Chitin, a fascinating biopolymer found in living organisms, fulfills current demands of
availability, sustainability, biocompatibility, biodegradability, functionality, and renewability …

Emulsions are thermodynamically unstable systems that tend to separate into two
immiscible phases over time. The interfacial layer formed by the emulsifiers adsorbed at the …

In this study, high internal phase Pickering emulsions (HIPPEs) stabilized by protein-
polysaccharide complexes were used as inks for food-grade three-dimensional printing …

Pickering emulsion is a type of emulsion that uses solid particles or colloidal particles as
emulsifiers instead of surfactants to anchor at the oil-water interface. Its unique properties …

Crustacean shells are a sustainable source of chitin. Extracting chitin from crustacean shells
is ongoing research, much of which is devoted to devising a sustainable process that yields …

Emulsion technology has been used for decades in the food industry to create a diverse
range of products, including homogenized milk, creams, dips, dressings, sauces, desserts …

In this study, structural characterization and chemical compositions of three pectins from
different sources were studied, which showed that compared with apple pectin (AP) and …

High internal phase emulsion is a novel emulsion type for a range of applications, while its
preparation is limited by low stability and the selection of proper emulsifiers. Herein, an …

This work aimed to study the stabilization mechanism induced by different morphologies of
cellulosic fiber in O/W emulsion. Three types of cellulosic fibers were named squashed …

In this review, we discuss the application of cellulose nanoparticles as a sustainable and
cost-effective source of green stabilizers for formulation of foodstuff. Fibrillar cellulose …