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
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.