Emulsion-Based Nanostructures for the Delivery of Active Ingredients in Foods
This review aims at presenting recent advancements on the design of novel emulsion-based nanostructures for an effective incorporation of active ingredients into foods. The specific characteristics of nanoemulsions, solid lipid nanoparticles, and double emulsions are highlighted. Nanoemulsions are o...
| Main Authors: | , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Frontiers Media S.A.
2018-11-01
|
| Series: | Frontiers in Sustainable Food Systems |
| Subjects: | |
| Online Access: | https://www.frontiersin.org/article/10.3389/fsufs.2018.00079/full |