Multilayer emulsions stabilized by vegetable proteins and polysaccharides - ScienceDirect

Effect of polysaccharides on the functional properties of egg white protein: A review - He - 2021 - Journal of Food Science - Wiley Online Library

Summary of various methods outlined in Section 2, in which plant-based

Emulsions is used in domains such as cosmetics, pharmaceuticals

Full article: Recent Advances in Protein-Based Multilayer Emulsions: Fabrication, Characterization, and Applications: A Review

Current approaches, emerging developments and functional prospects for lignin-based catalysts – a review - Green Chemistry (RSC Publishing) DOI:10.1039/D3GC00072A

A 3D Toolbox to Enhance Physiological Relevance of Human Tissue Models: Trends in Biotechnology

PDF] Emulsion stabilization using polysaccharide-protein complexes

Recent advances in improving stability of food emulsion by plant polysaccharides - ScienceDirect

Emulsions is used in domains such as cosmetics, pharmaceuticals

Physical stability and rheological behavior of Pickering emulsions stabilized by protein–polysaccharide hybrid nanoconjugates