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

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

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

The poor biological, mechanical and water-resistance properties of sodium alginate/guar
gum film (SG) limit its application in food preservation. To overcome this disadvantage, we …

Atmospheric pressure cold plasma (ACP) treatment, a non-thermal sterilization technology
with great potential in coconut milk, can maximize the retention of the taste and flavour …

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 …

In recent years, RG-I pectin isolated by low-temperature alkaline extraction methods has
attracted the attention of a large number of researchers due to its huge health benefits …

In recent years, sugar beet pectin has been shown to exhibit excellent emulsifying properties
compared to commercial citrus peel pectin and apple pectin, with emulsifying properties …

In recent years, sugar beet pectin as a natural emulsifier has shown great potential in food
and pharmaceutical fields. However, the emulsification performance depends on the …

In this study, the structural characters, antioxidant activities and bile acid-binding ability of
sea buckthorn polysaccharides (HRPs) obtained by the commonly used hot water (HRP-W) …