This review describes advances in the preparation of food‐relevant double emulsions (DEs)
of the water‐in‐oil‐in‐water (W/O/W) and oil‐in‐water‐in‐oil (O/W/O) types with emphasis …

Emulsions are widely used in pharmaceutics for the encapsulation, solubilization,
entrapment, and controlled delivery of active ingredients. In order to answer the increasing …

The paper focuses on the synthesis of chitosan nanoparticles (CSNPs) by ionic gelation
between chitosan (CS) and sodium tripolyphosphate (TPP) and subsequently its use as filler …

Due to the convenience, fresh-cut vegetables or fruits as the emerging commercial products
have attracted much attention in recent years. However, the preservation of food with high …

There is a great deal of interest in the Food Industry in the use of polysaccharides and
proteins to stabilise oil-in-water emulsions and there is a particular interest nowadays in the …

Mung bean starch (MBS) with high amylose content is good for fabrication of edible films. To
further improve the hydrophilicity of MBS films, the effects of natural cross-linker citric acid …

Chitosan films incorporated with various concentrations of gallic acid were prepared and
investigated for antimicrobial, mechanical, physical and structural properties. Four bacterial …

A new chitosan/zein-cinnamaldehyde (CHI/zein-CMA) nano composite film was developed,
which possessed remarkable features favorable for mango preservation, including …

Polyglycerol polyricinoleate (PGPR) is a synthetic food additive containing a complex
mixture of various esters. In recent years, there has been a growing trend to use PGPR …

Crocin (a bioactive of saffron) is a highly water soluble carotenoid with several physiological
benefits. It is sensitive to environmental conditions such as light, oxygen and pH. In this …