Methods of food grade nanoemulsion formulation, fabrication, and characterization

• Main Authors: Elgharbawy, Amal A.M., Mohd. Salleh, Hamzah
• Format: Book Chapter
• Language: English
• Published: Elsevier 2022
• Subjects: QD Chemistry; TP368 Food processing and manufacture; TP372.6 Halal food industry
• Online Access: http://irep.iium.edu.my/100382/1/100382_Methods%20of%20food%20grade%20nanoemulsion%20formulation.pdf; http://irep.iium.edu.my/100382/; https://www.sciencedirect.com/science/article/pii/B9780323898461000231; https://doi.org/10.1016/B978-0-323-89846-1.00023-1

Nanotechnology has sparked interest in distributing medications and lipophilic compounds, including fatty acids, colors, and tastes, in a variety of industries, mostly those related to food and pharmaceuticals such as antimicrobial agents in drug delivery and transporters. Nanoemulsions (NEs) have b...