This review article introduces nutrition and functional food ingredients, explaining the widely
cited terms of bioactivity, bioaccessibility, and bioavailability. The factors affecting these …

Background Emulsion systems are widely applied in food industry. Several methods have
been used for emulsion preparation. Among these methods, high intensity ultrasound (HIU) …

Microemulsions and nanoemulsions are lipid-based pharmaceutical systems with a high
potential to increase the permeation of drugs through the skin. Although being isotropic …

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

The interest around essential oils is constantly increasing thanks to their biological
properties exploitable in several fields, from pharmaceuticals to food and agriculture …

Nanoemulsions are gaining importance in healthcare and cosmetics sectors as a result of
the unique properties of nanosized droplets, such as high surface area. Here we review …

Nanoemulsions are biphasic dispersion of two immiscible liquids: either water in oil (W/O) or
oil in water (O/W) droplets stabilized by an amphiphilic surfactant. These come across as …

Nanotechnology is the new frontier in the transformation of conventional agriculture and
food sector into an emerging form for development of food industry. Innovations in nanofood …

Nanotechnology is being utilized in various industries to increase the quality, safety, shelf-
life, and functional performance of commercial products. Nanoemulsions are …

Nanoemulsions are kinetically stable liquid-in-liquid dispersions with droplet sizes on the
order of 100 nm. Their small size leads to useful properties such as high surface area per …