Emulsions are multiscale and thermodynamically unstable systems which will undergo
various unstable processes over time. The behavior of emulsifier molecules at the oil-water …

Organic particles are increasingly being utilized instead of inorganic ones to form and
stabilize Pickering emulsions for food applications. In particular, polysaccharide-based …

The protein-polysaccharide conjugates formed by Maillard reaction can be used as novel
emulsifiers in the food industry. Proteins and polysaccharides have extensive sources, and …

There is increasing consumer pressure for commercial products that are more natural,
sustainable, and environmentally friendly, including foods, cosmetics, detergents, and …

Background Owing to increasing environmental concerns and growing demands for food
quality maintenance, biodegradable active packaging is emerging on the market to …

Pectin is a complex versatile heteropolysaccharide of great importance to food,
pharmaceutical and cosmetic industries. It is widely used in the food industry due to its …

Pectins are a diverse family of biopolymers with an anionic polysaccharide backbone of α-1,
4-linked d-galacturonic acids in common. They have been widely used as emulsifiers …

Pectin is a structural heteropolysaccharide found ubiquitously in terrestrial plants. It finds
diverse food applications such as that of a gelling agent, stabilizer, and fat replacer. In the …

Consumer concern about human and environmental health is encouraging food
manufacturers to use more natural and sustainable food ingredients. In particular, there is …

Gum arabic (GA) is the most widely used natural emulsifier in food industry. However, due to
its high price and unstable market supply, the search for substitutes of gum arabic has …