Abstract Development of new sources and isolation processes has recently enhanced the
production of cellulose in many different colloidal states. Even though cellulose is widely …

Pectin is an anionic cell wall polysaccharide which is known to interact with divalent cations
via its nonmethylesterified galacturonic acid units. Due to its cation‐binding capacity …

The stabilizing effect of pecan protein (PP)/xanthan gum (XG) complex on the Pickering high
internal phase emulsion (HIPE) has been examined in this study. Shear viscosity of HIPEs …

Oil-in-water Pickering emulsions stabilized by nanofibrillated cellulose (NFC) were used to
encapsulate and deliver vitamin D 3. NFC was extracted from a waste product of the food …

Abstract β-carotene was encapsulated in Pickering emulsions stabilized by biopolymer
particles formed by wheat gluten nanoparticles (WGN) or wheat gluten nanoparticle-xanthan …

This work was aimed at engineering and modulating oil-in-water (O/W) composite interfaces
by controlling the interaction between cellulose and protein to delay the lipid digestion. The …

Liposomes carry various compounds with applications in pharmaceutical, food, and
cosmetic fields, and the administration route is especially parenteral, oral, or transdermal …

The influence of the degree of hydrolysis (DH) on the structure, solubility, rheology, and
emulsifying properties of rice glutelin was investigated. Structural properties were …

Background Excessive lipid intake is related to the increasing risk of several human chronic
diseases. Simple lipid reduction leads to poor taste of food, which cannot be accepted by …

The combination of proteins and polysaccharides has potential to act as good emulsifiers
and stabilizers. The aim of this study was to evaluate the stability of the emulsion system …