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 …

The formation, stability, and performance of oil-in-water emulsions may be improved by
using combinations of two or more different emulsifiers, rather than an individual type. This …

Proteins serve as an imperative macronutrient in human nutrition and well-being. Their
nutritional quality substantially varies with their digestibility, amino acid profile …

Biodiesel is an unsurpassed alternative fuel source intended to extend the value to fossil
fuels, and the longevity and cleanliness of diesel engines. It reduces the dependence on the …

There is increasing consumer pressure for commercial products that are more natural,
sustainable, and environmentally friendly, including foods, cosmetics, detergents, and …

Proteins are of great interest due to their amphiphilic nature, which allows them to reduce
the interfacial tension at the oil–water interface. The incorporation of proteins at the oil–water …

Soy proteins as important food ingredients exhibit a great potential to be widely applied in
food formulations, due to their good nutrition, functional properties and health effects. The …

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 …

The effects of different ultrasound emulsification conditions (20 kHz at 50–55 W cm− 2, 40%
amplitude for 2, 6, 12 or 18 min) on the physicochemical properties of soybean protein …