The food industry is one of the major users of emulsion technology, as many food products
exist in an emulsified form, including many dressings, sauces, spreads, dips, creams, and …

Natural cross-linkers are extensively employed due to their low toxicity and biocompatibility
benefits. Genipin acts as a precursor for producing blue colorants. The formation of these …

This paper attempted to construct a high internal phase emulsion (HIPE) through altering
interfacial behaviors using the electrostatic interaction between positive chitosan and …

A simple approach was developed to formulate polysaccharide-based high internal phase
emulsions (HIPEs) using complexes of sugar beet pectin (SBP), tannic acid (TA), and …

In this study, three-dimensional (3D) printable oil/water (O/W) high-internal-phase emulsions
(HIPEs)(internal phase fraction= 75%) were fabricated using casein (3% w/v)/pectin (1–5 …

In modern times, there has been a significant rise in interest regarding the production of high
internal phase emulsions (HIPEs) owing to their extraordinary stability as well as their …

A high internal phase emulsion (HIPE) was firstly fabricated with octenyl succinic anhydride
modified starch through simple shear dispersion. The impact of the emulsifier level, pH, and …

Food-grade polysaccharide-protein based nanoparticles receive considerable interest in
food, pharmaceutical and cosmetic industries as Pickering emulsion stabilizer to satisfy the …

Probiotics with positive physiological effects on intestinal microflora populations of the host
are popular in functional foods. Low relative humidity (RH) and temperature are beneficial …

Chitosan is very attractive in the food industry due to its good biocompatibility and high
biodegradability. In particular, it can be used as a preferred material for the fabrication of …