Nanoemulsions are kinetically stable homogeneous dispersions of immiscible liquids with
droplet sizes in the order of 500 nm. The nano-size droplets are advantageous in enhancing …

The efficient development and production of high quality emulsion-based products depends
on knowledge of their physicochemical properties and stability. A wide variety of different …

Hypothesis This study compared the interfacial and emulsification properties of tea
saponins, quillaja saponins, and Tween 80. We hypothesized that tea saponins are an …

Nanoemulsions are finding increasing utilization in the food and beverage industries for
certain applications because of their unique physicochemical and functional properties: high …

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

Protein hydrolysates are commonly used in high-tolerance or hypoallergenic formulae. The
relation between the physicochemical properties of hydrolysed proteins (ie, size, molecular …

The aim of this work was to fabricate nanoemulsions-based delivery systems to encapsulate
resveratrol. Nanoemulsions were formed using spontaneous emulsification method: 10% oil …

Proteins are widely used as emulsifiers to facilitate the formation, improve the stability and
provide specific physicochemical properties to oil-in-water emulsions. There have been a …

Q-Naturale® is a natural food-grade surfactant isolated from the bark of the Quillaja
saponaria Molina tree. The major surface active components of Q-Naturale® are believed to …

Proteins play an important role as macromolecular surfactants in foam and emulsion‐type
food products. The functioning of proteins in these applications is determined by their …