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

For different reasons, there is an increasing interest in plant-based foods as well as
vegetarian and vegan dairy and meat alternatives. Frequently, those foods represent …

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 …

Hypothesis Multiphase materials are often subjected to large deformations during
processing, but the rheological responses of complex interfaces (eg stabilized by proteins) …

Hypothesis We hypothesise that interaction strength between oil droplets determine the
rheological properties of oil-in-water (O/W) emulsions by simultaneous formation and break …

The purpose of this study was to investigate effect of physical treatment (ultrasound, U/high
pressure homogenization, H/combined treatment, UH or HU) and surfactant (Mogroside V …

Previous studies have shown that Mesona chinensis Benth polysaccharide (MP) has a
variety of physiological activities, including anti-inflammation, anti-oxidation, immune …

Proteins are important foaming agents and emulsifiers in food processing, but protein
molecules are adsorbed slowly. Recently, surfactants, such as saponins, have garnered …

Saponins are naturally occurring components in plants, which have promising interface
stabilising properties. In this work, we will focus on the saponin type called escin, which is …

Mechanical metamaterials such as origami or ordered 3D printed structures have shown
tremendous applications in science and technology. However, the main disadvantage of …