This review describes advances in the preparation of food‐relevant double emulsions (DEs)
of the water‐in‐oil‐in‐water (W/O/W) and oil‐in‐water‐in‐oil (O/W/O) types with emphasis …

Protein–polysaccharide interactions find many applications in food engineering and new
food formulations. This review article describes recent research on the effect of protein …

In this study, the feasibility of the mayonnaise-like high internal phase Pickering emulsions
(HIPPEs) prepared by phosphorylated perilla protein isolate-chitosan composite …

Lycopene is claimed to have numerous physiological benefits, but its poor water solubility,
chemical instability, and low bioavailability limit its application in functional foods and health …

We consider the essential molecular features of hydrocolloids having the ability to act as
emulsifying agents and emulsion stabilizing agents. The criteria for effectiveness in …

Hydrocolloids are among the most widely used ingredients in the food industry. They
function as thickening and gelling agents, texturizers, stabilisers and emulsifiers and in …

Recent advances on protein–polysaccharide electrostatic complex and coacervates'
formation, structure and properties are presented. The first section emphasises on the …

Mixed biopolymer layers are commonly involved in the stabilization of food emulsions and
foams. The interfacial composition and structure of mixed layers are predominantly …

In this paper, WPI-chitosan complex particles (WCCPs) were prepared as a novel Pickering
stabilizer based on high hydrostatic pressure (HHP). The mean particle size of WCCPs was …

Abstract The influence of pH (3–7) and ionic strength (0–250 mM NaCl) on the physical and
rheological properties and stability of soybean oil-in-water emulsions containing whey …