Meat analogue research and development focuses on the production of sustainable
products that recreate conventional meat in its physical sensations (texture, appearance …

Background High internal phase emulsions (HIPEs) have internal phase volume fractions
exceeding the close-packing limit (around 74%), which leads to semi-solid characteristics …

We report for the first time the usage of mono-dispersed gliadin/chitosan hybrid particles as
a particulate emulsifier for Pickering high internal phase emulsions (HIPEs) development …

Oils and fats are widely used in the food formulations in order to improve nutritional and
some quality characteristics of food products. Solid fats produced from oils by …

Oleosomes are natural oil droplets, abundant in plants and more specifically in seeds,
composing 20–50 wt% of their mass. The structure of oleosomes is the mechanism that …

In this paper, we demonstrate for the first time the use of gliadin colloid particles (GCPs) as
an effective particulate stabilizer of oil-in-water emulsions of natural oils and water. For this …

Solid fats provide desirable functionality, texture, and palatability to foods; however, they are
related to adverse chronic health effects. Consumers and regulatory authorities are …

Most trans fats in processed foods come from partially hydrogenated oils (PHOs). Numerous
studies have shown that the excessive intake of trans fats may cause some adverse effects …

Herein, we reported a facile method to fabricate ultra-stable, surfactant-and antimicrobial-
free Pickering emulsions by designing and modulating emulsions' interfaces via …

Background Oleosomes, widely found in plants, mammals, and microorganisms to act as an
energy reservoir for future needs, are a micron-or submicron-sized system of oil droplets …