In this work, fabrication of soybean protein isolate (SPI)/chitosan hydrochloride (CHC)
composite particles stabilized O/W Pickering emulsions using soybean oil as an oil phase …

Rutin is a flavonoid polyphenol with excellent biological activity, but due to its instability and
poor water solubility, the utilization rate is reduced in vivo. Preparation of rutin …

Casein (CAS)-stabilized emulsions are susceptible to destabilization by environmental
influences and could be improved by introducing polysaccharides (PS). The binding mode …

In the present work, the Pickering emulsions with enhanced oxidation stability were
fabricated using gliadin (G)/arabinoxylan nanoparticles (GANPs). The influence of different …

Abstract The soybean glycinin (11S)-chitosan (CS) complex gels with various textural
properties were successfully constructed. The process involved the initial formation of 11S …

There is an intense need to reduce the post-harvest food loss to improve global food
security, public health and sustainable natural resource use. Fruits are categorized as one of …

During the production of plant-based meat analogues (PBMA), a significant loss of flavor
characteristic compounds in meat-flavor essences could be observed. Pickering emulsion …

Mechanical damage during transportation impairs fruit quality. Protecting fragile fruits
through packaging is essential. Herein, this paper presents a case study of fresh …

Soymilk is a natural nanocarrier. However, the performance of flavonoid-soymilk nano-
complex remains unclear. In this work, icariin-soymilk nano-complexes (ISNCs) were …

The interest in switching from trans/saturated fats to a superior special fat substitute has
drawn considerable focus on oleogel. To give a deep insight into the possibility of emulsion …