Recent advances in improving stability of food emulsion by plant polysaccharides - ScienceDirect

Effects of endemic hydrocolloids and xanthan gum on foaming properties of white button mushroom puree studied by cluster analysis: A comparative study – topic of research paper in Chemical sciences. Download scholarly

Effect of hydrolysis on the emulsification and antioxidant properties of plant-sourced proteins - ScienceDirect

Frontiers Engineering Emulsion Gels as Functional Colloids Emphasizing Food Applications: A Review

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Gels, Free Full-Text

Improving emulsion formation, stability and performance using mixed emulsifiers: A review - ScienceDirect

PDF) Recent advances on the emulsifying properties of dietary polysaccharides

Rubusoside As a Multifunctional Stabilizer for Novel Nanocrystal-Based Solid Dispersions with a High Drug Loading: A Case Study - Journal of Pharmaceutical Sciences

Droplet-based cell-laden microgels for high-throughput analysis: Trends in Biotechnology

Fruit Juice Industry Wastes as a Source of Bioactives

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

Full article: A comprehensive review of food gels: formation mechanisms, functions, applications, and challenges