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Nanoemulsions in Food Technology: Development, Characterization, and Applications

Posted By: yoyoloit
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.