Recently, there has been an increasing research interest in the development of Pickering
emulsions stabilized with naturally derived biopolymeric particles. In this regard, plant gums …

Complexation and glycation conjugation are the two most common routes to prepare protein-
polysaccharide based encapsulant materials for food and pharmaceutical applications. It is …

Now-a-days, the food/pharma realm faces with great challenges for the application of
bioactive molecules when applying them in free form due to their instability in vitro/in vivo …

The structure properties, stability and β-carotene slow-release mechanism of soybean
protein isolate-citrus pectin-gallic acid complex (SPI-CP-GA) stabilized high-internal phase …

BACKGROUND Bioactive compound delivery systems must provide stability against severe
food processing and environmental conditions. Cress seed gum (CSG) with high thermal …

Nanoparticles based on food-grade materials are promising materials to develop Pickering
emulsions for food applications. Initially, this study focuses on the development of …

The purpose of this research was to investigate Baneh gum (BG) properties and prepare
Pickering emulsion stabilized by BG particles at different concentrations (0.1, 0.3, 0.5, and …

This work aimed to develop fish O/W emulsions using soy protein isolate (SPI) and cellulose
nanocrystals (CNC) either as separate stabilising agents or in combination. The fish O/W …

In the present study, isolated soy protein/sodium alginate (ISP/SA) nanoparticles were
fabricated for the target delivery of curcumin. Response surface method of box-Benken …

Applying hydrocolloids in the structure of protein emulsion gel can improve its properties.
Interaction of whey protein concentrate (WPC)(5%) with xanthan gum (XG) and basil seed …