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 …

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 …

There is a growing society demand for healthier, safer and environmental-friendly products.
For instance, essential oils are emerging as a natural alternatives for replacing synthetic …

Emulsion technology has been used for decades in the food industry to create a diverse
range of products, including homogenized milk, creams, dips, dressings, sauces, desserts …

There is increasing interest in the use of natural preservatives (rather than synthetic ones)
for maintaining the quality and safety of foods due to their perceived environmental and …

The complexes of soluble starch and whey protein isolate (WPI) were prepared and used to
stabilize high internal phase emulsion (HIPE). Ultraviolet absorption and fluorescence …

Background Lecithin is widely used as an ingredient in the food industry due to its diverse
functionality, mainly attributed to phospholipids (PL), the principal constituents. However, a …

The COVID-19 pandemic has resulted in unprecedented increases in sickness, death,
economic disruption, and social disturbances globally. However, the virus (SARS-CoV-2) …

The effect of nanoemulsion coatings with antioxidant and antimicrobial agents on the
physicochemical, antioxidant properties and microbial stability of ready to eat fresh cut kiwi …

Fresh fruits and vegetables are perishable commodities requiring technologies to extend
their postharvest shelf life. Edible coatings have been used as a strategy to preserve fresh …