Emulsion-based systems play a pivotal role in the controlled delivery and perception of flavour in diverse food matrices. Fundamentally, an emulsion consists of oil droplets dispersed in a continuous ...

Lipid oxidation in emulsion systems arises from complex free-radical chain reactions that degrade polyunsaturated lipids into off-flavours, toxic compounds and nutritional losses. In oil-in-water ...

A versatile surfactant-free emulsion construction strategy is proposed to customize functional hydrogels. The synergistic emulsification mechanism between amphiphilic polymers and MXene is ...