Although traditional meat products are highly popular with consumers, the high levels of
unsaturated fatty acids and cholesterol present significant health concerns. However, simply …

Nanotechnology plays a pivotal role in food science, particularly in the nanoencapsulation of
bioactive compounds, to enhance their stability, bioavailability, and therapeutic potential …

Emulsion technology has been used for decades in the food industry to create a diverse
range of products, including homogenized milk, creams, dips, dressings, sauces, desserts …

This study investigated the effect of ultrasonic treatments on the properties and stability of
the water-in-oil (W/O) emulsion of Pulicaria jaubertii (PJ) extract. The study used different …

Compared with ordinary emulsions, the unique structures endow double emulsions with
special functions, which makes them have broad prospects in delivering biologically active …

Citrus fruits contain numerous antioxidative biomolecules including phenolic acids,
flavonols, flavanones, polymethoxyflavones (PMFs), and their derivatives. Previous in vitro …

This review details the different approaches to replacing animal fat used in meat products
with non-animal fat ingredients based on their physical forms during processing. Six different …

Nutraceuticals, functional foods, immunity boosters, microcapsules, nanoemulsions, edible
packaging, and safe food are the new progressive terms, adopted to describe the food …

A growing inclination among consumers toward the consumption of natural products has
propelled the usage of natural compounds as novel additives. Polyphenols are among the …

This study aimed to reveal the effect of different basic emulsion structures (W/O/W and O/W)
and polysaccharide additions on protein-polysaccharide composite-based emulsion gels …