Emulsions are thermodynamically unstable systems that tend to separate into two
immiscible phases over time. The interfacial layer formed by the emulsifiers adsorbed at the …

Organic particles are increasingly being utilized instead of inorganic ones to form and
stabilize Pickering emulsions for food applications. In particular, polysaccharide-based …

The thermodynamic instability of food nanoemulsions may occur during production and
storage due to environmental stress or reaction with other constituents, appearing in the …

The health benefits of fibre consumption are sound, but a more compressive understanding
of the individual effects of different fibres is still needed. Arabinoxylan is a complex fibre that …

The structure of the human gut microbiota is controlled primarily through the degradation of
complex dietary carbohydrates, but the extent to which carbohydrate breakdown products …

Emulsions are utilized in the food, pharmaceutical, and personal care industries to provide
specific physicochemical properties and functional attributes. In many applications, it is …

Soft drinks are one of the most widely consumed and profitable beverages in the world. This
review article focuses on the utilization of emulsion science and technology for the …

We consider the essential molecular features of hydrocolloids having the ability to act as
emulsifying agents and emulsion stabilizing agents. The criteria for effectiveness in …

This review assesses the nutritional attributes of coarse cereals and also their utilization as
food and as formulated foods. These cereals are laden with phytochemicals including …

As the leading cereal crop in the world, corn (Zea mays L.) plays a significant role in human
foods. The focus of this review is on the structures, properties, bioavailability, and health …