In recent years, substantial consideration within the food industry has been aimed at the
development of food‐grade nanoemulsions (NE) as promising systems for encapsulating …

Sodium caseinate (NaCas) is widely used as an emulsifier to stabilize emulsions via
electrostatic and steric repulsions. However, the stability of NaCas-stabilized emulsions is …

The effects of high hydrostatic pressure (HHP) combined with pH-shifting treatment, on the
structural and emulsifying properties of soy protein isolate (SPI) were investigated. SPI was …

The emulsion-based topical semisolid dosage forms present a high degree of complexity
due to their microstructures which is apparent from their compositions comprising at least …

Lime essential oil (EO) nanoemulsions from key lime (Citrus aurantifolia), kaffir lime (Citrus
hystrix) and calamansi lime (Citrofortunella microcarpa) were produced by using …

Abstract Treatment of the oilfield wastewater from the chemical and petroleum industries,
often present in the form of emulsion, is one of the major environmental concern in current …

The present work demonstrates the application of the spray drying technique to produce
microparticulates of different dietary fibers with particle sizes< 10 µm. It examines their role …

The issue of inland oil spills exerts an adverse impact on environmental and ecological
health. Many cases are concerned with water-in-oil emulsions, especially in the oil …

Water and crude oil emulsions can be produced during oilfield operations. Since most
oilfields are in the secondary or tertiary recovery stages, the amount of produced water is not …

Conventional diesel combustion is a mixing-limited process that passes through high
temperature and fuel-rich zones, leading to oxides of nitrogen (NO x) and particulate matter …