Nanotechnology is being utilized in various industries to increase the quality, safety, shelf-
life, and functional performance of commercial products. Nanoemulsions are …

The thermodynamic instability of food nanoemulsions may occur during production and
storage due to environmental stress or reaction with other constituents, appearing in the …

The effects of different ultrasound emulsification conditions (20 kHz at 50–55 W cm− 2, 40%
amplitude for 2, 6, 12 or 18 min) on the physicochemical properties of soybean protein …

Avocado oil has generated growing interest among consumers due to its nutritional and
technological characteristics, which is evidenced by an increase in the number of scientific …

In recent years, substantial consideration within the food industry has been aimed at the
development of food‐grade nanoemulsions (NE) as promising systems for encapsulating …

The awareness of sustainability approaches has focused attention on replacing synthetic
emulsifiers with natural alternatives when formulating nanoemulsions. In this context, a …

The economic development, utilization of petroleum and industrial production have
produced a large quantity of emulsified oily wastewater, which will pose a serious threat to …

Phytosterols have been shown to lower cholesterol levels and to have antioxidant, anti-
inflammatory and other biological activities. However, the high melting point and poor …

Highlights•Nanoencapsulation is increasingly used in research of bioactive compounds.•
Nanostructured systems improve various characteristics of bioactive compounds, such as …

Avocado is a subtropical/tropical fruit with creamy texture, peculiar flavor, and high
nutritional value. Due to its high oil content, a significant quantity of avocado fruit is used for …