Emulsion is considered to be an excellent system for delivering nutraceuticals, but instability
limits the application of the emulsion. Adding stabilizers is an effective method to improve …

Proteins as natural amphiphilic biopolymers can stabilize emulsions and are attracting
intensive interest due to their abundant resource, good emulsifying properties …

In this work, the camellia oil-based oleogels and O/W oleogel emulsions were prepared with
glycerol monolaurate (GML) as an oleogelator, which had a critical gelation concentration of …

Sodium caseinate (NaCas) is widely used as an emulsifier to stabilize emulsions via
electrostatic and steric repulsions. However, the stability of NaCas-stabilized emulsions is …

Abstract Effects on the physical properties of a chitosan (C) based emulsion by incorporating
beeswax (BW) and basil essential oil (BEO) were investigated in this study. In addition, the …

Currently, a large number of scientific articles can be found in the research literature in the
field focusing on the use of oleogels for food formulation to improve their nutritional …

The effects of inulin and konjac glucomannan (KGM) on the physical stability, rheological
properties, and microstructure of prebiotic oil-in-water emulsions stabilized by sodium …

In the present work, highly oil-binding oleogels were fabricated by two polysaccharides
(insoluble soybean fiber (ISF) and hydroxypropyl methylcellulose (HPMC)) using an …

Lactic acid bacteria as food ingredients, show the potential of being exploited as structural
building blocks in the formulation of colloidal foods such as emulsion and foam. The present …

Sodium caseinate (NaCN) and methyl cellulose (MC) were used as emulsifiers and structure-
modifying agents to prepare composite emulsion gels at 10.0% of oil phase fraction (v/v) …