Recent Innovations in Emulsion Science and Technology for Food Applications

Beverage emulsions: Recent developments in formulation, production, and applications - ScienceDirect

JAFC：应用于食品的乳液科学与技术最新进展- 知乎

Frontiers Pickering emulsions stabilized by β-CD microcrystals: Construction and interfacial assembly mechanism

Beverage emulsions: Recent developments in formulation, production, and applications - ScienceDirect

Recent Innovations in Emulsion Science and Technology for Food Applications

Formulation and stabilization of high internal phase emulsions via mechanical cellulose nanofibrils/ethyl lauroyl arginate complexes - ScienceDirect

Ultrasonic treatment improves physical and oxidative stabilities of walnut protein isolate-based emulsion by changing protein structure - ScienceDirect

Application of Pickering emulsions in probiotic encapsulation- A review - ScienceDirect

Full article: Recent advances on food-grade water-in-oil emulsions: Instability mechanism, fabrication, characterization, application, and research trends

Starch physical treatment, emulsion formation, stability, and their applications - ScienceDirect

Enhancing the bioaccessibility of puerarin through the collaboration of high internal phase Pickering emulsions with β-carotene - Food & Function (RSC Publishing) DOI:10.1039/D1FO03697A

Full article: Effect of storage time and temperature on the stability and rheological properties of starch-soluble dietary fiber nanocomposite stabilized emulsion

PDF) Development of Plant-Based Adipose Tissue Analogs: Freeze-Thaw and Cooking Stability of High Internal Phase Emulsions and Gelled Emulsions

Full article: A review of oil and water retention in emulsified meat products: The mechanisms of gelation and emulsification, the application of multi-layer hydrogels

JAFC：应用于食品的乳液科学与技术最新进展- 知乎