The market trend towards plant‐based protein has seen a significant increase in the last
decade. This trend has been projected to continue in the coming years because of the …

Background Pickering emulsions prepared using food-grade colloidal particles can be
designed to have high physical stability, tunable textural attributes, and good …

Background Food packaging is developed primarily for food safety and long shelf life.
Advancements in material science and comprehensive encapsulation technologies provide …

A few protein-and polysaccharide-based particles can function as effective stabilisers in
multi-phase food systems. Combining both polymer-based particles and tailoring the …

The food industry is one of the major users of emulsion technology, as many food products
exist in an emulsified form, including many dressings, sauces, spreads, dips, creams, and …

This review summarizes the major advances that have occurred over the last 5 years in the
use of plant-based colloidal particles for the stabilization of oil-in-water and water-in-oil …

The aim of this work was to study the stability of oil-in-water emulsions formed by corn oil
with rice bran protein and rice bran protein-catechin complexes, at a (+)-catechin …

In recent years, Pickering emulsions have emerged as a new method and have attracted
much attention in the fields of food sciences. Unlike conventional emulsions, Pickering …

This work aimed to investigate the feasibility of fabricating food-grade Pickering emulsions
stabilized by soy protein isolate-chitosan (SPI-CS) nanoparticles. The SPI-CS nanoparticles …

Pickering emulsions are emulsions stabilized by colloidal surfactants, ie solid particles.
Compared with traditional molecular surfactant-stabilized emulsions, Pickering emulsions …