Alternative methods for improving traditional food processing have increased in the last
decades. Additionally, the development of novel dairy products is gaining importance due to …

Background The number of people who are aware of consuming healthy and natural foods
are consistently increasing. Natural emulsifier-stabilized emulsions have attracted …

The emulsions with nano-sized dispersed phase is called nanoemulsions having a wide
variety of applications ranging from food, dairy, pharmaceutics to paint and oil industries. As …

Recently, ultrasound has been widely used in the researches in the food science and
technology. Among the food materials, fruits, juices and dairy products are strongly sensitive …

Emulsion gels with low oil contents have been continuously developed in recent decades. In
this study, the use of high-intensity ultrasound for the preparation of low oil emulsion gel (oil …

The interaction between proteins and polysaccharides can enhance emulsion stability, with
different polysaccharides exerting varying effects on protein emulsification. This study …

Sonochemistry shows remarkable potential in the synthesis or modification of new
micro/nanomaterials, particularly the cross-linked emulsions for drug delivery. However, the …

Milk is one of the most familiar words to individuals of all age groups whose essential
requirement ranges from neonates to senior citizens. It has become an unforgettable part of …

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 …

Milk and dairy products have a major role in human nutrition, as they contribute essential
nutrients for child development. The nutritional properties of dairy products are maintained …