Nowadays, non-degradable plastic packaging materials have caused serious environmental
pollution, posing a threat to human health and development. Renewable eco-friendly …

Cellulose has sparked considerable interest in the advancement of biodegradable
functional materials owing to its abundant natural sources and exceptional biocompatibility …

An integrated technique of hydrothermal pretreatment coupling with deep eutectic solvent
(DES) extraction was tailed to cleanly fractionate lignocellulose into three usable forms, ie …

Proteins as natural amphiphilic biopolymers can stabilize emulsions and are attracting
intensive interest due to their abundant resource, good emulsifying properties …

Chickpea protein isolate (CPI) emulsion gels suffered from poor elasticity and loose
structure, which greatly limited their application and development. This work aimed to …

Water-in-water emulsions are formed due to the thermodynamic incompatibility between
their components, which leads to phase separation. Water-in-water emulsions have many …

The Pickering emulsion stabilized by food-grade colloidal particles has developed rapidly in
recent decades and attracts extensive attention for potential applications in the food industry …

To alleviate the dilemma of plastic recycling, the development of sustainable bioplastics that
are compatible with the environment throughout the whole material life cycle has received …

High‐pressure homogenization (HPH) and ultrahigh‐pressure homogenization (UHPH) are
emerging food processing techniques for stabilizing emulsions and food components under …

Nanocellulose is an emerging material for which several food-related applications are
foreseen, for example, novel food, functional food, food additive or in food contact materials …