Nanoemulsions have small droplet size and are kinetically stable colloidal systems. They
have enhanced functional properties in comparison to conventional emulsions. The …

Separation of liquid–liquid emulsions is a challenging problem that has gained importance
with the development of unconventional oil resources. Large volumes of water contaminated …

The global concern of health and care has ever been on a rise. With the growing awareness
of the negative impacts of chemicals on the human health, there have been extensive …

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

Various potential sources of bioactive components exist in nature which are fairly
underutilized due to the lack of a scientific approach that can be sustainable as well as …

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 …

In recent years, the physical and chemical effects of ultrasound in liquid and solid media
have been extensively used in food processing applications. Harnessing the physical forces …

Background Microalgae and cyanobacteria are expected to play a key role as sustainable
protein source in future food production systems. Besides nutritional aspects, microalgae …

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 …

Soft composites are critical for soft and flexible materials in energy harvesting, actuators, and
multifunctional devices. One emerging approach to create multifunctional composites is …