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

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

Naturally produced by aromatic plants, essential oils (EO) contain a wide range of volatile
molecules, including mostly secondary metabolites, which possess several biological …

The food industry is one of the major users of emulsion technology, as many food products
exist in an emulsified form, including many dressings, sauces, spreads, dips, creams, and …

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 …

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 …

Nanotechnology is being utilized in various industries to increase the quality, safety, shelf-
life, and functional performance of commercial products. Nanoemulsions are …

The use of nanoemulsion in augmenting dermal and transdermal effectiveness of drugs has
now well established. The development of nanoemulsion based semisolid dosage forms is …

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

The design, fabrication, and application of edible nanoemulsions for the encapsulation and
delivery of bioactive agents has been a highly active research field over the past decade or …