Emulsions are implemented in the fabrication of a wide array of foods and therefore are of
great importance in food science. However, the application of emulsions in food production …

At present, there have been many research articles reporting that plant-based protein
Pickering particles from different sources are used to stabilize Pickering emulsions, but the …

The objective of this study was to simultaneously extract passion fruit (Passiflora edulis) peel
pectins and phenolics using deep eutectic solvents, to evaluate their physicochemical …

Multi-frequency power ultrasound was applied as an environmentally friendly technique to
control the nanoparticles (LS/XG-NPs) embedded with lotus root starch/xanthan gum, with …

New Pickering emulsion stabilizer LS/XG-NPs (Lotus root starch/xanthan gum
nanoparticles) was prepared via autoclaving-cooling method followed by combination with …

The zein-tannic acid nanoparticles (ZTNPs) were developed as antioxidants for oxidation
inhibition of blackberry seed oils. These particles were spherical with an average diameter …

Due to its high hydrophobicity and low solubility, the unmodified moringa seed protein
(MSP) is not ideal for creating a stable Pickering emulsion. Therefore, preparing MSP …

A map of stability for various water/oil/pea protein compositions has been plotted from the
numerous reported results. Two clear regions of stability were identified. High internal oil …

An antioxidant amyloid fibril was prepared as an emulsifier by fibrillating limited enzymatic
hydrolysis-modified rice protein (HRP). The purpose of this study was to investigate the …

Algal oil rich in docosahexaenoic acid is easily oxidized and degraded to produce volatile
short-chain compounds, leading to the deterioration of product flavor. Currently, the …