Aug 1, 2009 · We consider the essential molecular features of hydrocolloids having the ability to act as emulsifying agents and …

4 days ago · To address the poor solubility and stability of tea water-insoluble protein (TWIP), liposomes (LS) were employed to …

Emulsifying agents are amphiphilic molecules, consisting of both hydrophilic (polar or ionic) and hydrophobic (non-polar) moieties. …

Emulsifying food using ultrasound is an early and relatively mature technology. Foods using phacoemulsification technology …

Jan 1, 2023 · In this study, the effects of a new dual modification method, pulsed electric field (PEF) and pH shifting treatment, on the …

Mar 1, 2026 · The emulsifying capacity is closely linked to droplet size and ζ-potential. Fig. 4 B and C illustrate the average droplet …

However, effect of different pectin on foundational emulsifying properties of SPI was still not clear and potential of SPI-pectin …

Apr 1, 2023 · Fibrillation of food proteins has attracted considerable attention as it can improve and broaden the functionality of …

Jun 1, 2026 · These resultant fibrils imparted excellent emulsifying properties to SAFs-7-2 and SAFs-9-2 emulsions. These findings …

Emulsification An emulsion of two immiscible liquids such as oil in water where oil droplets are dispersed throughout a water phase …