In recent years, emulsions stabilized by micro‐or nanoparticles (known as Pickering
emulsions) have attracted much attention. Micro‐or nanoparticles, as the main components …

Background Texture-modified foods (TMF) are commonly used as a therapeutic strategy for
people with chewing or swallowing difficulties such as the elderly, which is the fastest …

Soy proteins are a good source of essential amino acids, whereas anthocyanins are known
to possess significant beneficial biological activity, such as anti-inflammatory, and …

In this study, we developed (W 1/O/W 2) double emulsions encapsulated by calcium-
alginate hydrogel beads system (ACGs) for intestinal-targeted delivery of probiotics …

Many bioactive food ingredients were encapsulated in different forms to improve their
stability and bioavailability. Emulsions have showed excellent properties in encapsulation …

Micro-and nanoencapsulation is an emerging technology in the food field that potentially
allows the improvement of food quality and human health. Bio-based delivery systems of …

Gels are viscoelastic systems built up with a liquid phase entrapped in a three-dimensional
network, which can behave as carriers for bioactive food ingredients. Many attempts have …

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 …

Starch as a natural polymer is abundant and widely used in various industries around the
world. In general, the preparation methods for starch nanoparticles (SNPs) can be classified …

Curcumin is a bioactive phytochemical that can be utilized as a nutraceutical or
pharmaceutical in functional foods, supplements, and medicines. However, the application …