Emulsion, such as water-in-oil emulsion and oil-in-water emulsion, is the traditional and basic formation of food that could give food a special taste, sense, and flavor. With increasing interests in nutrition and health, novel food emulsions and their derivations including Pickering Emulsion, multiple emulsion, liposome/nanoliposome, multivesicular liposomes, mini-emulsion/nano-emulsion, emulsion gel, etc., have been developed to meet more functional features. And their typical constitute and structure can benefit the content ensuring, stability maintaining, activity enhancing for the nutrient during food processing and food intaking. Especially, using these novel emulsion systems to enhance the nutrient bioavailability (i.e., peptides, polysaccharides, and other functional components) and promote healthy diets (i.e., lower fat, lower sugar, lower salt) has become the current focus of attention. An in-depth understanding of the formation and mechanism of these emulsion systems will be conducive to the realization of precise nutrition and healthy food creation and efficient manufacturing.
This research topic aims to highlight novel research findings on construction and design of new emulsion systems, change mechanism of novel emulsion system in food processing and food intake, improving the bioavailability of functional components in novel emulsion systems, application effect and mechanism of new emulsion system in a healthy diet.
In this Research Topic we welcome submissions of Original Research, Review and Mini-Review articles focus on but not limited to the following topics:
• Novel emulsion system design, characterization, and application.
• Influence of food processing on the structure and characteristics of the novel emulsion system.
• Influence of food intake on the structure and characteristics of the novel emulsion system.
• Application of novel emulsion system in improving the bioavailability of functional components like peptides, polysaccharides, and other functional components, etc.
• Application of novel emulsion system in meeting the future nutritional and health needs including lower fat, lower sugar, lower salt, etc.
Emulsion, such as water-in-oil emulsion and oil-in-water emulsion, is the traditional and basic formation of food that could give food a special taste, sense, and flavor. With increasing interests in nutrition and health, novel food emulsions and their derivations including Pickering Emulsion, multiple emulsion, liposome/nanoliposome, multivesicular liposomes, mini-emulsion/nano-emulsion, emulsion gel, etc., have been developed to meet more functional features. And their typical constitute and structure can benefit the content ensuring, stability maintaining, activity enhancing for the nutrient during food processing and food intaking. Especially, using these novel emulsion systems to enhance the nutrient bioavailability (i.e., peptides, polysaccharides, and other functional components) and promote healthy diets (i.e., lower fat, lower sugar, lower salt) has become the current focus of attention. An in-depth understanding of the formation and mechanism of these emulsion systems will be conducive to the realization of precise nutrition and healthy food creation and efficient manufacturing.
This research topic aims to highlight novel research findings on construction and design of new emulsion systems, change mechanism of novel emulsion system in food processing and food intake, improving the bioavailability of functional components in novel emulsion systems, application effect and mechanism of new emulsion system in a healthy diet.
In this Research Topic we welcome submissions of Original Research, Review and Mini-Review articles focus on but not limited to the following topics:
• Novel emulsion system design, characterization, and application.
• Influence of food processing on the structure and characteristics of the novel emulsion system.
• Influence of food intake on the structure and characteristics of the novel emulsion system.
• Application of novel emulsion system in improving the bioavailability of functional components like peptides, polysaccharides, and other functional components, etc.
• Application of novel emulsion system in meeting the future nutritional and health needs including lower fat, lower sugar, lower salt, etc.
