Production, stability and application of micro- and nanoemulsion in food production and the food processing industry

• Main Authors: Md Saifullah, Ahsan, Amimul, Shishir, Mohammad Rezaul Islam
• Other Authors: Grumezescu, Alexandru Mihai
• Format: Book Section
• Language: English
• Published: Elsevier 2016
• Online Access: http://psasir.upm.edu.my/id/eprint/52807/1/Production%2C%20stability%20and%20application%20of%20micro-%20and%20nanoemulsion%20in%20food%20production%20and%20the%20food%20processing%20industry.pdf; http://psasir.upm.edu.my/id/eprint/52807/; https://www.sciencedirect.com/science/article/pii/B978012804306600012X
• Institution: Universiti Putra Malaysia

Emulsions are showing rising application in food processing industries because of their unique physicochemical and functional properties. There are wider ranges of food products where emulsions are used to encapsulate, deliver, and protect food components such as oil-soluble flavors, vitamins, color...