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 …

Anthocyanins are a bioactive compound belonging to the flavonoid classthatis present in
human nutrition through plant-based foods. Due to their antioxidant properties, several …

Micro-and nanoencapsulation is an emerging technology in the food field that potentially
allows the improvement of food quality and human health. Bio-based delivery systems of …

Emulsion gels are widely used in food products, and they have the characteristics of both
emulsions and biopolymer gels. When distributed in gels, functional ingredients are …

With consumers gaining prominent awareness of health and well‐being, a diverse range of
fortified or reformulated novel food is developed to achieve personalized or tailored nutrition …

Cinnamon is renowned worldwide for its beneficial health-promoting properties. However,
its application in the food industry faces significant challenges due to chemical instability …

The dynamic and complex peculiarities of the oral environment present several challenges
for controlling the aroma release during food consumption. They also pose higher …

An oleogel-in-water Pickering emulsion was prepared and characterized. Soybean oil was
structured with beeswax (BW) in making the oleogel. Then the oleogel was stabilized with …

Increasing awareness of the health benefits of specific constituents in fruits, vegetables,
cereals, and other whole foods has sparked a broader interest in the potential health …

The design of functional delivery systems is crucial for achieving sustained flavor release in
food products. In this study, we compared the stabilizing effects of β-cyclodextrin (CD)-based …