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 …

Many consumers are interested in decreasing their consumption of animal products, such as
bovine milk, because of health, environmental, and ethical reasons. The food industry is …

Nanoemulsions are biphasic dispersion of two immiscible liquids: either water in oil (W/O) or
oil in water (O/W) droplets stabilized by an amphiphilic surfactant. These come across as …

Recent innovations in nanotechnology have transformed a number of scientific and
industrial areas including the food industry. Applications of nanotechnology have emerged …

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

Oil-in-water Pickering emulsions were successfully prepared via high-energy
microfluidization using cellulose nanocrystals (CNC) as interfacial stabilizers. The influence …

There are various bioactive components exist in plants, fruits, and vegetable origins that
have many beneficial health effects (mainly antioxidant). However, they suffer from low …

Consumer concern about human and environmental health is encouraging food
manufacturers to use more natural and sustainable food ingredients. In particular, there is …

Background In recent years, there has been increasing interest in emulsion gels, due to their
better stability during storage and potential for prolonged intestinal drug release compared …

We present the preparation and physicochemical properties of thermally induced emulsion
gels of a soy protein isolate–whey protein isolate (SPI–WPI)/calcium chloride composite …