Background In recent years, there has been increasing interest in emulsion gels, due to their
better stability during storage and potential for prolonged intestinal drug release compared …

Many food products can be categorized as emulsion gels. This is especially the case for
protein-based oil-in-water emulsions which can be converted into soft-solid-like materials by …

This study investigated different plant-based composites to develop plant-based meat
alternatives that have unique texture profiles using an innovative process of freeze …

The flocculation properties of oil-in-water emulsions stabilized by proteins are reviewed from
the colloid science perspective. Emphasis is placed on insight from systematic studies of the …

In the current study, the foaming properties of native egg white proteins (EWP) were
compared to those of fibrillated EWP formed by the heating of EWP solution at acidic …

The effects of sucrose on the physical properties of foams (foam overrun and drainage ½
life), air/water interfaces (interfacial dilational elastic modulus and interfacial pressure) and …

Egg white proteins are extensively utilised in the food industry as foaming agents. A number
of factors, singly or in combination, can affect the foaming characteristics of egg albumen. In …

The exceptional surface-active and stabilizing properties of casein have been recognized
from the earliest days of colloid science, and casein has long been employed as a functional …

The stabilization of air bubbles by hydrophobically modified silica particles has been
investigated in detail. The silica particles used had a nominal primary particle size of 20 nm …

Some recent advances in the colloid science of heterogeneous systems containing food
biopolymer ingredients are reviewed. Understanding the instability processes controlling the …