Pickering emulsions, which are emulsions stabilized by solid particles, have gained
increased research interest owing to their eco-friendliness and high stability. Among a wide …

Emulsion gel is a semi-solid or solid material with a three-dimensional net structure
produced from emulsion through physical, enzymatic, chemical methods or their …

Abstract β-cyclodextrin (β-CD) modified by chitosan (CS) via electrostatic interactions and
hydrogen bonds was used to fabricate high internal phase emulsions (HIPEs) for food 3D …

Antimicrobial food packaging with a sustained release of antimicrobial agents plays a key
role in maintaining food quality and food safety. In this study, polyelectrolyte gellan gum …

Salt reduction in meat products induces quality deterioration. Hence, it is necessary to find
an effective method to markedly improve the quality of low-salt emulsion-type meat products …

The development of cholesterol-free mayonnaise has attracted increasing interest in the
food colloid field, due to the potential health concerns as a result of consumption of …

Abstract 3D printing technology has been widely used in food processing with its
advantages of customized food design, personalized nutrition design, and simplified food …

The effect of konjac glucomannan (KGM) on the stability and digestion characteristics of
xanthan gum/lysozyme nanoparticles (XG/Ly NPs) stabilized Pickering emulsions was …

Enzymatic glycerolysis produced ground nut oil-based diacylglycerols (GNO-DAG) with a
purity of 43.28±0.89%(GNO-DAG40). GNO-DAG80 (with a DAG purity of 87.33±0.61%) was …

Emulsion gels, also known as gelled emulsions or emulgels, have garnered great attention
both in fundamental research and practical applications due to their superior stability …