Background The consumer demand for food that is minimally processed and that does not
include artificial additives makes it necessary to look for new natural sources of …

The 21st‐century consumer is highly demanding when it comes to the health benefits of food
and food products. In the pursuit of attracting these consumers and easing the rise in …

The microencapsulation of essential oils by complex coacervation continues to attract
considerable attention due to high payload, increased thermal stability and sustained …

Calcium (Ca) is a key micronutrient of high relevance for human nutrition that also influences
the texture and taste of dairy products and their processability. In bovine milk, Ca is …

The effects of inulin and konjac glucomannan (KGM) on the physical stability, rheological
properties, and microstructure of prebiotic oil-in-water emulsions stabilized by sodium …

Emulsions can be easily destabilized under various conditions during preparation and
storage. Therefore, it is necessary to understand the factors that influence the stability of …

This study reports the development of non-dairy functional beverage emulsion employing
ultrasound (US) of 20 kHz at 130 W and 195 W at processing times of 2 to 8 min using …

The Camellia oleifera seed oil is popular among consumers for its high nutritional value, but
the instability of lipid oxidation limits its wide application in practical situations. In this study …

Pickering emulsions have been known to be promising candidates for encapsulating and
delivering a wide range of bioactive compounds with antioxidant potentials. In this work, we …

In this work, a soybean protein isolate (SPI)/polysaccharide microgel particle reconstructed
emulsion gels (MPEG) were fabricated through heat-induced gel (HG)–microgel particle …