Nanoemulsions fabricated from food-grade ingredients are being increasingly utilized in the
food industry to encapsulate, protect, and deliver lipophilic functional components, such as …

Nanotechnology has opened new opportunities for delivering bioactive agents. Their
physiochemical characteristics, ie, small size, high surface area, unique composition …

This book covers the formation, properties, characterization, and application of different
kinds of colloidal delivery systems that can be utilized within the food industry, including …

Abstract β-carotene was encapsulated in biopolymer microparticles formed by electrostatic
complexation to improve its water-solubility, chemical stability, and bioavailability …

This research evaluated the potential of zein-caseinate composite nanoparticles (zein-CAS
NPs) as a carrier for water-insoluble bioactive food factors using curcumin (CUR) as a probe …

Oil-in-water nanoemulsions were prepared by emulsification and solvent evaporation using
whey protein isolate (WPI), lactoferrin and Tween 20 as emulsifiers. Protein-stabilised …

The utilisation of carotenoids as functional ingredients (pigments and nutraceuticals) in
many food and beverage products is currently limited because of their poor water-solubility …

This study evaluates the effect of modified lecithin (ML) and sodium caseinate (SC) on the
formulation, stability and bioaccessibility of astaxanthin (AXT) loaded oil-in-water (O/W) …

Inclusion of liposoluble bioactive compounds in fortified foods represents a complex
challenge due to the labile nature of such compounds and the instability of oil-in-water …

Helicobacter pylori (H. pylori) is the main cause of gastric diseases. However, the traditional
antibiotic treatment of H. pylori is limited due to increased antibiotic resistance, low efficacy …