Consumer concern about human and environmental health is encouraging food
manufacturers to use more natural and sustainable food ingredients. In particular, there is …

Flocculation is a ubiquitous phenomenon affecting the creaming, appearance and rheology
of protein-stabilized oil-in-water emulsions. This article reviews some of the main strategies …

Sodium caseinate (NaCas) is widely used as an emulsifier to stabilize emulsions via
electrostatic and steric repulsions. However, the stability of NaCas-stabilized emulsions is …

The effect of soy hull polysaccharides (SHP) concentration on the emulsification mechanism
of soy protein isolate (SPI)-soy hull polysaccharides at pH 7.0 was determined by the …

Understanding the associations between polysaccharide depletion and emulsion gelation is
of great importance for achieving stable Pickering emulsion gels, but there is inconsistency …

In this study, the interfacial composition of protein-stabilized emulsions was manipulated by
adding a small molecule surfactant to induce displacement of the adsorbed protein. The rate …

The effects of inulin and konjac glucomannan (KGM) on the physical stability, rheological
properties, and microstructure of prebiotic oil-in-water emulsions stabilized by sodium …

Emulsions can be easily destabilized under various conditions during preparation and
storage. Therefore, it is necessary to understand the factors that influence the stability of …

The structural stability of emulsion-templated oleogels stabilized by a mixture of biopolymers
is affected by the solidity of the structured interface after the aqueous phase removal and …

The impact of interfacial composition on lipid and protein co-oxidation in oil-in-water
emulsions containing a mixture of proteins and surfactants was investigated. The emulsions …