Pea (Pisum sativum) is an important source of nutritional components and is rich in protein,
starch, and fiber. Pea protein is considered a high-quality protein and a functional ingredient …

Impelled by the need to find solutions to new challenges of modern technologies new
materials with unique properties are being explored. Among various new materials that …

Emulsions are multiscale and thermodynamically unstable systems which will undergo
various unstable processes over time. The behavior of emulsifier molecules at the oil-water …

Emulsions are thermodynamically unstable systems that tend to separate into two
immiscible phases over time. The interfacial layer formed by the emulsifiers adsorbed at the …

Plant proteins have high nutritional value, a wide range of sources and low cost. However, it
is easily affected by the environmental factors of processing and lead the problem of poor …

The food industry is one of the major users of emulsion technology, as many food products
exist in an emulsified form, including many dressings, sauces, spreads, dips, creams, and …

In this review, we highlight and discuss the effects of interfacial properties on the major
mechanisms governing the aging of emulsions: flocculation, coalescence and Ostwald …

Natural antioxidants from fruits and vegetables, meats, eggs and fish protect cells from the
damage caused by free radicals. They are widely used to reduce food loss and waste …

Nanoemulsions are the transparent or translucent type of emulsion having droplet sizes
ranging from 20 to 500 nm. The stability and application of nanoemulsions depend on the …

Recently, owing to well-controlled release, enhanced distribution and increased
permeability, nanocarriers used for alternative drug and food-delivery strategies have …