The food industry is one of the major users of emulsion technology, as many food products
exist in an emulsified form, including many dressings, sauces, spreads, dips, creams, and …

Background Nowadays people demand for healthy, convenient, and wholesome foods.
Double emulsions have attracted widespread attention in the food industry owing to their …

To improve the solubility, stability and bioavailability of bioactive compounds, a series of
delivery systems have been designed and developed in recent years. However, most …

Calcium carbonate (CaCO 3) has long been used as a delivery system owing to its wide
availability, biocompatibility, and degradability. However, it often suffers from many …

Insulin (hydrophilic) and quercetin (hydrophobic) have broad biological benefits; however,
their rapid hydrolysis (via protease degradation) during digestion hinders their stability and …

In recent years, researchers' concern for the applications of nanotechnologies in the food
industry has grown exponentially. This has led to a major change in both consumer and …

Nanofoods is a current concept that is based on the application of nanotechnologies in the
preparation of safe foods, with superior nutritional and sensory characteristics, and capable …

Deep eutectic solvents (DESs) have been explored as an alternative to hazardous solvents
to extract phenolic compounds. The aim of this work was estimate the performance of …

Capsaicin is a water-insoluble bioactive component with several beneficial physiological
functions. However, the widespread application of this hydrophobic phytochemical is limited …

An oil-in-water (O/W) emulsion stabilized by a protein-based nanocomplex was developed
for the co-delivery of quercetin (Q) and perilla oil. Several nanocomplexes, synthesized by …