Increasing the demands of consumers for organic and safer foods has led to applying new
technologies for food preservation. Active packaging (AP) containing natural antimicrobial …

The design, fabrication, and application of edible nanoemulsions for the encapsulation and
delivery of bioactive agents has been a highly active research field over the past decade or …

Emulsion technology has been used for decades in the food industry to create a diverse
range of products, including homogenized milk, creams, dips, dressings, sauces, desserts …

Due to the convenience and nutritional value, minimally processed fruits and vegetables
(MPFV) are one of the rapid growing sectors in the food industry. However, their …

Nanoemulsions have attracted significant attention in food fields and can increase the
functionality of the bioactive compounds contained within them. In this paper, the …

Most of the traditional strategies used for facing the management of insect pest and diseases
have started to fail due to different toxicological issues such as the resistance of target …

Background Recently, the production of 'clean label'products as a potential strategy to
eliminate the generation and utilization of synthetic ingredients (particularly preservatives) …

Essential oil nanoemulsions have been proven to have stronger antimicrobial effects
compared to the essential oil alone or coarse emulsion. Sonoporation could be the …

The effects of high-energy fabrication methods, namely high-pressure homogenization
(HPH) and ultrasonication (US), on physicochemical properties of flaxseed oil-in-water …

Pickering emulsions are increasingly preferred over typical surfactant-based emulsions due
to several advantages, such as lower emulsifier usage, simplicity, biocompatibility, and …