources, techno-functional properties, and applications in the food industry-A review
Gums are biopolymers with many functional and innovative properties in the food industry.
They are complex carbohydrate biomolecules capable of bonding with water, generating gel …
They are complex carbohydrate biomolecules capable of bonding with water, generating gel …