Background The increasing demand for healthy eating habits and the emergence of the
COVID-19 pandemic, which resulted in a health crisis and global economic slowdown, has …

Abstract Water‐in‐oil‐in‐water (w/o/w) multiple emulsions are considered that could be
suitable components of functional dairy products. Such emulsions enable the preparation of …

The purpose of this study is to prepare carriers to encapsulate tea polyphenols (TPPs) to
increase their stability and retention rate. TPPs were embedded in binary gum mixtures …

The framework of this work was to develop an emulsion-based edible film based on a
chitosan nanoparticle matrix with cellulose nanocrystals (CNCs) as a stabilizer and …

Rotenone is a botanical pesticide and has long been used for control of insect pests and
also as a natural piscicide for management of fish populations in many countries. Field …

In this work, polylactic acid (PLA) matrix was reinforced with bacterial cellulose nanocrystals
(BCNC) to form bio-composite films. The films were produced via two step processes;(1) …

Propionic acid (PA) is a water-soluble substance that has been shown to be beneficial for
improving colon-related diseases. However, its appliance as a nutraceutical ingredient is …

In the present study, rice bran stearin was used to improve the physical stability and
encapsulation efficiency of water-in-oil (W/O) emulsions fabricated from rice bran oil and …

W/O emulsions were formulated with a vegetable oil and a water phase containing a
polysaccharide and glycerol in order to reduce the loss of a phytosanitory product during its …

In the current study, the effect of hydrophobic emulsifiers (polyglycerol polyricinoleate
[PGPR] or soy lecithin) as a surfactant and salt (NaCl) as an electrolyte on the stability of …