The inconsistency of phytogenic feed additives'(PFA) effects on the livestock industry poses
a risk for their use as a replacement for antibiotic growth promoters. The livestock market is …

Faba bean is a protein-rich, sustainable, but understudied legume. Faba bean protein
isolates (FBPIs) can serve as promising emulsifiers. This review aims to summarize the …

Edible film combined with nanotechnology is one of the strategies of food intelligent
packaging to extend food shelf life. Herein, eugenol-loaded sodium caseinate and trimethyl …

Emulsion technology has been used for decades in the food industry to create a diverse
range of products, including homogenized milk, creams, dips, dressings, sauces, desserts …

The stabilizing effect of pecan protein (PP)/xanthan gum (XG) complex on the Pickering high
internal phase emulsion (HIPE) has been examined in this study. Shear viscosity of HIPEs …

Pickering high internal phase emulsions (HIPEs) were prepared using a simple one-step
process that involved blending an aqueous solution (15 vol%) containing gliadin …

Abstract β-carotene was encapsulated in Pickering emulsions stabilized by biopolymer
particles formed by wheat gluten nanoparticles (WGN) or wheat gluten nanoparticle-xanthan …

The present work focused on the (i) physical characterization of the emulsion stabilizing
potential of citrus pectin (CP) with different degree of methylesterification (DM; CP82, CP38 …

The influence of the degree of hydrolysis (DH) on the structure, solubility, rheology, and
emulsifying properties of rice glutelin was investigated. Structural properties were …

Abstract Properties of 50/50 oil/water emulsion stabilized by pea protein isolate microgel
particles (PPIMP)/xanthan gum (XG) and co-emulsifiers were evaluated. Three surfactants …