Pickering emulsions, using solid or colloidal particles instead of surfactants for stabilizing the
oil–water interface, have gained significant attention due to their enhanced stability. This …

Plant-based protein products, represented by “plant meat”, are gaining more and more
popularity as an alternative to animal proteins. In the present review, we aimed to update the …

In this study, we prepared Pickering emulsions stabilized by quinoa protein isolate (QPI) and
(-)-epigallocatechin-3-gallate (EGCG) non-covalent hybrid particles using ultrasonic …

The potential utilization of starch as a particle-based emulsifier in the preparation of
Pickering emulsions is gaining interest within the food industry. Starch is an affordable and …

The fabrication of a stable food-grade Pickering emulsion (PEs) system has been
challenging because of difficulties in ensuring the safety of auxiliary reagents and the …

Colloidal lignin particles (CLPs) emerge as a sustainable alternative to traditional, fossil-
based emulsion stabilizers. However, effectively outperforming the conventional ingredients …

Nowadays food safety and protection are a growing concern for food producers and food
industry. The stability of food-grade materials is key in food processing and shelf life …

Objective The current study aimed to provide preliminary insights into potential
biopharmaceutical applications of Carica papaya seed extract by evaluating its …

Interfacial engineering has been increasingly used to stabilize Pickering emulsions in
commercial products and biomedical applications. Pickering emulsion stabilization is aided …

The mixing dynamics that occur inside the NETmix reactor have been previously thoroughly
studied for equal feed streams distributed through the inlets. To broaden the applicability of …