Traditional functional ingredients, such as conventional emulsifiers (surfactants, animal-derived proteins), and synthetic antioxidants may become obsolete in the development of clean-label, plant-based, sustainable food emulsions. Previously, we showed that tailor-made antioxidant-loaded particles can yield both physically oxidatively stable emulsions, expected natural with related properties ...

Using amphiphilic molecular brushes to stabilize emulsions usually requires the synthesis of specific side chains, which can be a time-consuming and difficult challenge meet. By taking advantage electrostatic interactions between water-soluble oil-soluble oligomeric ligands, in situ formation, assembly jamming brush surfactants (MBSs) at oil-water interface is described. With MBSs, stable inclu...