Plant-based proteins have recently attracted particular interest owing to their sustainable
origins, economical costs and health benefits compared to animal-based counterparts …

This review summarizes the major advances that have occurred over the last 5 years in the
use of plant-based colloidal particles for the stabilization of oil-in-water and water-in-oil …

In recent years, Pickering emulsions have emerged as a new method and have attracted
much attention in the fields of food sciences. Unlike conventional emulsions, Pickering …

The aim of this study was to design plant protein-based microgel particles to create
Pickering emulsions (20 wt% sunflower oil, 0.05–1.0 wt% protein) and investigate the role of …

Climate change can cause an increase in arid soils, warmer weather, and reduce water
availability, which in turn can directly affect food security. This increases food prices and …

Food oral processing research has attracted a great deal of attention in the last few decades
owing to its paramount importance in governing sensory appreciation and pleasurable …

Pea and rice proteins are promising to substitute allergenic proteins, and increasingly, play
important roles in the food industry because of their hypoallergenic characteristics and …

Functional and engineered colloids fabricated from edible materials have recently gained a
lot of interest for futuristic applications in the field of foods for purposes ranging from …

Lipid digestion is a bio-interfacial process that is largely governed by the binding of the
lipase-colipase-biosurfactant (bile salts) complex onto the surface of emulsified lipid …

Oral lubrication deals with one of the most intricate examples of biotribology, where surfaces
under sliding conditions span from the hardest enamel to soft oral tissues in human …