Recent Innovations in Emulsion Science and Technology for Food Applications

Foods, Free Full-Text

Recent advances in the production of emulsifying peptides with the aid of proteomics and bioinformatics - ScienceDirect

New Trends in Natural Emulsifiers and Emulsion Technology for the Food Industry

Preparation of Pickering emulsions based on soy protein isolate-tannic acid for protecting aroma compounds and their application in beverages - ScienceDirect

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

Colloids and Interfaces, Free Full-Text

Foods, Free Full-Text

Trends in food emulsion technology: Pickering, nano-, and double emulsions - ScienceDirect

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

Recent Innovations in Emulsion Science and Technology for Food Applications

Recent Innovations in Emulsion Science and Technology for Food Applications

PDF] New Trends in Natural Emulsifiers and Emulsion Technology for the Food Industry