Nanoemulsions: Using emulsifiers from natural sources replacing synthetic ones—A review

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, stabilizing, and delivering bioactive compounds. Although numerous studies have revealed the critical potential of NE, there...

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Veröffentlicht in:	Comprehensive reviews in food science and food safety 2020-09, Vol.19 (5), p.2721-2746
Hauptverfasser:	Dammak, Ilyes, Sobral, Paulo José do Amaral, Aquino, Adriano, Neves, Marcos Antônio das, Conte‐Junior, Carlos Adam
Format:	Artikel
Sprache:	eng
Schlagworte:	Bioactive compounds biopolymers biosurfactants colloids Emulsifiers essential oils Food Food industry Industrial applications Nanoemulsions phospholipids
Online-Zugang:	Volltext
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