Hydrocolloids are widely used in many food formulations to improve quality attributes and
shelf-life. The two main uses are as thickening and gelling agents. As thickening agents …

Emulsions are widely used in pharmaceutics for the encapsulation, solubilization,
entrapment, and controlled delivery of active ingredients. In order to answer the increasing …

Food Emulsions: Principles, Practice, and Techniques, Second Edition introduces the
fundamentals of emulsion science and demonstrates how this knowledge can be applied to …

Soft drinks are one of the most widely consumed and profitable beverages in the world. This
review article focuses on the utilization of emulsion science and technology for the …

Although traditionally associated with thickening and gelation behaviour, food hydrocolloids
also influence the properties of dispersed systems through their interfacial properties …

Many bioactive food ingredients were encapsulated in different forms to improve their
stability and bioavailability. Emulsions have showed excellent properties in encapsulation …

Comprehensive in scope, Food Polysaccharides and Their Applications, Second Edition
explains the production aspects and the chemical and physical properties of the main …

This paper presents a review of the industrially most relevant exudate gums: gum arabic,
gum karya, and gum tragacanth. Exudate gums are obtained as the natural exudates of …

Since the establishment of the first global refinery in 1856, crude oil has remained one of the
most lucrative natural resources worldwide. However, during the extraction process from …

Crocin (a bioactive of saffron) is a highly water soluble carotenoid with several physiological
benefits. It is sensitive to environmental conditions such as light, oxygen and pH. In this …