Proteins are of great interest due to their amphiphilic nature, which allows them to reduce
the interfacial tension at the oil–water interface. The incorporation of proteins at the oil–water …

Protein-based emulsion gels (PEGs) can provide a stable network structure and improve the
physical and chemical stability and texture of substances. PEGs have adjustable …

While protein-stabilized high internal phase Pickering emulsions (HIPEs) have
demonstrated promising potential for various applications in food, their poor interfacial …

Abstract Effects of ultrasonic pretreatment on the physicochemical changes of cod protein
and the characteristics of subsequent oil-in-water emulsions were investigated. Ultrasonic …

Three-dimensional printing (3DP) has attracted significant attention for its use in additive
manufacturing techniques because it provides customizability and flexibility for fabricating …

The food industry is trying to reformulate many of its products to replace functional
ingredients that are chemically synthesized or isolated from animal sources (such as meat …

The influence of the degree of hydrolysis (DH) on the structure, solubility and emulsifying
properties of rice bran protein (RBP) was investigated. Sodium dodecyl sulfide …

The plant-based foods market has grown rapidly due to increasing consumer concerns
about the ethics, sustainability, and nutrition of the modern diet. However, it is challenging to …

The emulsifying properties and emulsion stability of medium chain triglyceride (MCT) oil in
water emulsions stabilized by plant proteins (potato, soy, and pea) as well as those …

This study reports the incorporation of 7–21% of flax seed oil in pasteurized homogenized
skim milk (PHSM) using high intensity ultrasound (US) at 20 kHz between 1 and 8 min and …