English (United Kingdom)

https://curated-unify.zendy.io/wp-json/zendy-region/v1/featured_content/oa?rat=en

https://curated-unify.zendy.io/wp-json/zendy-region/v1/highlighted_journal/

Global: Zendy Plus annual

Presents the access of premium content as premium feature

Premium Content

Presents the keyphrase highlighting as premium feature

Keyphrase Highlighting

Presents the summarisation as premium feature

Summarisation

Insights

Presents the pdf analysis as premium feature

PDF Analysis

Presents the zaia usage as premium feature

ZAIA

Global: Zendy Tools annual

Global: Zendy Free Plan

Global: Zendy Tools monthly

Global: Zendy Plus monthly

The interest towards microemulsions and nanoemulsions, the colloidal systems utilized to encapsulate bioactive compounds, is constantly increasing in food industries. Major characteristics of microemulsions and nanoemulsions should be assessed to better differentiate these two systems. Limitations and restrictions being imposed on the development of food-grade microemulsions and nanoemulsions should be addressed to improve their significant role in the food and beverage industry. Food studies should consider practical issues more thoroughly and apply effective inexpensive measures to minimize surfactant losses and improve surfactant recovery to bridge the gap between laboratory experiments and industrial processes.

Background, Limitations, and Future Perspectives in Food Grade Microemulsions and Nanoemulsions