Effects of Selected Food Additives on the Gut Microbiome and Metabolic Dysfunction-Associated Steatotic Liver Disease (MASLD) by Sara Jarmakiewicz-Czaja, Aneta Sokal-Dembowska, Rafał Filip

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Emulsifiers: Their Influence on the Rheological and Texture Properties in an Industrial Chocolate by Maria Pombal, Ismael Marcet, Manuel Rendueles, Mario Diaz

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Emerging Applications of Pickering Emulsions in Pharmaceutical Formulations: A Comprehensive Review by Wang X, Tian N, He L, Yuan Z, Han L

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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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Enzymatic synthesis of some sugar-lauric acid esters by lipase from Candida antarctica and their functionalities as emulsifiers and antibacterial agents by Kangzi Ren, Guilin Chen, Ziyi Zhang, Zhao Long, Bo Zhou, Wenfang Han, Qinlu Lin

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Effects of Lipids and Emulsifiers on the Release of Strawberry Aroma Compounds in Soy‐Based Emulsions by Jiao Xu, Maomao Zeng, Zhaojun Wang, Qiuming Chen, Fang Qin, Jie Chen, Zhiyong He

Subjects: “…emulsifiers…”
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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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Milk ice cream composition and structure improvement by Tvorogova A., Shobanova T., Landikhovskaya A., Zakirova R.

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High oleic soy-based alternating copolymer for surfactant/emulsifier applications by Tetiana Shevtsova, Zoriana Demchuk, Andriy Voronov

Subjects: “…plant oil-based surfactants/emulsifiers…”
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Emulsifying potential of <i>Hypnea musciformis</i> carrageenan: A natural alternative for oil-in-water emulsions by Diana Marcela Aragón Novoa, José Luis Navarro Rodríguez, Ingrid Andrea Rodriguez Martínez, Gladys Rozo-Torres

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DEVELOPMENT OF AN EFFECTIVE METHOD FOR ISOLATING OF HYDROPHOBIN-TYPE PROTEINS FROM TRICHODERMA VIRIDE SUBMERGED CULTURE AND EVALUATION OF THEIR PROPERTIES by NIKITA KHRAPATOV, BORIS KOLESNIKOV, MARK SHAMTSYAN

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Effect of plant protein emulsifiers and carriers on the physicochemical, structural, and oxidative stability of spray-dried pomegranate seed oil emulsions by Bahareh Eskandari, Seyed Hadi Peighambardoust, Khashayar Sarabandi

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Characterization and emulsification properties of amylose inclusion complexes prepared from corn starch and plant oil derived fatty acid sodium salt mixtures by Gordon W. Selling, James A. Kenar, Steven C. Cermak, Milagros P. Hojilla-Evangelista, William T. Hay, Kelly D. Utt, Bret J. Chisholm

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THEORY AND PRACTICAL APPLICATION OF BITUMINOUS EMULSIONS IN COLD ASPHALT AND BITUMINOUS-MINERAL MIXTURES by Savva Viktorovich Skorikov, Julia Gennadevna Lozikova, Aleksey Vladimirovich Kruchinko

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Valorization of Cordia gum: A Natural Hydrocolloid for Functional Food Innovation by Singh Ashmita, Singh Brahma N., Thakur Monika

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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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Emulsifying Properties of Dietary Fiber from Different Sources by Yao WANG, Xue ZHAO, Hao WU, Xinglian XU

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Prospects for the use of inulin and its modifications in the food, cosmetic and pharmaceutical industries by Skorodumov A. S., Nesterov E. D., Gorn D. S., Barkanov A. V., Shanenko E. F.

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A Dissipative Particle Dynamics Study on the Formation of the Water-In-Petroleum Emulsion: The Contribution of the Oil by Peng Shi, Murtaja Hamid Oudah Ogail, Xinxin Feng, Shenwen Fang, Ming Duan, Wanfen Pu, Rui Liu

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Study on techno-functional properties of pecan flour with different lipid content by Nancy Genoveva Camera, Silvina Acosta, Gabriela Silvina Muchiutti, Virginia Judit Larrosa

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