Background Pickering emulsions prepared using food-grade colloidal particles can be
designed to have high physical stability, tunable textural attributes, and good …

A few protein-and polysaccharide-based particles can function as effective stabilisers in
multi-phase food systems. Combining both polymer-based particles and tailoring the …

Background Due to perceived health benefits and increasing consumption trends, plant
proteins in their entirety or as partial substitutes have been employed in various food …

This review summarizes the major advances that have occurred over the last 5 years in the
use of plant-based colloidal particles for the stabilization of oil-in-water and water-in-oil …

The demand for novel-delivery systems with natural biopolymers to stabilize and deliver
biologically active and functional β-carotene (BC) is increasing. Protein-polysaccharide …

With the resource-intensive meat industry accounting for over 50% of food-linked emissions,
plant protein consumption is an inevitable need of the hour. Despite its significance, the key …

In this study, the gelatin crosslinked by Transglutaminase (TG) was applied to stabilize food-
grade high internal phase emulsions (HIPEs) by a facile one-step method. The influence of …

Background Protein nanoparticles are promising candidates for the preparation and
stabilization of Pickering emulsions. The research and development of protein nanoparticles …

Emulsion technology has been used for decades in the food industry to create a diverse
range of products, including homogenized milk, creams, dips, dressings, sauces, desserts …

Abstract Particle stabilized O/W Pickering emulsion has great potential for making egg-free
mayonnaise. In this study, we fabricated pea protein isolate (PPI) microgels by gel-breaking …