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

Gut microbes are closely associated with most human health. When ingested orally,
probiotics can effectively regulate the composition and quantity of human intestinal …

The texture, flavor, performance and nutrition of foods are affected by their physical
properties during processing, cooking, storage, and shelf life. In addition to chemical …

Protein-polyphenol colloidal particles are promising stabilizers for high internal phase
Pickering emulsions (HIPPEs). However, the relationship between the structure of the …

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 …

Pectin hydrogels have garnered significant attention in the food industry due to their
remarkable versatility and promising properties. As a naturally occurring polysaccharide …

Background Polysaccharides are natural biomacromolecules that numerous applications
particularly in food systems, owing to their remarkable properties including bioactivity …

Background Pectin is a natural prebiotic with great potential for encapsulating probiotics to
prepare synbiotics. Despite that the variety of raw materials and the output of agricultural by …

Emulsions are commonly regarded as an important approach to improving the texture of
some foods and expanding their use in food industry. Polysaccharides have been widely …

Although the interfacial activity of polysaccharides is believed to be insufficient for their
applications as individual emulsifying stabilizers, four single polysaccharides examined …