Nanoemulsions are kinetically stable colloidal systems with low viscosity. They are generally
prepared using oil and a surfactant in an aqueous medium by dispersion, producing …

ABSTRACT Oil-in-water (O/W) nanoemulsions formed from bioactive compounds such as
polyunsaturated fatty acids (PUFA), are commercially attractive because of the potential …

This study aimed to optimize ultrasound-assisted palm oil-in-water nanoemulsions. The
influence of hydrophilic-lipophilic balance (HLB), oil and surfactants concentrations …

Ultrasonically-induced nanoemulsions have been widely investigated for the development
of functional food, cosmetics, and pharmaceuticals due to ideal droplet sizes (DS), low …

In this study, nanoemulsions containing omega-3 oil from Echium plantagineum seed and
stabilized by Whey Protein Isolate (WPI) were prepared using ultrasonic emulsification …

For the preparation of nanoemulsions, the correct choice of emulsifiers, together with the
emulsification methods, directly influences the final product quality. The present study …

Nanoemulsions are gaining interest in a variety of products as a means of integrating easily
degradable bioactive compounds, preserving them from oxidation, and increasing their …

Optimizing the manufacturing conditions of stable oil-in-water submicron emulsions using
ultrasound assisted emulsification is a critical challenge in food and bio-industries. The …

This study aimed to formulate a stable palm oil-based water-in-oil (W/O) nano-emulsion.
Emphasis was placed on the effects of polyglycerol polyricinoleate (PGPR), medium chain …

Essential oils are widely used in food and pharmaceutical industries where they encounter
major concerns more likely insolubility and instability. Therefore, using the response surface …