Food Biophysics最新文献

{"title":"Freeze-Dried Essential Oils Encapsulated in Biopolymeric Matrices: Design, Formulation, and Stability: A Comprehensive Review","authors":"Bertrand Muhoza,&nbsp;Angelo Uriho","doi":"10.1007/s11483-025-09974-7","DOIUrl":"10.1007/s11483-025-09974-7","url":null,"abstract":"<div><p>In view of using natural ingredients in food, extensive research has been conducted on the extraction, encapsulation, and application of essential oils. Although essential oils are used as antimicrobial agents, antioxidants, pesticides, and fragrances, they have low solubility in water and are sensitive to high temperatures and oxidation. Techniques such as spray drying, freeze drying, coacervation, liposomes, and emulsions are used to encapsulate essential oils and increase their stability and water dispersibility. High temperatures during spray drying can lead to thermal oxidation, and the phospholipid layers of liposomes are sensitive to oxidation and mechanical stress. Emulsions are not thermodynamically stable and are susceptible to coalescence, Oswald ripening, and flocculation. Encapsulation in biopolymers limits the volatility, enhances the dispersibility in water and thermal stability, and allows sustained release. Freeze drying is used to preserve encapsulated essential oils due to low-temperature. Freezing temperature influences the size of ice crystals, which in turn may lead to powder with small or large pores. Additionally, biopolymers present at the ice interface govern the ice crystal size, which later influences the pore size and porosity of freeze-dried powder. Powders with high porosity disperse faster but have low encapsulation efficiency and are susceptible to oxidative degradation during storage. Small-pore powders have high encapsulation efficiency but have limited solubility in water. In this prospect, this review explores how wall materials, encapsulation systems, and freeze-drying conditions affect the properties, stability, and release of essential oils encapsulated in biopolymeric matrices; and finally, challenges and prospects for the study are presented.</p></div>","PeriodicalId":564,"journal":{"name":"Food Biophysics","volume":"20 2","pages":""},"PeriodicalIF":2.8,"publicationDate":"2025-05-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144084990","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Composite Gelation of Pea Protein and Gellan Gum: Rheological Characterization and Potential Application in Controlled In-Vitro Release of α-Amylase","authors":"Somnath Basak,&nbsp;Rekha S. Singhal","doi":"10.1007/s11483-025-09970-x","DOIUrl":"10.1007/s11483-025-09970-x","url":null,"abstract":"<div><p>Chronic pancreatitis is often associated with a decreased secretion of α-amylase by the pancreas. Hence, oral administration of α-amylase becomes essential; however, only a small portion of the enzyme reaches the duodenum due to inactivation of the enzyme in the gastric environment. Hence, composite gelation of pea protein and gellan [high-acyl (PP_HAG)] and [low-acyl (PP_LAG)] was studied in the presence of glucono-δ-lactone (GDL) to encapsulate and protect α-amylase from the gastric environment and facilitate a controlled in-vitro release in the intestine. The sole pea protein gel (PP) was fabricated by the pH shift and transglutaminase treatment. The pH of composite gelation was around 3.0-3.5, inducing electrostatic interactions between pea protein and gellan. Hydrogen and ionic bonds were observed in composite gels, while hydrophobic interactions were predominant in PP. A higher water holding capacity and a lower pore size, crystallinity and swelling index were observed in the composite gels. PP_HAG exhibited greater swelling in simulated gastric fluid (SGF) than in simulated intestinal fluid (SIF), while PP_LAG exhibited greater swelling in SIF. Although PP resulted in a spurt release of α-amylase, PP_LAG resulted in a sustained release in the SGF. PP_HAG on the other hand, efficiently protected α-amylase from gastric conditions and facilitated a controlled release in SIF.</p></div>","PeriodicalId":564,"journal":{"name":"Food Biophysics","volume":"20 2","pages":""},"PeriodicalIF":2.8,"publicationDate":"2025-05-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143938482","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Enhanced Functionalities of Starch-Based Nanocomposite Films Incorporating Lignin Nanoparticles and Cinnamaldehyde for Sustainable Food Packaging Applications","authors":"Sepideh Mehralitabar Firouzjaei,&nbsp;Maryam Nikzad,&nbsp;Sohrab Kazemi,&nbsp;Hassan Yousefnia Pasha","doi":"10.1007/s11483-025-09968-5","DOIUrl":"10.1007/s11483-025-09968-5","url":null,"abstract":"<div><p>The utilization of lignin nanoparticles (LNPs) derived from black liquor, in combination with cinnamaldehyde (CI), shows great potential for the development of high-performance composite films in the food packaging industry. This study presents an approach for preparing LNPs from black liquor and integrating them with CI into starch (ST) films to produce active nanocomposite films with specific functionalities. Binary and ternary ST-based nanocomposites were prepared with varying weight percentages of LNPs (1, 3, and 5 wt%) and CI (3 and 5 wt%). Characterization of the resulting nanocomposites revealed significant improvements in physicochemical, morphological, thermal, mechanical, optical, antioxidant, and antimicrobial properties. The composite films exhibited a low water vapor transmission rate (WVP: 3.97 to 3.06 × 10^− 10 g s^− 1m^− 1Pa^− 1), reduced water solubility (WS: 53.00 to 19.76%), and enhanced mechanical strength (tensile strength: 3.66 to 5.15 MPa). The inclusion of LNPs also provided UV-blocking properties while maintaining visible light transmission and improved thermal stability. Morphological studies showed smooth surfaces without cracks or pores. Additionally, the composite films demonstrated antibacterial activity against <i>S. aureus</i> and <i>E. coli</i>, with enhanced efficacy in ternary-based nanocomposites. Overall, the combination of ST film with LNPs and CI shows promise for advanced functionalities in food packaging applications.</p></div>","PeriodicalId":564,"journal":{"name":"Food Biophysics","volume":"20 2","pages":""},"PeriodicalIF":2.8,"publicationDate":"2025-05-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143930132","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Exploring Sustainable Protein Alternatives: Physicochemical and Functional Properties of Paper Mulberry (Broussonetia papyrifera (Linn.) L’Hér. ex Vent.) Proteins","authors":"Jiarui Cao,&nbsp;Longxin Lai,&nbsp;Kehong Liang,&nbsp;Yaosong Wang,&nbsp;Jiahong Wang,&nbsp;Pengfei Yu,&nbsp;Fuliang Cao,&nbsp;Erzheng Su","doi":"10.1007/s11483-025-09969-4","DOIUrl":"10.1007/s11483-025-09969-4","url":null,"abstract":"<div><p>Plant leaves are emerging as sustainable protein sources due to their renewability and high nutritional value. This study systematically investigated the proteins in paper mulberry (<i>Broussonetia papyrifera</i> (Linn.) L’Hér. ex Vent.) leaves, including a protein extract with 45.44 ± 2.47% purity and its predominant albumin fraction with 30.63 ± 5.51% purity. Amino acid analysis revealed total amino acid contents of 21.60% (protein extract) and 31.92% (albumin), with essential amino acids meeting FAO/WHO recommendations for adults but falling slightly short of sulfur amino acid requirements for children (2–5 years). Secondary structures were dominated by β-sheets, conferring structural stability. Differential scanning calorimetry identified two distinct thermal transitions: the protein extract denatured at 84.70 ℃ and 150.40 ℃, while albumin demonstrated superior thermal stability with denaturation temperatures of 101.67 ℃ and 154.90 ℃. Functional properties demonstrated pH-dependent solubility (U-shaped curves, minimum at pH 4.0), with the protein extract showing superior water absorption capacity (5.77 ± 0.11 g/g) and albumin exhibiting higher oil absorption capacity (3.32 ± 0.01 g/g). Emulsification characteristic mirrored solubility trends, peaking under alkaline conditions (EAI: ~ 6 m²/g, ESI: ~ 25 min). The protein extract (14% w/v) exhibited stronger gelling ability than albumin (16% w/v). However, both proteins demonstrated relatively low foaming capacity across all pH ranges tested. Despite challenges like low protein purity and limited foaming performance, paper mulberry leaf proteins offer potential for food applications, particularly in systems requiring thermal stability and hydration capabilities. This study underscores the need for optimized extraction methods to enhance purity and functional properties for commercial utilization.</p></div>","PeriodicalId":564,"journal":{"name":"Food Biophysics","volume":"20 2","pages":""},"PeriodicalIF":2.8,"publicationDate":"2025-05-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143930133","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Improving Gel Performance and Hot Extrusion Three-Dimensional Printability of Blueberry Gel with Guar Gum","authors":"P. Santhoshkumar,&nbsp;B. S. Swathika,&nbsp;Aditi Negi,&nbsp;J. A. Moses","doi":"10.1007/s11483-025-09964-9","DOIUrl":"10.1007/s11483-025-09964-9","url":null,"abstract":"<div><p>This research investigated the impact of high (GGH) and low (GGL) viscosity guar gums (GG) on the rheological properties and three-dimensional (3D) printing attributes of blueberry gel (BG) mixes. The viscosity, storage modulus (<i>G′</i>), and loss modulus (<i>G″</i>) of the BG-GGH and BG-GGL composite gels were significantly improved by the addition of 2% (w/w) GGH and 4% (w/w) GGL, respectively. Lissajous curves, exhibiting elastic and viscous characteristics, demonstrated the viscoelastic properties at different strain levels, and large amplitude oscillatory shear (LAOS) analysis highlighted the rheological modifications caused by microstructural changes. The printability of the gel compositions was assessed using temperature sweep and 3ITT tests. Results demonstrated that adding GG produced advantageous effects, evidenced by the 3ITT test, which showed a recovery rate of nearly 90%. Changes in texture were noted, and thermal experiments demonstrated that hot extrusion improved stability, whereas morphological analysis indicated microstructural changes. The 4% GGL gel formulation demonstrated superior 3D printability when printed at 60 °C, including increased fluidity and smoothness, enhanced shape retention, and resistance to compressive deformation.</p><h3>Graphical Abstract</h3><div><figure><div><div><picture><source><img></source></picture></div></div></figure></div></div>","PeriodicalId":564,"journal":{"name":"Food Biophysics","volume":"20 2","pages":""},"PeriodicalIF":2.8,"publicationDate":"2025-05-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143908815","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Influence of Cold Plasma Intensity on the Enzymatic Susceptibility, Physicochemical, Morphostructural, Thermal, and Rheological Properties of Chickpea Starch (Cicer arietinum)","authors":"Raphael Lucas Jacinto Almeida,&nbsp;Newton Carlos Santos,&nbsp;Shênia Santos Monteiro,&nbsp;João Vítor Fonseca Feitoza,&nbsp;Jessica Renaly Fernandes Morais,&nbsp;Raphael da Silva Eduardo,&nbsp;André Miranda da Silva,&nbsp;Cecilia Elisa Sousa Muniz,&nbsp;Matheus Augusto de Bittencourt Pasquali,&nbsp;Mércia Mélo de Almeida Mota,&nbsp;Gabriel Monteiro da Silva,&nbsp;Rebeca de Almeida Silva,&nbsp;Eliane de Sousa Costa,&nbsp;Artur Xavier Mesquita de Queiroga,&nbsp;Gilsandro Alves da Costa","doi":"10.1007/s11483-025-09966-7","DOIUrl":"10.1007/s11483-025-09966-7","url":null,"abstract":"<div><p>This study evaluated the effect of cold plasma (CP) treatment time on the enzymatic susceptibility and physicochemical, morphostructural, thermal, and rheological properties of chickpea starch. Treatments were applied at 14 kV and 0.8 A for 3, 6, and 9 min (CP3, CP6, CP9). CP treatment significantly increased slowly digestible starch (up to 33.15%) and resistant starch (up to 54.14%), especially after prolonged exposure (CP9). Structural changes included reduced amylose content (29.42%) and relative crystallinity (24.02%), with no alteration in the type C crystallinity pattern or molecular order. The average particle size increased with treatment time, contributing to higher viscosity and more pronounced pseudoplastic behavior. Gelatinization temperatures were significantly reduced, particularly in CP6 and CP9, indicating lower thermal stability. Solubility increased in CP3 (4.33%) and CP6 (4.51%), suggesting disruption of starch granule integrity. CP9 also showed decreased enthalpy of gelatinization (5.53 J/g), consistent with partial molecular disorganization. Overall, CP proved to be an effective non-thermal technology to modify chickpea starch by enhancing its functional properties, making it suitable for low-glycemic and thickening food applications.</p></div>","PeriodicalId":564,"journal":{"name":"Food Biophysics","volume":"20 2","pages":""},"PeriodicalIF":2.8,"publicationDate":"2025-04-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143888755","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"The Role of the Hydroxy Group of Polysaccharides in Antioxidant Activity: A Case from Ginger Leaf Polysaccharide","authors":"Zhong-hao Zhang,&nbsp;Zhi-hao Duan,&nbsp;Tao Gao,&nbsp;Chun-bang Ding,&nbsp;Shi-ling Feng,&nbsp;Zi-zhong Tang,&nbsp;Yang-er Chen,&nbsp;Shu Yuan,&nbsp;Bin Zhang,&nbsp;Hua-hai Huang,&nbsp;Xiao-rong Yan,&nbsp;Ming Yuan","doi":"10.1007/s11483-025-09967-6","DOIUrl":"10.1007/s11483-025-09967-6","url":null,"abstract":"<div><p>Polysaccharides, which is deemed safe and active, are widely used in medicine and food industries. Their antioxidant properties could be altered by chemically modifying their hydroxy groups. However, these modifications were inherently non-specific, leaving the contribution of hydroxy groups to the antioxidant activity of polysaccharides largely unexplored. We isolated and purified a ginger leaf polysaccharide (GLP1) and modified it. Sulfation resulted in numerous protrusions within its microstructure, while carboxymethylation increased the size of lamellar structures with protrusions, and hydroxyethylation diminished pore formation. Sulfation enhanced DPPH radical scavenging activity and reducing power but decreased hydroxyl radical scavenging activity. Carboxymethylation improved hydroxyl radical scavenging activity and reducing power but reduced DPPH radical scavenging activity. Hydroxyethylation resulted in a decrease in all measured antioxidant activities, while enhancing GLP1’s protection against H₂O₂-induced cellular damage. Oxidation of primary hydroxy groups decreased pore formation, while secondary hydroxy group oxidation increased lamellar. The oxidation of hydroxy groups enhanced GLP1’s antioxidant activity in vitro, with primary hydroxy group oxidation providing superior protection against cellular oxidative damage. Our findings may facilitate the development of highly effective polysaccharide products through targeted modifications of specific groups.</p></div>","PeriodicalId":564,"journal":{"name":"Food Biophysics","volume":"20 2","pages":""},"PeriodicalIF":2.8,"publicationDate":"2025-04-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143888756","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Correction: 3D-Printed Meat Paste Using Minimal Additive: Assessment of Rheological and Printing Behavior with Post-Processing Stability","authors":"Hanife Aydan Yatmaz","doi":"10.1007/s11483-025-09958-7","DOIUrl":"10.1007/s11483-025-09958-7","url":null,"abstract":"","PeriodicalId":564,"journal":{"name":"Food Biophysics","volume":"20 2","pages":""},"PeriodicalIF":2.8,"publicationDate":"2025-04-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s11483-025-09958-7.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143879687","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Development of Microcapsules with Potential Nutraceutical Application from Ngoc Linh Ginseng (Panax vietnamensis Ha et Grushv.) Root Extracts by Spray-Drying and Freeze-Drying Techniques using Different Carriers","authors":"Thi-Van-Linh Nguyen,&nbsp;Thi Tuong Vi Tran,&nbsp;Thi-Thuy-Dung Nguyen,&nbsp;Quoc-Trung Huynh,&nbsp;Vinh-Lam Nguyen,&nbsp;Anh Duy Do,&nbsp;Trong Khoa Luong,&nbsp;Quoc-Duy Nguyen","doi":"10.1007/s11483-025-09959-6","DOIUrl":"10.1007/s11483-025-09959-6","url":null,"abstract":"<div><p>Ngoc Linh ginseng (<i>Panax vietnamensis</i> Ha et Grushv.) belonging to the family Araliaceae is one of the most economically and medicinally valuable endemic herbs in Vietnam owing to their pharmacological potentials. The microencapsulation of ginseng root extracts in the present study was investigated to develop Ngoc Linh ginseng microcapsules as novel ingredients with potential pharmacological effects. Specifically, ginseng roots were subjected to solvent extraction and subsequent microencapsulation by mixing with various carriers including maltodextrin, gum Arabic and skimmed milk before spray- and freeze-drying. The results showed that compared to maltodextrin and its blend with skimmed milk, gum Arabic-maltodextrin mixture was the most effective in preserving phenolics, saponin compounds and antioxidant activities (FRAP and ABTS) with values of 1.73 mg gallic acid equivalent/g, 48.38 mg Quillaja saponin equivalent/g, 1428.62 Trolox equivalent/g, and 2.68 mg Trolox equivalent/g, respectively. In terms of ginsenoside profiles, Rg1 and Mr2 were the two predominant compounds in microencapsulated powder among others, namely Rb1, Re, and Rd. Scanning electron microscopy micrographs indicated the round shape and less rough surface of spray-dried microcapsules than freeze-dried samples while there were no differences in the composition of functional groups and crystalline structure as measured by Fourier-transform infrared spectroscopy and X-ray diffraction, respectively. In addition, low moisture content of 3.45–7.55% and high solubility of &gt; 93% of resulting powder facilitate the storage stability and its further application. In conclusion, high antioxidant content and activity along with diverse ginsenoside compounds and desired physical characteristics demonstrated the potential of microcapsules as pharmaceutical supplements, as illustrated by the anti-inflammatory effect on NO and IL-6 cytokines.</p></div>","PeriodicalId":564,"journal":{"name":"Food Biophysics","volume":"20 2","pages":""},"PeriodicalIF":2.8,"publicationDate":"2025-04-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143871170","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Stabilization Mechanisms, Rheological and Tribological Characterization of Water-in-Water Emulsions: Role of Waxy Corn Starch Nanocrystals and Basil Seed Gum","authors":"Zahra Zamani,&nbsp;Seyed Mohammad Ali Razavi,&nbsp;Rodolphe Marie,&nbsp;Katsuyoshi Nishinari,&nbsp;Mohammad Amin Mohammadifar","doi":"10.1007/s11483-025-09962-x","DOIUrl":"10.1007/s11483-025-09962-x","url":null,"abstract":"<div><p>Water-in-water (W/W) emulsions were made using waxy corn starch nanocrystal (WCSN) and basil seed gum (BSG) at various concentrations, and their stability, rheological, tribological characteristics, and microstructure were investigated in detail at pH ≈ 7. Increasing the WCSN concentration (0.5%–2% w/w) at a constant level of BSG (0.2% w/w) resulted in a decrease in the Z-average particle size from 376.38 nm to 212.31 nm, while significantly increasing the absolute value of the zeta potential from -49.09 mV to -55.0 mV, which indicates improved electrostatic stability. Rheological analysis revealed a significant increase (<i>p</i> &lt; 0.05) in elastic modulus (<i>G′</i>) from 0.325 Pa to 1.355 Pa, accompanied by a decrease in <i>tanδ</i>_<i>LVE</i> from 0.775 to 0.335, indicating a more elastic response. These changes, observed in stress sweep tests at 25 °C, were further supported by an increase in critical stress (<i>τ</i>_<i>c</i>) from 0.020 Pa to 0.060 Pa, demonstrating greater resistance to external mechanical forces. The tribological experiment also showed that with increasing the concentration of WCSN, the friction coefficient decreases due to smaller droplet size and ball-bearing effect. Confocal laser scanning microscopy (CLSM) imaging confirmed the formation of a denser network at higher WCSN concentrations, leading to increased viscosity and steric stabilization, effectively preventing coalescence. After 28 days of storage, emulsions with 0.2% BSG and 0.5%–2% WCSN exhibited no visible phase separation. The findings suggested the formation of a nanocrystal-mediated gel-like network that entrapped BSG molecules. These results demonstrate the potential of WCSN-BSG systems for stable W/W emulsions in food and pharmaceutical applications.</p></div>","PeriodicalId":564,"journal":{"name":"Food Biophysics","volume":"20 2","pages":""},"PeriodicalIF":2.8,"publicationDate":"2025-04-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143861321","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}