Emulsions are multiscale and thermodynamically unstable systems which will undergo
various unstable processes over time. The behavior of emulsifier molecules at the oil-water …

Background As a natural macromolecular polymer, polysaccharides are widely existed in
plants, marine and microorganisms, and have attracted attention due to their functions. Their …

Gum arabic (GA) is the most widely used natural emulsifier in food industry. However, due to
its high price and unstable market supply, the search for substitutes of gum arabic has …

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 …

An oil-in-water (O/W) Pickering emulsion stabilized by cyclodextrins (CDs), including α-, β-, γ-
CD, and the hydroxypropyl (HP) derivatives, was prepared by high-speed homogenization …

Here, a cinnamaldehyde essential oil (CEO)/β-Cyclodextrin (β-CD) composite with a high
embedding rate (91.74±0.82%) was prepared. Its structure was characterized by Fourier …

Pickering emulsions have higher physical and energy barriers than typical emulsions,
preventing emulsion droplets aggregation more effectively. The poor surface activity of β …

This research investigated edible Pickering emulsions stabilized by polysaccharide
complexes as inks for food 3D printing. The interface membrane structure in the Pickering …

Creaming could be generated during storage of the starch-based Pickering emulsions. And
cellulose nanocrystals in the solution are usually dispersed by relatively strong mechanical …

Emulsions are commonly regarded as an important approach to improving the texture of
some foods and expanding their use in food industry. Polysaccharides have been widely …