Influence of Oil Phase and Emulsifier on Single and Double Emulsions: Formation, Stability, Encapsulation Efficiency, and Antioxidant Activity

Curcumin stabilization in cream-like emulsions prepared with natural vegetable oils: characterization and in vitro gastrointestinal digestion

Chitosan–cinnamaldehyde–whey protein concentrate stabilized W1/O/W2 double emulsion for co-encapsulation of tea polyphenols and β-carotene

Formation and Stability of Food Emulsions: A Review through the Lens of the Oil Phase.

Emulsions serve vital roles in the food industry, including structural design and delivery of functional components. As thermodynamically unstable systems, emulsions undergo various destabilization processes over time. Therefore, understanding the instability mechanisms of emulsions and how to combat them have been lon...

Kinetic and Oxidative Stability of Oil-in-Water Pickering Emulsions Stabilized by Lysozyme-Ferulic Acid Conjugates

The demand for ingredients with natural appeal has driven the development of multifunctional natural emulsifiers. This study aimed to synthesize covalent conjugates of lysozyme (LYS) and ferulic acid (FA) via a free radical reaction and investigate their application in stabilizing soybean oil Pickering emulsions. Conju...

Colloidal stabilization of oil-in-water emulsions in aqueous partially saponified poly(vinyl alcohol) solutions of low concentration as continuous phase.

Water-soluble polymers (WSPs) are normally used as thickeners for colloidal stabilization of oil-in-water (O/W) emulsions because the creaming of O/W emulsions is prevented by increasing the viscosity of continuous phase. We examine here the effect of WSPs such as polyethylene glycol (PEG), polyvinylpyrrolidone (PVP) a...

Characteristics of Oil-in-Water Emulsions Stabilized by Soy Protein and Lecithin Using Premix Microchannel Emulsification