Nanoemulsions are the transparent or translucent type of emulsion having droplet sizes
ranging from 20 to 500 nm. The stability and application of nanoemulsions depend on the …

The design, fabrication, and application of edible nanoemulsions for the encapsulation and
delivery of bioactive agents has been a highly active research field over the past decade or …

The food industry expects increasingly complex properties (such as delayed release,
stability, thermal protection, and suitable sensorial profile) from food ingredients, which often …

Micro-and nanoencapsulation is an emerging technology in the food field that potentially
allows the improvement of food quality and human health. Bio-based delivery systems of …

In vitro digestion assays simulate the physiological conditions of digestion in vivo and are
useful tools for studying and understanding changes, interactions, as well as the …

There has been growing interest in the use of edible nanoemulsions as delivery systems for
lipophilic active substances, such as oil-soluble vitamins, antimicrobials, flavors, and …

Highlights•Colloidal delivery systems for food applications are created using
nanotechnology.•Edible nanoparticles are made from surfactants, lipids, protein and/or …

The stabilizing effect of pecan protein (PP)/xanthan gum (XG) complex on the Pickering high
internal phase emulsion (HIPE) has been examined in this study. Shear viscosity of HIPEs …

Particle-stabilized W1/O/W2 emulsion gels were fabricated using a two-step procedure:(i) a
W1/O emulsion was formed containing saccharose (for osmotic stress balance) and gelatin …

The aim of this work was to fabricate nanoemulsions-based delivery systems to encapsulate
resveratrol. Nanoemulsions were formed using spontaneous emulsification method: 10% oil …