The importance of lipid-based formulations in addressing solubility and ultimately the
bioavailability issues of the emerging drug entities is undeniable. Yet, there is scarcity of …

Water-in-water emulsions are formed due to the thermodynamic incompatibility between
their components, which leads to phase separation. Water-in-water emulsions have many …

Oil-in-water emulsions are widely used in the food industry; however, lipids are often easily
oxidized, which may adversely affect food quality. Herein, we investigated the effects of …

The authors have duplicated parts of a paper that had already appeared in published in
Food Chemistry Vol 406, 135044-https://doi. org/10.1016/j. foodchem. 2022.135044 and this …

The present study investigated the effects of genipin cross-linking on the gelling properties
of ginkgo seed protein isolate (GSPI). Cross-linking of GSPI was achieved with different …

Camelina sativa seeds are rich in oil (30–49%) and protein (24–31%). They contain ω‐3
acids, ω‐6 acids, tocopherols, phytosterols, and phenolic compounds, among others. From …

In this study, oil-in-water emulsions were co-stabilized by a soy protein isolate-(−)-
epigallocatechin gallate (SPI-EGCG) conjugate, tea saponin (TS), and …

The effects of sweet orange essential oil (SOEO) concentration (0–12.5% of oil phase) on
the physical stability, oxidative stability, and interfacial composition of algal oil-in-water …

Emulsions, hydrogels and emulgels have attracted a high interest as tools for the delivery of
poorly soluble hydrophobic nutraceuticals by enhancing their stability and bioavailability …

The effects of basic amino acids on lipid oxidation and the formation of volatile compound in
low-sodium cured large yellow croaker were investigated. Basic amino acids contribute a lot …