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

The design, fabrication, and application of edible nanoemulsions for the encapsulation and
delivery of bioactive agents has been a highly active research field over the past decade or …

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 …

Plant proteins are being considered to become the most important protein source of the
future, and to do so, they must be able to replace the animal-derived proteins currently in …

Glycated conjugation of plant protein such as soy protein isolate (SPI) with saccharides is
one popular strategy to modify the physicochemical characteristics of these plant protein …

Abstract β-Carotene is a natural fat-soluble antioxidant, while the poor oral bioavailability of
β-carotene restricts its application for functional foods. To overcome this barrier, a stable oil …

The aim of the present study was to investigate the application of octenyl succinic anhydride
(OSA) starch and chitosan to form multilayer nanoemulsions in the spray-drying …

Modification of functional properties by glycosylating with polysaccharides is an effective
solution to improve the internal disadvantages of native proteins. Generally, protein …

Proteins and polysaccharides are widely used as ingredients in food emulsions due to their
high biocompatibility, good biodegradability, and a broad range of techno‐functionalities. In …

Background The covalent interaction between an amino group of a protein and a carbonyl
group of a carbohydrate through Maillard reaction leads to the production of conjugates. The …