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 …

Resveratrol, a stilbene molecule belonging to the polyphenol family, is usually extracted
from a great many natural plants. The technologies of preparation and extraction methods …

Although protein-polysaccharide complexes with different phase behaviors all show
potential for stabilizing high internal phase Pickering emulsions (HIPPEs), it is not clarified …

The aim of the present study was to investigate the application of octenyl succinic anhydride
(OSA) starch and chitosan to form multilayer nanoemulsions in the spray-drying …

The influence of physicochemical properties of carrier oils on nanoemulsion stability and the
bioaccessibility of lycopene were studied. Lycopene-loaded nanoemulsions were prepared …

High internal phase Pickering emulsions (HIPPEs) stabilized with octenyl succinic anhydride
starch/chitosan complexes were examined as a topical delivery vehicle for resveratrol. All …

The ability of lactoferrin (LF)/gum arabic (GA) electrostatic complexes to be used as
emulsifiers to form and stabilize high internal phase emulsions (HIPEs) was investigated …

Resveratrol, a non-flavonoid polyphenol found mainly in red grapes and peanuts, with
excellent antioxidant and protein-binding properties. This present work was aimed to …

The physicochemical properties of nanoemulsions containing cinnamaldehyde (CIN) at
different concentrations (0.025%, 0.05%, and 0.1%, v/v) and Tween 80 (0.05%, v/v) were …

Resveratrol (R) has received growing attentions in therapeutic potential, however less focus
is paid to its antibacterial or antioxidant nature for food preservation. In this work, R was …