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A. Farahnaky

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Review Open access Oct 2026

Design and application of emulsion-filled hydrogels for functional foods.

Emulsion-filled hydrogels (EFHs) have emerged as transformative soft-matter systems that bridge the gap between lipid-based emulsions and polymeric hydrogels, enabling multifunctional applications in modern food design. Hydrogel networks act as a protective layer for emulsions by imparting tenable texture, enhanced sta...

Mohammad Tarahi, Muhammad Mustafa Abeer, Oluwatobi Victoria Obayomi et al. · 0 citations

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