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    3. Nanoemulsions in Food Technology: Development, Characterization, and Applications

    Nanoemulsions in Food Technology: Development, Characterization, and Applications

    Posted By: yoyoloit
    Date: 29 Aug 2021 11:26:13
    Nanoemulsions in Food Technology: Development, Characterization, and Applications

    Nanoemulsions in Food Technology; Development, Characterization, and Applications
    by Javed Ahmad
    English | 2021 | ISBN: 0367614928 | 327 pages | True PDF | 10.14 MB

    As of late, greater efforts are being made in the use of nanoemulsion techniques to encapsulate, protect, and deliver functional compounds for food applications, given their advantages over conventional emulsification techniques. In addition, delivery systems of nano-scale dimensions use low-energy emulsification methods and exclude the need of any solvent, heat, or sophisticated instruments in their production.
    UPWARDS