Non-thermal food processing is a viable alternative to traditional thermal processing to meet
customer needs for high-quality, convenient and minimally processed foods. They are …

The positive effects of dietary fibre on health are now widely recognised; however, our
understanding of the mechanisms involved in producing such benefits remains unclear …

Nanoemulsions fabricated from food-grade ingredients are being increasingly utilized in the
food industry to encapsulate, protect, and deliver lipophilic functional components, such as …

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

There is a need for edible delivery systems to encapsulate, protect and release bioactive
and functional lipophilic constituents within the food and pharmaceutical industries. These …

The digestion and metabolism of lipids continues to generate considerable scientific interest,
with food emulsions increasingly being seen as a mechanism by which lipid uptake may be …

There is increasing interest in understanding and controlling the digestion of emulsified
lipids within the food and pharmaceutical industries. Emulsion-based delivery systems are …

Many bioactive components intended for oral ingestion (pharmaceuticals and
nutraceuticals) are hydrophobic molecules with low water-solubilities and high melting …

The pH-stat method is commonly used to characterize the in vitro digestibility of lipids under
simulated small intestine conditions. This method measures the fraction of free fatty acids …

Edible nanoemulsions have great potential for utilization in the food and beverage industries
to encapsulate, protect, and deliver lipophilic functional components claimed to have health …