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Food structure articles published in the last 6 months

2 items
Open Access Paper

Study on microstructure evolution of waxy crude oil emulsions under dynamic cooling conditions

Hang Dong, Nan Guo, Pengfei Zhang, Jian Zhao and Zhihua Wang

Emulsified water droplets and wax crystals can show different collision and aggregation behaviors in stages under dynamic cooling conditions.

Graphical abstract: Study on microstructure evolution of waxy crude oil emulsions under dynamic cooling conditions
The article was first published on 03 Apr 2024
RSC Adv., 2024,14, 10884-10896
https://doi.org/10.1039/D4RA00951G
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Open Access Paper

Shrimp oil nanoemulsions prepared by microfluidization and ultrasonication: characteristics and stability

Bharathipriya Rajasekaran, Avtar Singh, Krisana Nilsuwan, Lukai Ma, Rasool Abdul Nazeer and Soottawat Benjakul

Shrimp oil (SO) nanoemulsions stabilized by fish myofibrillar protein, considered as functional foods, were prepared via microfluidization and ultrasonication.

Graphical abstract: Shrimp oil nanoemulsions prepared by microfluidization and ultrasonication: characteristics and stability
The article was first published on 19 Feb 2024
RSC Adv., 2024,14, 6135-6145
https://doi.org/10.1039/D3RA07342D
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