Recent Innovations in Emulsion Science and Technology for Food Applications

Meat, dairy and vegetable emulsions: Recent innovations in the development of functional, healthy and more stable foods

Meat, dairy and vegetable emulsions: Recent innovations in the development of functional, healthy and more stable foods

Foods, Free Full-Text

High Internal Phase Emulsion for Food-Grade 3D Printing Materials

Formation of Antioxidant Multilayered Coatings for the Prevention of Lipid and Protein Oxidation in Oil-in-Water Emulsions: Lycium barbarum Polysaccharides and Whey Proteins,Journal of Agricultural and Food Chemistry - X-MOL

Preparation, characterization, and bioactivity of Zingiber officinale Roscoe powder‐based Pickering emulsions - Formoso - 2022 - Journal of the Science of Food and Agriculture - Wiley Online Library

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

Application of bio-based emulsifiers in the formulation of food-grade nanoemulsions - ScienceDirect

PDF) Active role of lignin in anchoring wood-based stabilizers to the emulsion interface

Application of nanotechnology in different aspects of the food industry

PDF) Science and Technology Behind Nanoemulsions

Demulsification of Bacteria-Stabilized Pickering Emulsions Using Modified Silica Nanoparticles

W/O/W emulsion codes and identities

Multiple Water-in-Oil-in-Water Emulsion Gels Based on Self-Assembled Saponin Fibrillar Network for Photosensitive Cargo Protection