The interest in 3D food printing has increased substantially over the years. One of the main
challenges in this field is how foods can be made printable. Often, biopolymers are added to …

Bigels, as emerging biphasic systems, have garnered significant attention owing to their
advantages encompassing both hydrogels and oleogels. The performance and application …

Pickering emulsions stabilized by protein have gotten many interests in recent years. The
Basa fish (Pangasius hypophthalmus) is a popular aquatic product in the world, but its …

Abstracts The purpose of this study was to explore the effect of gelatin on the formation of
oyster protein gel and reveal the interaction mechanism between gelatin and oyster protein …

The influence of 2, 2, 2-trifluoroethanol (TFE) on the micellar properties of ionic surfactants
hexadecyltrimethylammonium bromide (CTAB), hexadecyltrimethylammonium p …

The current study aims to evaluate the effect of tamarind gum (TG) on the optical,
mechanical, and drug release potential of poly (vinyl alcohol)(PVA)-based films. This …

Gels are intermediates between solid and liquid with elastic and flowable characteristics
whose three-dimensional networks can restrict water, air, and oil. They have extensive …

The design and development of controlled release systems of molecules of interest
(nutrients, flavors, and drugs) have attracted significant attention over several years. Herein …

In the realm of colloid and interface science, new types of green surfactants, including
anionic Pluronic alcohol ether carboxylate (AEC), branched alkyl glucoside (IG), and …

This study formulated and compared 3D printed (3DP) and cast kappa-carrageenan (кC)
emulsion gels for the co-release of model lipophilic (cinnamaldehyde) and hydrophilic …