Essential oils are highly demanded in recent decades due to their antioxidant and
antimicrobial properties, protecting food from spoilage. However, their incorporation into low …

Natural and industrial foods are often structured materials that impart texture, flavor, visual
appearance, and nutritional value to the product, such as liquid–liquid emulsions stabilized …

Compared with ordinary emulsions, the unique structures endow double emulsions with
special functions, which makes them have broad prospects in delivering biologically active …

In order to provide a method of low-energy membrane emulsification process in food and
pharmaceutical industries the water-in-oil (W/O) chitosan emulsions with a narrow droplet …

The food industry depends on using different additives, which increases the search for
effective natural or natural-derived solutions, to the detriment of the synthetic counterparts, a …

Lemon oil is widely used in food manufacturing, however its tendency to oxidize and its
lipophilic character requires its encapsulation, either in emulsions or in microcapsules …

In vitro dynamic aroma release over oil-in-water (o/w) and water-in-oil-in-water (w/o/w)
emulsions stabilized with Tween 20 or octenyl succinic anhydride (OSA) starch as a …

Multiple oily wastewaters are necessary for scientific research and technological
development. Experimental oily wastewater is prepared with an in-line high shear mixer at a …

A versatile and innovative membrane emulsification system that utilizes a modified premix
method was investigated for preparing oil/water emulsions from spearmint essential oil. The …

In this follow up study, which is the extension of our previous work on the use of metal
membranes for production of ginger oil emulsions with engineered droplet size (part I), we …