Food proteins can be readily converted into particles and used to produce food grade
Pickering emulsions, including normal Pickering emulsions (PEs) and high internal phase …

Protein and polyphenols are often found as self-assembled structures in plants. Inspired by
nature, this study looked at controlled engineering of hybrid nanoparticles using plant-based …

Neutron scattering techniques provide detailed information on the structure of and dynamics
occurring within materials across multiple length and time scales. When combined with …

High pressure homogenised (HPH) quinoa protein isolates (QPI) suspensions (1, 3, and 5
wt%) were used to prepare high-internal-phase emulsions (HIPEs)(ɸ= 0.8). The viscoelastic …

The structural design of essential oil emulsions can be exploited to modulate their
antimicrobial activity, through the effect that the main formulation parameters (oil phase …

In this work, we sought to incorporate coenzyme Q10-loaded nanoemulsions into a food
system and to understand the impact of food digestion on the in vivo bioavailability of this …

Abstract 70%(v/v) concentrated emulsion has been prepared using Ca 2+-cross-linked
sodium caseinate particles (Ca-CAS) or Ca-CAS coated nano-sized primary emulsion …

Protein-based high internal phase Pickering emulsions (HIPEs) are emulsions using protein
particles as a stabilizer in which the volume fraction of the dispersed phase exceeds 74 …

The in-vitro gastrointestinal digestion behaviour of an oil-in-water emulsion with an interface
consisting of nano-sized droplets coated with caseinate particles, referred to as a droplet …

Enrichment of plant proteins with functionality is of great importance for expanding their
application in food formulations. This study proposed an innovation to co-enrich soy protein …