There is a current tendency towards bioactive natural products with applications in various
industries, such as pharmaceutical, biomedical, cosmetics and food. This has put some …

Background The interest in plant-based protein sources has risen in the last few decades
due to their benefits to human health, the environment and sustainable farming. Lupins are a …

Food Emulsions: Principles, Practice, and Techniques, Second Edition introduces the
fundamentals of emulsion science and demonstrates how this knowledge can be applied to …

Reducing fat and cholesterol content is currently one of the primary trends in food product
innovation. Fat plays an important role in maintaining food quality, particularly the texture …

The technological and rheological properties were evaluated for low-fat and reduced-
sodium meat emulsions containing various levels of prebiotic fibers (inulin, FOS …

The use of natural colourings in food products presents nutritional advantages, and certain
pigments are associated with functional properties, eg antioxidant effects. This can be very …

The use of microalgal biomass, a natural ingredient, to colour oil-in-water pea protein
stabilised emulsions was studied. Various levels of incorporation of Chlorella vulgaris green …

The major recent advances in the rheology of food, cosmetics and pharmaceuticals have
been developed in the fields of emulsions and gels. Concerning emulsion rheology, this …

The consumer's perception that food is one of the main determining factors for health
increases the demand for foods in line with this trend. The food industry is researching new …

A novel pea protein-based emulsifier was used in the production of oil in water (O/W)
nanoemulsions. The regions of kinetically stabilized O/W emulsions were individuated in a …