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

Carotenoids are natural pigments that present several bioactive properties, including
antioxidant, anticarcinogenic and provitamin A activities. However, these compounds are …

In order to alleviate the contradiction between the growing energy demand and the limited
fossil energy, intensifying research and development of application technologies that utilize …

Chickpea (Cicer arietinum L.) is one of the most grown and consumed pulses and it is
traditionally commercialised as seeds, flour or canned foods. In the frame of alternative …

The new trends in drying technology seek a promising alternative to synthetic preservatives
to improve the shelf‐life and storage stability of food products. On the other hand, the drying …

Germination significantly increased the nutrient composition, total phenolic content, and
antioxidant activity of the chickpea flour cultivars studied (GNG-469 and GNG-1581). Protein …

The versatile applications of high internal phase emulsions (HIPEs) in the food industry have
aroused widespread interest. However, it remained a challenge to prepare HIPEs that were …

Protein-polysaccharide bilayers have attracted a growing interest in the design of emulsion
stabilizers with improved performance. An in-depth understanding of their interfacial …

Background Today, lipid-based delivery systems (LBDS: emulsions, nanostructured lipid
carriers, solid lipid nanoparticles, lipid-polymer hybrid nanoparticles, and nanoliposomes) …

The techno-functional properties of plant protein are often inferior to those of animal origin,
mainly due to denaturation during extraction. They require improvement for easier …