There is considerable interest in the production of emulsions and nanoemulsions using low‐
energy methods due to the fact they are simple to implement and no expensive equipment is …

The novel polymeric particulate systems show high potential in their clinical effectiveness.
Nevertheless, many of the drug delivery systems developed in the research laboratories …

The food industry is interested in the utilization of nanoemulsions stabilized by natural
emulsifiers, but little research has been conducted to determine the oxidative stability of …

Abstract Double W 1/O/W 2 emulsions can act as fat substitutes in food matrices, although
synthetic emulsifiers are commonly used due to their inherent instability and susceptibility to …

Consumer demand for 'natural'products has led the food industry to substitute synthetic
ingredients with others of natural origin. Nanoemulsions are thermodynamically unstable …

In this study, the interactions between egg yolk granule and soybean lecithin and their
emulsion properties were investigated. For egg yolk granule, the increase of solubility and …

In this study, pomegranate seed oil (PSO) nanoemulsions loading different amounts of α-
tocopherol (0–40%) were produced. The nanoemulsions were fabricated by ultra-sonication …

The lemon peel is a flavonoid-hefty source and also has bioactive constituents, such as
polyphenols. This research was performed to assess the potential of lemon peel essential oil …

The oil extracted from baru (Dipteryx alata Vog.) seeds is in bioactive compounds and it
presents potential to be used in food and cosmetic industries. Therefore, this study aims to …

This study examined the possibility of producing oil-in-water emulsions using a natural
surfactant (sunflower phospholipids) and a low-energy method (spontaneous …