The lipase from Rhizomucor miehei (formerly Mucor miehei)(RML) is a commercially
available enzyme in both soluble and immobilized form with very high activity and good …

High-energy emulsification is traditionally used to produce food-grade emulsions. However,
energy input, design of the device and the type of surfactant should be carefully evaluated to …

Hypothesis Lipophilic cannabidiol can be solubilized in oil-in water nanoemulsions, which
can then be impregnated into chitosan hydrogels forming another colloidal system that will …

Abstract Oil-in-water (O/W) edible nanoemulsions were developed and studied as carriers of
vitamin D (D3: cholecalciferol) to be used for the fortification of dairy emulsions. The …

Docosahexaenoic acid (DHA), mainly found in microalgae and fish oil, is crucial for the
growth and development of visual, neurological, and brain. In addition, DHA has been found …

Lecithins are a phospholipid‐rich mixture recovered from the degumming process of crude
vegetable oils. Since the nineteenth century, this by‐product of oil processing has been …

The objective of this work was to develop low-energy nanoemulsions for enhanced dermal
delivery of curcumin, using monoterpene compounds eucalyptol (EUC) and pinene (PIN) as …

The oxidation of edible oil yields both primary and secondary oxidation products (eg,
hydroperoxides, carbonyls, hydrocarbons, and epoxides), which produce undesirable …

Food-grade W/O microemulsions based on lecithin, caprylic/capric triglycerides, isopropyl
myristate, alcohols and water were formulated and structurally characterized to be used as …

In this review, we deal with the formation and application of biocompatible water-in-oil
microemulsions commonly known as reverse micelles (RMs). These RMs are extremely …