Liposomes are now considered the most commonly used nanocarriers for various potentially
active hydrophobic and hydrophilic molecules due to their high biocompatibility …

The oral administration of therapeutic peptides and proteins is favoured from a patient and
commercial point of view. In order to reach the systemic circulation after oral administration …

Emulsions are multiscale and thermodynamically unstable systems which will undergo
various unstable processes over time. The behavior of emulsifier molecules at the oil-water …

Contamination of food by spoilage and pathogenic microorganisms is a major challenge to
public health, food security and sustainability. As a response, there has been a growing …

Nanotechnology is a key advanced technology enabling contribution, development, and
sustainable impact on food, medicine, and agriculture sectors. Nanomaterials have potential …

Zinc oxide nanoparticles (ZnO-NPs) have gained significant interest in the agricultural and
food industry as a means of killing or reducing the activity of microorganisms. The …

Meat and meat products are perishable products that require the use additives to prevent the
spoilage by foodborne microorganisms and pathogenic bacteria. Current trends for products …

Nanoemulsions are the transparent or translucent type of emulsion having droplet sizes
ranging from 20 to 500 nm. The stability and application of nanoemulsions depend on the …

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

A number of studies have established the potential of chitosan and alginate-based edible
film/coatings for preserving the quality attributes of fruits and vegetables. Findings …