Background Emulsion systems are widely applied in food industry. Several methods have
been used for emulsion preparation. Among these methods, high intensity ultrasound (HIU) …

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

An increased interest in Pickering emulsions has emerged over the last 15 years, mainly
related to their very attractive properties compared to regular emulsions, namely their …

The crescent interest in the use of essential oils (EOs) as natural antimicrobials and
preservatives in the food industry has been driven in the last years by the growing …

The interest in nanoscale emulsions has considerably grown in recent decades as a
consequence of their specific attributes such as high stability, attractive appearance, in …

The global concern of health and care has ever been on a rise. With the growing awareness
of the negative impacts of chemicals on the human health, there have been extensive …

Food Emulsions: Principles, Practice, and Techniques, Second Edition introduces the
fundamentals of emulsion science and demonstrates how this knowledge can be applied to …

In this review, an attempt has been taken to show the preferential selection criteria of
microemulsions and nanoemulsions for applications in enhanced oil recovery. This paper …

Nanoemulsions are utilized within the food, pharmaceutical, and personal care industries
because of their unique physicochemical properties and functional attributes: high optical …

Abstract (Ultra) high-pressure homogenization ((U) HPH) is one of the emerging
technologies being studied and developed for various applications in the food industry.(U) …