Over the past few decades, food scientists have investigated a wide range of emulsifiers to
manufacture stable and safe emulsion-based food products. More recently, the development …

Increased demand and sustainability concerns for palm derivatives, which include the major
plant‐based feedstocks for surfactants in household, personal care, and industrial & …

Chitosan (CS) is a versatile polysaccharide with numerous inherent biological activity, while
the lack of amphiphilicity limits its application in emulsion-based systems. In this study …

Butyl ferulate (BF) and octyl ferulate (OF) were investigated to enhance oxidative stability of
1.0% vegetable oil-in-water (O/W) emulsions at pH 3.5 and 7.0 at different concentrations (5 …

In this study, the initial focus was on exploring the simultaneous impact of the oil-based food
matrix and the polarity of rosmarinic acid derivatives on the antioxidant properties …

The structure of the lipophilic groups within the emulsifiers plays a pivotal role in uniformly
dispersing the asphalt particles in the water regarding the storage and thermal stability of …

As the prevalence of bacterial infections on diverse material surfaces continues to rise
globally, the demand for the development of surfaces with durable and effective antibacterial …

Enzymatically synthesized hexyl (C6) and palmitoyl (C16) esters of sinapic acid were
incorporated into microencapsulated flaxseed oil as antioxidants. The antioxidant activity …

Erythorbyl oleate (EO), a novel emulsifier with multifunctional properties, was synthesized
via lipase‐catalyzed solvent‐free esterification between erythorbic acid and oleic acid. The …

It is well known that cationic polymers have excellent antimicrobial capacity accompanied
with high biotoxicity, to reduce biotoxicity needs to decrease the number of cationic groups …