The formation, stability, and performance of oil-in-water emulsions may be improved by
using combinations of two or more different emulsifiers, rather than an individual type. This …

There has been growing interest in the use of edible nanoemulsions as delivery systems for
lipophilic active substances, such as oil-soluble vitamins, antimicrobials, flavors, and …

Edible films including active ingredients can be used as an alternative to preserve food
products. Essential oils (EOs) exhibit antimicrobial activity against pathogenic …

Nanoemulsions are finding increasing utilization in the food and beverage industries for
certain applications because of their unique physicochemical and functional properties: high …

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

Maintaining the high standards that made the previous editions such well-respected and
widely used references, Food Lipids: Chemistry, Nutrition, and Biotechnology, Fourth Edition …

Emulsion droplet size plays a key role in many emulsion properties such as stability, color,
appearance, texture, and rheology. Accordingly, different emulsions have been classified …

Emulsions, ie, the dispersion of liquid droplets in a nonmiscible liquid phase, are
overwhelmingly present in food products. In such systems, both liquid phases (generally, oil …

The purpose of this study was to produce an oil-in-water nano-emulsion by microfluidization
and ultrasonication for spray drying encapsulation. Maltodextrin combined with a surface …

Aluminum sulphate (alum) and polyaluminum chloride (PAC) are types of commonly used
coagulants in wastewater treatments. However, these coagulants produce activated sludge …