Consumers are increasingly demanding foods that are more ethical, sustainable and
nutritious to improve the health of themselves and the planet. The food industry is currently …

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

Background High internal phase emulsions (HIPEs) have internal phase volume fractions
exceeding the close-packing limit (around 74%), which leads to semi-solid characteristics …

The protein-polysaccharide conjugates formed by Maillard reaction can be used as novel
emulsifiers in the food industry. Proteins and polysaccharides have extensive sources, and …

Background Designing delivery systems (or called encapsulation systems) for functional
ingredients recently has received growing interest in the food industry, which aims to …

Gum arabic (GA) is the most widely used natural emulsifier in food industry. However, due to
its high price and unstable market supply, the search for substitutes of gum arabic has …

Composition of soybean proteins is briefly described. Gels and gelling processes of
soybean proteins and other functionalities such as colloidal properties and emulsifying …

Highlights•The food industry requires natural emulsifiers for more consumer friendly
labels.•Proteins, polysaccharides, phospholipids, and saponins can be used as natural …

Polysaccharide–protein complex coacervates are amongst the leading pair of biopolymer
systems that has been used over the past decades for encapsulation of numerous active …

The focus in the study of Pickering foams and emulsions has recently been shifting from
using inorganic particles to adopting particles of biological origin for stabilization. This shift is …