Song Miao

TL;DR: Some new drying technologies developed for dehydration of vegetables, fruits, and aquatic products are reviewed, including infrared drying, microwave drying, radio frequency drying, electrohydrodynamic drying, etc., as well as hybrid drying methods combining two or more different drying techniques.

TL;DR: In this article, a review of emulsion-based encapsulation and delivery systems for polyphenols, including single, multiple and nano-emulsions, is presented, where the authors discuss the preparation, applications and limitations of these systems.

TL;DR: In this article, a review summarizes current understanding of emulsion performances during digestion and their effects on nutrient release and digestion, and introduces several novel-structured emulsions, i.e., multilayer emulens, multiple emulen, gelled emelsions, Pickering emulsion, and solid lipid particles and their advantageous roles in delivering food nutrients in digestive tract.

TL;DR: In this article, the effect of ultrasound treatment on whey protein isolate (WPI)-gum acacia (GA) conjugation via Maillard reaction was investigated and physicochemical properties of the conjugates obtained by ultrasound treatment were compared with those obtained by classical heating.

TL;DR: In this article, a comprehensive review of the mechanisms and procedures of different methods for preparing different emulsion gels and relationships between structures and properties of these gels are discussed. But the focus of this paper is on the applications of emulsion gel in the food industry.