High-amylose maize refers to a special type of maize cultivar with a 50%–90% amylose
content of the total starch. High-amylose maize starch (HAMS) is of interest because it …

Organic particles are increasingly being utilized instead of inorganic ones to form and
stabilize Pickering emulsions for food applications. In particular, polysaccharide-based …

The effects of pectin concentrations and esterification degree (DE) on the gelling properties
of Rice proteins (RPs)-pectin composite gels were investigated. And the encapsulation …

Food-grade polymers such as proteins and polysaccharides have attracted great interest in
recent years as excellent stabilisers for emulsion gels due to their good biocompatibility …

Due to its advantagessuch as ionic crosslinking, pH responsiveness, excellent
biocompatibility, biodegradability and low price, alginate has become one of the most …

The low water-resistance and limited antibacterial activity of chitosan (CS) film hinder its
practical applications in food preservation field. To solve these issues, we have facilely and …

This study aimed to evaluate the effects of anise essential oil Pickering emulsion (AEO-PE)
on the corn starch/cassia gum (CS/CG) composite films in terms of mechanical properties …

The health benefits of anthocyanins are compromised by their chemical instability and
susceptibility to external stress. Researchers found that the interaction between …

In this study, high internal phase Pickering emulsions (HIPPEs) stabilized by protein-
polysaccharide complexes were used as inks for food-grade three-dimensional printing …

Background The number of people who are aware of consuming healthy and natural foods
are consistently increasing. Natural emulsifier-stabilized emulsions have attracted …