Polyglycerol polyricinoleate (PGPR) is a synthetic food additive containing a complex
mixture of various esters. In recent years, there has been a growing trend to use PGPR …

Water-in-water emulsions are formed due to the thermodynamic incompatibility between
their components, which leads to phase separation. Water-in-water emulsions have many …

The double emulsions-filled hydrogel beads delivery systems with controlled lipolysis and
sustained-release property of co-encapsulated bioactive substances will be highly desired …

The stability of anthocyanin–rich W 1/O/W 2 double emulsions prepared with Nicandra
physalodes (Linn.) Gaertn. Seeds pectin was investigated, including droplet sizes, ζ …

In this study, oleosome proteins were disassembled using guanidine hydrochloride to form
shell-core colloidal particles (reassembled oleosome proteins, ROPs). These particles were …

Fat plays a pivotal role in the appearance, flavor, texture, and palatability of food. However,
excessive fat consumption poses a significant risk for chronic ailments such as obesity …

As food safety continues to gain prominence, phycocyanin (PC) is increasingly favored by
consumers as a natural blue pigment, which is extracted from microalgae and serves the …

With the high incidence of chronic diseases, precise nutrition is a safe and efficient
nutritional intervention method to improve human health. Food functional ingredients are an …

Ultrasonic-assisted treatment is an eco-friendly and cost-effective emulsification method,
and the acoustic cavitation effect produced by ultrasonic equipment is conducive to the …

High internal phase emulsions (HIPEs) have been served as effective fat replacements, but
they still remain calorie-dense. Herein, we described microfluidic fabrication of W/O/W …