Volatile organic compounds are important mediators of mutualistic interactions between
plants and their physical and biological surroundings. Volatiles rapidly indicate competition …

Maltodextrin (MD) is a partially hydrolyzed product of starch that can be used to encapsulate
food, medicine, essential oil and other substances. MD-based microcapsules can enhance …

Background Designing delivery systems (or called encapsulation systems) for functional
ingredients recently has received growing interest in the food industry, which aims to …

Protein–polysaccharide complexes can be created in various ways (physical mixing,
enzymatic cross-linking, chemical cross-linking, and Maillard reaction), and diverse protein …

This book covers the formation, properties, characterization, and application of different
kinds of colloidal delivery systems that can be utilized within the food industry, including …

Emulsions are widely used in pharmaceutics for the encapsulation, solubilization,
entrapment, and controlled delivery of active ingredients. In order to answer the increasing …

Food Emulsions: Principles, Practice, and Techniques, Second Edition introduces the
fundamentals of emulsion science and demonstrates how this knowledge can be applied to …

Particle-stabilized W1/O/W2 emulsion gels were fabricated using a two-step procedure:(i) a
W1/O emulsion was formed containing saccharose (for osmotic stress balance) and gelatin …

There is a great deal of interest in the Food Industry in the use of polysaccharides and
proteins to stabilise oil-in-water emulsions and there is a particular interest nowadays in the …

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 …