Multilayer Oil-in-Water Emulsions: Formation, Characteristics and Application as the Carriers for Lipophilic Bioactive Food Components – a Review by Bortnowska Grażyna

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Effects of food additives on gut microbiota: What’s new in 2024 by N. Ivanovic, S. Dimitrijevic Brankovic

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Intestinal microbiota shifts by dietary intervention during extreme heat summer episodes in farmed gilthead sea bream (Sparus aurata) by R. Domingo-Bretón, S. Cools, F. Moroni, A. Belenguer, J.A. Calduch-Giner, E. Croes, P.G. Holhorea, F. Naya-Català, H. Boon, J. Pérez-Sánchez

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Formulation and Characterization of Sodium Caseinate/Phloretin Complexes as Antioxidant Stabilizers in Oil-in-Water Emulsions by Najme Kheynoor, Jean-Christophe Jacquier, Mohammadreza Khalesi, Amir Mohammad Mortazavian, Mohammad-Taghi Golmakani

Subjects: “…antioxidant emulsifiers…”
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Emulsifying Properties of Dietary Fiber from Different Sources by Yao WANG, Xue ZHAO, Hao WU, Xinglian XU

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Stability of alkyd emulsion resins and anti-corrosion properties of water-based alkyd emulsion paints by Le Huy Cuong Huynh, Khanh Xuan Phan, Thanh An Truong, Hung Thuy Nguyen

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Effect of N-Acetylation Degree on the Properties of Chitosan-Stabilized Pickering Emulsions by WU Jun, SHI Zhaojuan, YUAN Chuanxun, WANG Xingting, JIN Risheng

Subjects: “…chitosan; pickering emulsions; acetylation; emulsifying capacity; stability…”
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Effects of Glycerol Monooleate on Improving Quality Characteristics and Baking Performance of Frozen Dough Breads by Haocheng Liu, Jiguo Yang, Yujuan Xu, Jing Wen, Jinfeng Zhou, Zhijie Xu, Jian Li, Xueke Sun, Weili Si

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Enhanced mechanical properties of alkali-activated dolomite dust emulsified asphalt composites by Qun Liu, Weiqing Lin, Lei Xi

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Effects of Maillard Reaction Durations on the Physicochemical and Emulsifying Properties of Chickpea Protein Isolate by Shanshan Zhang, Yibo Liu, Wenhui Wu

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Tailoring Structural, Emulsifying, and Interfacial Properties of Rice Bran Protein Through Limited Enzymatic Hydrolysis After High-Hydrostatic-Pressure Pretreatment by Shirang Wang, Zhen Hua, Tengyu Wang, Guoping Yu, Yu Sun

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Breaking barriers: Elevating legume protein functionality in food products through non-thermal technologies by Yuanyuan Wei, Delu Ning, Liping Sun, Ying Gu, Yongliang Zhuang, Yangyue Ding, Xuejing Fan

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磷脂在蛋白质乳液中的作用研究进展Research progress on the role of phospholipids in protein-based emulsions by 李雪阳1，邹依彤1，涂向辉1，祁冰洁1，刘新2， 杨庆余1，王丽娟1 " LI Xueyang1, ZOU Yitong1, TU Xianghui1, QI Bingjie1, LIU Xin2 , YANG Qingyu1，WANG Lijuan1"

Subjects: “…乳液；蛋白质；磷脂；乳化剂 emulsion; protein; phospholipid; emulsifier…”
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Physical and emulsifying properties of pea protein: influence of combined physical modification by flaxseed gum and ultrasonic treatment by Jia Yang, Fenghong Huang, Qingde Huang, Da Ma, Yashu Chen, Dengfeng Peng, Xiao Yu, Qianchun Deng, Fang Geng

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Effect of Enzymatic Hydrolysis Time on the Structure and Emulsifying Properties of Soybean Meal Hydrolysate and Preparation and Characterization of Highly Stable Emulsions Stabiliz... by LIU Jingbo, LI Zihao, WEN Hedi, LÜ Siwen, YU Yiding, ZHANG Ting

Subjects: “…soybean meal peptides; enzymatic hydrolysis; hydrolysis degree; emulsifying properties; stability…”
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Emulsifying property, antioxidant activity, and bitterness of soybean protein isolate hydrolysate obtained by Corolase PP under high hydrostatic pressure by Haining Guan, Chunmei Feng, Min Ren, Xiaojun Xu, Dengyong Liu, Xiaoqin Diao

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Impact of nutrient density diet with emulsifier supplementation on apparent total tract digestibility and ileal amino acid digestibility in broilers by Shanmugam Suresh Kumar, Jae Hong Park, In Ho Kim

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Effect of Ultrasound-assisted pH Shift on Tartary Buckwheat Protein Structure and Functional Properties by YU Xin, CHENG Zhe, LIU Rui-shan, DONG Ji-lin, LI Yun-long, SHEN Rui-ling

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Effect of Pre-Emulsified Flaxseed Oil Containing Rutin on the Quality of <i>Nemipterus virgatus</i> Surimi Gel: Gelatinization Properties, Storage Stability, and Protein Digestibil... by Qingguan Liu, Xiaobing Huang, Huanta Ma, Xinyi Qin, Pengzhi Hong, Xiaowen Pi, Chunxia Zhou

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Sex-Based Differences in the In Vitro Digestibility of MCT Emulsions Stabilized by Various Emulsifiers by Mijal Perez, Carmit Shani Levi, Uri Lesmes

Subjects: “…protein and non-protein emulsifier…”
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