The formation, stability, and performance of oil-in-water emulsions may be improved by
using combinations of two or more different emulsifiers, rather than an individual type. This …

Colloidal delivery systems based on microemulsions or nanoemulsions are increasingly
being utilized in the food and pharmaceutical industries to encapsulate, protect, and deliver …

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

There is increasing consumer pressure for commercial products that are more natural,
sustainable, and environmentally friendly, including foods, cosmetics, detergents, and …

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

Nanoemulsions fabricated from food-grade ingredients are being increasingly utilized in the
food industry to encapsulate, protect, and deliver lipophilic functional components, such as …

There is increasing interest within the food, beverage and pharmaceutical industries in
utilizing edible nanoemulsions to encapsulate, protect and deliver lipophilic functional …

Nanoemulsions are finding increasing utilization in the food and beverage industries for
certain applications because of their unique physicochemical and functional properties: high …

Consumer concern about human and environmental health is encouraging food
manufacturers to use more natural and sustainable food ingredients. In particular, there is …

As defined by the European Commission, a nanomaterial is a natural, an incidental, or a
manufactured material containing particles in an unbound state or as an aggregate or …