Emulsion is considered to be an excellent system for delivering nutraceuticals, but instability
limits the application of the emulsion. Adding stabilizers is an effective method to improve …

Pectins are natural complex heteropolysaccharides, composed of (1, 4)-linked α-d-
galacturonic acid residues and variety of neutral sugars such as rhamnose, galactose and …

In this study, an emulsion stabilized by soy protein isolate (SPI)-pectin (PC) complexes was
prepared to investigate the effects of high-intensity ultrasound (HIU) treatment (150–600 W) …

Background Developing novel food structures is nowadays becoming an attractive
technology for food product innovation because they can be used to control textural …

Functional and engineered colloids fabricated from edible materials have recently gained a
lot of interest for futuristic applications in the field of foods for purposes ranging from …

This review describes the mechanism of non-covalent/covalent interaction of whey protein-
pectin (WPP) complexes, including electrostatic interaction, steric hindrance, cross-linking …

The influence of the degree of hydrolysis (DH) on the structure, solubility, rheology, and
emulsifying properties of rice glutelin was investigated. Structural properties were …

Emulsion systems are extensively utilized in the food industry, including dairy products, such
as ice cream and salad dressing, as well as meat products, beverages, sauces, and …

Rice bran protein with good hydrophilicity and high surface activity was utilized as an
emulsifier to stabilize nanoemulsions. In this experiment, under the conditions of 3% RBP …

In recent years, there has been significant progress in edible emulsion technology
especially with respect to creating and stabilizing surfactant-free emulsion systems for food …