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Emulsions and Emulsifiers: Preparation, Properties and Applications in Food
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Emulsions and Emulsifiers: Preparation, Properties and Applications in Food

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Physics and (Bio)Chemistry".

Deadline for manuscript submissions: 20 March 2026 | Viewed by 829

Special Issue Editors

Dr. Like Mao

grade E-Mail Website
Guest Editor
Key Laboratory of Healthy Beverages, China National Light Industry, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
Interests: food colloids; delivery systems; emulsion stability; structural design
Special Issues, Collections and Topics in MDPI journals
Dr. Xiaoye He

E-Mail Website
Guest Editor
Institute of Food and Nutrition Development, Chinese Academy of Agricultural Sciences, Beijing 100081, China
Interests: dual-protein; high pressure processing; emulsion; physicochemical properties; structure
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Emulsions and emulsifiers are not only widely used in the production and processing of various foods but have a profound impact on the texture, stability, taste, and transfer of nutrients in foods, which directly relates to the quality of food and the experience of consumers. This Special Issue, "Emulsions and Emulsifiers: Preparation, Properties and Applications in Food", aims to gather cutting-edge achievements in the research of emulsions and emulsifiers worldwide, comprehensively covering innovative preparation methods of emulsions and emulsifiers, their unique physical and chemical properties characterization, practical application cases in various foods, and so on. We sincerely invite researchers, scholars, and industry experts in the field of food science to contribute to this issue, sharing the latest research results and insights, and jointly promoting the innovative development of emulsions and emulsifiers in the food field, contributing to the progression of food science.

Dr. Like Mao
Dr. Xiaoye He
Guest Editors

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 250 words) can be sent to the Editorial Office for assessment.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • emulsions
  • emulsifiers
  • preparation methods of emulsions and emulsifiers
  • physical and chemical property characterization
  • applications in foods
  • rheological properties
  • interfacial properties
  • oral processing
  • texture improvement
  • nutraceutical delivery

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Published Papers (2 papers)

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16 pages, 2008 KB  
Article
Enhanced Stability of O/W Pickering Emulsions Driven by Interfacial Adsorption of Whey Protein Nanogels
by Zhaoshuo Yu, Fangzhou He, Lijing Ke and Jean-Christophe Jacquier
Foods 2026, 15(1), 9; https://doi.org/10.3390/foods15010009 - 19 Dec 2025
Viewed by 111
Abstract
Whey protein is valued for its health and emulsifying benefits, yet its intrinsic instability limits its effectiveness as an emulsifier under food processing conditions. To address the need for physically stable emulsions, this study developed O/W Pickering emulsions stabilised by nanogel WPI (GWEs) [...] Read more.
Whey protein is valued for its health and emulsifying benefits, yet its intrinsic instability limits its effectiveness as an emulsifier under food processing conditions. To address the need for physically stable emulsions, this study developed O/W Pickering emulsions stabilised by nanogel WPI (GWEs) and investigated their stability under common food processing conditions, including thermal treatment, pH adjustment, and cold storage. For comparison, emulsions stabilised by non-heated (NWEs) and heat-treated WPI (HWEs) were also prepared. The results showed that while the oil droplet size of GWEs (12.2 ± 1.16 µm) was comparable to NWEs (13.6 ± 0.26 µm), HWEs exhibited significantly larger droplets (18.0 ± 0.16 µm). GWEs demonstrated the highest protein adsorption at the oil–water interface (68.7%). TEM further revealed that whey nanogels achieved nearly full monolayer coverage of oil droplets. By contrast, only partial protein coverage and exposed interfaces were observed in NWEs and HWEs. Additionally, GWEs exhibited superior stability under food processing conditions, with minimal changes in emulsion capacity, droplet size, viscosity, and flow behaviour when subjected to heat (up to 90 °C), acidification (pH down to 3), and storage for up to 3 days, confirming the potential of nanogel WPI as an advanced stabiliser in emulsion-based formulations. Full article
(This article belongs to the Special Issue Emulsions and Emulsifiers: Preparation, Properties and Applications in Food)
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18 pages, 3247 KB  
Article
Formulation, Characterization, and Lipolysis Properties of Lycopene-Loaded Self-Emulsifying Delivery Systems Based on Different Lipids
by Siao-Jhen Lin, Yi-Chan Chiang, Kai-Min Yang and Po-Yuan Chiang
Foods 2025, 14(23), 4162; https://doi.org/10.3390/foods14234162 - 4 Dec 2025
Viewed by 381
Abstract
Lycopene is a naturally potent lipophilic antioxidant, which limits its bioavailability for absorption during intestinal digestion. Therefore, this study utilized a self-emulsifying delivery system (SEDS) to enhance the solubility and bioavailability of lycopene and investigated the effects of nonionic surfactant mixtures at varying [...] Read more.
Lycopene is a naturally potent lipophilic antioxidant, which limits its bioavailability for absorption during intestinal digestion. Therefore, this study utilized a self-emulsifying delivery system (SEDS) to enhance the solubility and bioavailability of lycopene and investigated the effects of nonionic surfactant mixtures at varying hydrophilic–lipophilic balance (HLB) values and surfactant-to-oil ratios (SORs) on SEDS using oleic acid (OA), medium-chain triglycerides (MCTs), and sunflower oil (SO) as oil matrices. The resulting water-in-oil-in-water emulsions exhibited droplet sizes (181.70 to 572.27 nm), polydispersity indices (0.29 to 0.86), and ζ-potentials (−22.90 to −53.70 mV), with stability varying according to the type of oil and formulation parameters. Antioxidant activities of SO-based SEDS were higher compared to MCT-based and OA-based ones due to lycopene loading increase. In vitro simulated intestinal digestion revealed differences in lipolysis kinetics, with MCT-based lycopene-loaded SEDS exhibiting enhanced cumulative release and bioaccessibility in the duodenal (1.1–2.1 mEq/g) and jejunal (1.6–2.2 mEq/g) segments. This study revealed a comprehensive strategy encompassing lycopene extracts, SEDS preparation, quality indices, lipolysis dynamics, and proximal intestine solubilization amounts that successfully enhanced lycopene bioavailability. Optimized MCT-based lycopene-loaded SEDS with high HLB (10.72) and SOR (1.00) enhanced hydrophobic bioactive delivery efficiency, offering a novel low-energy strategy for developing functional supplements. Full article
(This article belongs to the Special Issue Emulsions and Emulsifiers: Preparation, Properties and Applications in Food)
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