This work had as main objective to encapsulate vitamin D3 (VD3) into nanostructured lipid
carriers (NLCs) using rhamnolipids as surfactant. Glycerol monostearate and medium chain …

Hypothesis One fundamental and unsolved question in colloid chemistry, and also in the
food industry, is whether molecular distributions, specifically the interfacial concentrations of …

In this work rhamnolipids were evaluated as surfactants for the production of nanostructured
lipid carriers (NLCs). NLCs were produced by melt-emulsification using ultra …

Liposomes are microspheres produced by placing phospholipids in aqueous solutions.
Liposomes have the advantage of being able to encapsulate both hydrophilic and …

Cumin essential oil oil-in-water nanoemulsions were formulated using non-ionic surfactants
(Tween 80 and Tween 20) using an ultrasonic method. Nanoemulsion preparation was …

The effect of electrospun chitosan-based nanofibers (CH) and thymol-loaded electrospun
chitosan-based nanofibers (TCH) were investigated in terms of stability of unstable B vitamin …

Microbial photoinactivation using ultraviolet (UV) or visible light can be enhanced by
photosensitizers. This study assessed the efficacy of encapsulating a food-grade …

Food fortification helps to maintain, improve or correct nutrients requirements. The current
paper explored the possibility of using the spray-drying method to produce microparticles …

Despite several published studies, the impact of emulsion droplet size on lipid oxidation
rates is unclear. This could be because oil-in-water emulsions are typically polydisperse and …

The remarkable architecture of nanoparticles with anisotropy or hierarchically multicavity
mesoporous structure is critical for multifunctional application. However, it is still a great …