Background Lipophilic molecules such as flavours, essential oils, vitamins and fatty acids
are difficult to deliver in food matrices owing to their limited solubility, rapid oxidation and …

The development of new materials for clinical use is limited by an onerous regulatory
framework, which means that taking a completely new material into the clinic can make …

In this study, three-dimensional (3D) printable oil/water (O/W) high-internal-phase emulsions
(HIPEs)(internal phase fraction= 75%) were fabricated using casein (3% w/v)/pectin (1–5 …

Emulsion gels were prepared by addition of whey protein isolate (WPI) to gliadin
nanoparticles (GNP)-stabilized emulsion and controllable gel strength were achieved by …

In this work, the structural and interfacial characteristics of egg white protein-insoluble
soybean fiber (EWP-ISF) complex, as well as the effects of the EWP-ISF ratio and oil volume …

Tuna oil is one of the richest sources of docosahexaenoic acid and is thus considered to
offer beneficial health effects to humans. However, its susceptibility to oxidative degradation …

Emulsion filled protein (EFP) gels were prepared through a cold-set gelation process using
denatured protein, and the effects of fat substitutes on the texture and volatile release of EFP …

In the present study, it was reported that 3% casein modulated by the solution pH could be
an outstanding stabilizer for oil-in-water Pickering HIPEs (80% oil phase). The zeta-potential …

In this study, enzymatically hydrolyzed rice starches (ERS) with a low dextrose equivalent
(DE, DE< 5) was applied to prepare emulsion-filled gel (EFG). Results showed that …

An understanding of the effect of structural features of foods in terms of specific sensory
attributes is necessary to design foods with specific functionalities, such as reduced fat or …