In this review, we cover the topic of p (NIPAM) based microgels at interfaces, revisiting
classical studies in light of the newest ones. In particular, we focus on their use as …

Protein surfactant (Psingle bond S) interactions is an essential topic for many fundamental
and technological applications such as life science, nanobiotechnology processes, food …

In recent decades, three-dimensional (3D) cell culture technologies have been developed
rapidly in the field of tissue engineering and regeneration, and have shown unique …

Protein blends are used to stabilise many traditional and emerging emulsion products,
resulting in complex, non-equilibrated interfacial structures. The interface composition just …

A major challenge in delivering curcumin effectively to the gut is its low solubility. One
interesting approach to increase curcumin bioaccessibility is its emulsification. Here, we …

Protein concentrates, extracted from the by-products of Hemp (Cannabis sativa), Cardoon
(Cynara cardunculus), and Argan (Argania spinosa L.) oilseeds after oil extraction, were …

Due to the growing interest in creating mixed plant-dairy protein emulsion-based foods, it is
important to understand how to include plant-dairy protein mixes in existing and new …

Citrus pectin can serve as a naturally digestion-resistant emulsifier, although how it achieves
this effect is still unknown. In this study, the upper digestion fate of an emulsion stabilized by …

This work investigates the influence of the interfacial properties of whey protein (WPH) and
blue whiting protein (BPH) hydrolysates on the physical stability of fish oil-in-water …

The interfacial engineering of food emulsifiers (proteins, low-molecular-weight emulsifiers,
LMWE, and/or polysaccharides,(PS) has attracted great interest in the past and in recent …