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 …

This review considers the most recent developments in supramolecular and supraparticle
structures obtained from natural, renewable biopolymers as well as their disassembly and …

With the aging population trend, there is a great demand for dysphagia diet as the elderly
suffering from dysphagia is increasing rapidly. 3D printing is capable of processing mashed …

Emulsions frequently encountered in petroleum production, include water-in-oil (W/O)
emulsions, oil-in-water (O/W) emulsions, and water-in-oil-in-water (W/O/W) emulsions, which …

Different xanthan gum (XG) concentrations on the rheological/texture properties of Pickering
emulsion (PE) gel stabilized by tea protein/xanthan gum (TP/XG) were studied to achieve an …

Novel naturally sourced thickeners from food biopolymers have always gained significantly
increasing attention, particularly in food areas where the edible safety of thickeners is highly …

Starches modified with octenyl succinic anhydride (OSA) have been used in a range of
industrial applications, particularly as a food additive, for more than half a century. Interest in …

This study is aimed to evaluate the applicability of using flaxseed gum (FG) as a texture-
modified agent for preparing dysphagia-oriented foods containing mung bean protein (MBP) …

Recent developments in nanoparticle and microparticle delivery systems are revolutionizing
delivery systems in the food industry. These developments have the potential to solve many …

Emulsions are widely used in pharmaceutics for the encapsulation, solubilization,
entrapment, and controlled delivery of active ingredients. In order to answer the increasing …