Food preservation technologies are currently facing important challenges at extending the
shelf-life of perishable food products (eg, meat, fish, milk, eggs, and many raw fruits and …

Nanotechnology is a key advanced technology enabling contribution, development, and
sustainable impact on food, medicine, and agriculture sectors. Nanomaterials have potential …

Nanoemulsions have small droplet size and are kinetically stable colloidal systems. They
have enhanced functional properties in comparison to conventional emulsions. The …

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 …

Over the course of the last several decades, nanotechnology has garnered a growing
amount of attention as a potentially valuable technology that has significantly impacted the …

Oil–water emulsions are widely generated in industries, which may facilitate some
processes (eg, transportation of heavy oil, storage of milk, synthesis of chemicals or …

The superiority of nanoemulsions over the traditional emulsions makes the former more
attractive for various industrial applications. In this study, crude oil-in-water (O/W) …

The rapid development of nanotechnology has transformed many domains of food science,
especially those that involve the processing, packaging, storage, transportation …

Essential oils are highly demanded in recent decades due to their antioxidant and
antimicrobial properties, protecting food from spoilage. However, their incorporation into low …

The crescent interest in the use of essential oils (EOs) as natural antimicrobials and
preservatives in the food industry has been driven in the last years by the growing …