Microemulsions and nanoemulsions are lipid-based pharmaceutical systems with a high
potential to increase the permeation of drugs through the skin. Although being isotropic …

Emulsions are thermodynamically unstable systems that tend to separate into two
immiscible phases over time. The interfacial layer formed by the emulsifiers adsorbed at the …

Food Emulsions: Principles, Practice, and Techniques, Second Edition introduces the
fundamentals of emulsion science and demonstrates how this knowledge can be applied to …

Proteins are of great interest due to their amphiphilic nature, which allows them to reduce
the interfacial tension at the oil–water interface. The incorporation of proteins at the oil–water …

The aim of this work was to study the stability of oil-in-water emulsions formed by corn oil
with rice bran protein and rice bran protein-catechin complexes, at a (+)-catechin …

This review describes advances in the preparation of food‐relevant double emulsions (DEs)
of the water‐in‐oil‐in‐water (W/O/W) and oil‐in‐water‐in‐oil (O/W/O) types with emphasis …

There have been major advances in the development of edible colloidal delivery systems for
hydrophobic bioactives in recent years. However, there are still many challenges associated …

Emulsion technology has been used for decades in the food industry to create a diverse
range of products, including homogenized milk, creams, dips, dressings, sauces, desserts …

This book covers the formation, properties, characterization, and application of different
kinds of colloidal delivery systems that can be utilized within the food industry, including …

Coarse emulsions containing essential oils (lemongrass, clove, tea tree, thyme, geranium,
marjoram, palmarosa, rosewood, sage or mint) and stabilized with tween 80 and sodium …