An increased interest in Pickering emulsions has emerged over the last 15 years, mainly
related to their very attractive properties compared to regular emulsions, namely their …

Background Many biologically active and functional components are chemically unstable,
and exhibit variable water/oil solubility, which reduce their bioavailability and efficacy …

Aqueous two-phase systems (ATPSs) have been recognized for their applications in
extraction, separation, purification, and enrichment of (bio) molecules and cells. Recently …

Background Designing delivery systems (or called encapsulation systems) for functional
ingredients recently has received growing interest in the food industry, which aims to …

In the past few decades, novel syntheses of a wide range of nanoparticles (NPs) with well‐
defined chemical composition and structure have opened tremendous opportunities in areas …

Background Develo** novel food structures is nowadays becoming an attractive
technology for food product innovation because they can be used to control textural …

Abstract Water-in-water (W/W) emulsions are colloidal dispersions of an aqueous solution
into another aqueous phase. Such dispersions can be formed in mixtures of at least two …

The study of solid particles residing at fluid–fluid interfaces has become an established area
in surface and colloid science recently, experiencing a renaissance since around 2000 …

Functional and engineered colloids fabricated from edible materials have recently gained a
lot of interest for futuristic applications in the field of foods for purposes ranging from …

The use of templates in materials chemistry is a well-established approach for producing
membrane-bounded hollow spheres used for microencapsulation applications, but also in …