Effect of Press Cake-Based Particles on Quality and Stability of Plant Oil Emulsions by Tamara Schmid, Mathias Kinner, Luca Stäheli, Stefanie Steinegger, Lukas Hollenstein, David de la Gala, Nadina Müller

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Demulsification Kinetics of Water-in-Oil Emulsions of Ecuadorian Crude Oil: Influence of Temperature and Salinity by Jordy Sarmas-Farfan, Antonio Diaz-Barrios, Teresa E. Lehmann, Vladimir Alvarado

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Okara protein extracted by alternating ultrasonic/alkali treatment and its improved physicochemical and functional properties by Lu Tang, Xiaolin Liu, Shiru Bai, Dan Zhao, Xuzhen Guo, Dandan Zhu, Guiying Su, Bei Fan, Bo Wang, Liang Zhang, Fengzhong Wang

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Effect of ammonia concentration on emulsification characteristics of ammonia solution–biodiesel emulsion blends by Iman Kasih Telaumbanua, Yoshihiko Oishi, Keisuke Yagi, Yu Tanaka, Riky Stepanus Situmorang, Himsar Ambarita, Hideki Kawai

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Effects of Polyphenols on the Structure, Interfacial Properties, and Emulsion Stability of Pea Protein: Different Polyphenol Structures and Concentrations by Shiyao Tang, Xiyuan Yang, Chang Wang, Changyuan Wang

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Spectroscopy characterization of acid and rennet camel milk caseins using XRD, XPS, and SEM and effects on their emulsifying properties by Bachir Bensalah, Kamel Acem

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Stabilization mechanism of white kidney bean based milk through novel perspectives of endogenous starch by Chunli Kong, Yixuan Zhang, Yimei Hu, Caiping Duan, Zheng Yan, Sumei Zhou

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The Impact of Naphthenic Acids on Dynamic Fluid–Fluid Interactions: Implication for Enhanced Oil Recovery by Bryan X. Medina-Rodriguez, Teresa M. Reilly, Teresa E. Lehmann, Vladimir Alvarado

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Physicochemical and structural properties of vegan mayonnaise prepared with peanut sprout oil and aquafaba by Hyunjin Jeong, Imkyung Oh

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Engineering novel stabilizers for Pickering nanoemulsions: The role of ultrasonic modification in pea protein-chitosan complexes by Nita Aryanti, Alifia Rizki Adina, Aininu Nafiunisa, Dyah Hesti Wardhani

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Formulation and characterization of Caesalpinia decapetala seed oil nanoemulsion: physicochemical properties, stability, and antibacterial activity by Yenework Nigussie Ashagrie, Mesfin Getachew Tadesse, Rakesh Kumar Bachheti, Ginni Nijhawan, Sheetal Tyagi, Archana Bachheti

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Evaluation of the Effect of Quince Seed Extract On Physical and Sensorial Properties of Gluten-Free Cake Batter Formulations by Sinem Argun, Ceren Cokeker, Emrah Kırtıl

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The addition of phenolic acids contributes to the regulation of protein phase aggregation behavior: The enhancement of polysaccharide complexation and the improvement of environmen... by Hua Jin, Yi Wu, Wenkang Li, Lifeng Shang, Wanze Zhang, Jing Xu

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Egg Yolk, a Multifunctional Emulsifier: New Insights on Factors Influencing and Mechanistic Pathways in Egg Yolk Emulsification by Rajat Suhag

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Okra Flower Polysaccharide–Pea Protein Conjugates Stabilized Pickering Emulsion Enhances Apigenin Stability, Bioaccessibility, and Intestinal Absorption In Vitro by Nuo Zhang, Jiale You, Xiaoli Yan, Hongchen Ji, Wenxuan Ji, Zhengyu Liu, Min Zhang, Peng Liu, Panpan Yue, Zain Ullah, Ting Zhao, Liuqing Yang

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Adsorption of Saponin and Saponin–Chitosan Mixture at Water–Oil Interface and Stabilization of Oil-in-Water Emulsions by Katarzyna Dziza, Marcel Krzan, Ewelina Jarek, Lilianna Szyk-Warszyńska, Sonia Kudłacik-Kramarczyk, Piotr Warszyński, Eva Santini, Libero Liggieri, Francesca Ravera

Subjects: “…emulsion stability…”
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Wheat Germ as Partial or Total Substitutive of Lean Meat in Low-Fat Cooked Sausages by Marta Rodríguez-Fernández, Isabel Revilla, Pablo Rodrigo, Rocío López-Calabozo, Ana María Vivar-Quintana

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Factors influencing the crystallisation of highly concentrated water-in-oil emulsions: A DSC study by Karina Kovalchuk, Irina Masalova

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Development of mayonnaise recipes considering the main trends in product range improvement by Starovoytova K., Tereshchuk L.

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pH-induced interface protein structure changes to adjust the stability of tilapia protein isolate emulsion prepared by high-pressure homogenization by Qingguan Liu, Ailin Chen, Pengzhi Hong, Chunxia Zhou, Xiang Li, Mengya Xie

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