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 …

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 …

The formation, stability, and performance of oil-in-water emulsions may be improved by
using combinations of two or more different emulsifiers, rather than an individual type. This …

Background Nowadays people demand for healthy, convenient, and wholesome foods.
Double emulsions have attracted widespread attention in the food industry owing to their …

This review describes advances in the preparation of food‐relevant double emulsions (DEs)
of the water‐in‐oil‐in‐water (W/O/W) and oil‐in‐water‐in‐oil (O/W/O) types with emphasis …

Particle-stabilized W1/O/W2 emulsion gels were fabricated using a two-step procedure:(i) a
W1/O emulsion was formed containing saccharose (for osmotic stress balance) and gelatin …

Anthocyanins are a group of phytochemicals responsible for the purple or red color of plants.
Additionally, they are recognized to have health promoting functions including anti …

Highlights•The range of Pickering-type particles proposed recently has increased
enormously.•Imaginative use of cellulose, prolamins, and starch in particular.•Challenges …

Double emulsions (DEs), known as emulsions of emulsions, are dispersion systems in
which the droplets of one dispersed liquid are further dispersed in another liquid, producing …

Pickering emulsions stabilized by food-compatible particles have drawn researchers'
attention in recent years. In this study, we have fabricated Pickering emulsions stabilized by …