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

Anthocyanin, a unique natural polyphenol, is abundant in plants and widely utilized in
biomedicine, cosmetics, and the food industry due to its excellent antioxidant, anticancer …

Encapsulation technology has been extensively used to enhance the stability, specificity,
and bioavailability of essential food ingredients. Additionally, it plays a vital role in improving …

The detailed investigation of food-grade emulsions, which possess considerable structural
and functional advantages, remains ongoing to enhance our understanding of these …

Ice cream is a popular product worldwide. Unfortunatelly, it contains a significant amount of
fat. In this review, promising strategies for the use of w/o/w multiple emulsion structures in …

In this work, we prepared polyvinyl pyrrolidone (PVP) microfibers incorporated water-in-oil
(W/O) emulsions. The W/O emulsions were fabricated by hexadecyl konjac glucomannan …

The color of a food product is an important part of its visual appearance and is a very
important factor for the consumer. The consumption of natural pigments have been …

Encapsulation of bioactive compounds is promising for enhancing their stability and
functionality in food products. This study investigates the encapsulation of olive leaf extract …

The poor tolerance to gastric acid and low absorption of calcium supplements in the
intestinal tract remain a serious limitation in applications. Herein, lysine-calcium (Lys-Ca) …

Daucus carota L. extract is attracting interest as a natural colorant alternative. However, the
presence of anthocyanins (ACNs), which are sensitive to pH changes, limits its application …