The food industry is one of the major users of emulsion technology, as many food products
exist in an emulsified form, including many dressings, sauces, spreads, dips, creams, and …

Background Food polysaccharides are referred to the polysaccharides that have been
approved for industrial usage in formulating food products, where they are generally utilized …

To obtain an analogue of pork backfat (PBF), we combined emulsion and gel to fabricate
emulsion gel, which was prepared by using soybean protein isolate (SPI) and curdlan (CL) …

One of the most popular research areas in food hydrocolloids over the past decade or so
has been their application as functional ingredients to modulate the gastrointestinal fate of …

The modern food supply faces many challenges. The global population continues to grow
and people are becoming wealthier, so the food production system must respond by …

Potato starch-based emulsion gels were fabricated that consisted of whey protein-coated oil
droplets dispersed in a gelatinized starch matrix. The impact of potato starch concentration …

An oleogel-in-water Pickering emulsion was prepared and characterized. Soybean oil was
structured with beeswax (BW) in making the oleogel. Then the oleogel was stabilized with …

Dietary fiber is an important nutrient for improving human health and controlling calorie
intake, and is used to produce functional foods. In this study, insoluble dietary fiber (IDF) …

There is increasing concern about the negative impact of the modern food system on the
health of both us and our planet. As the global population continues to increase, we need to …

With the world continuing to push toward modernization and the consumption of processed
foods growing at an exponential rate, the demand for texturizing agents and natural …