Encapsulations
Nanotechnology in the Agri-Food Industry Volume 2
Nanotechnology in the Agri-Food Industry
2016, Pages 503-558
12 - Biocompatible microemulsions for the nanoencapsulation of essential oils and nutraceuticals
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Cited by (4)
Polysaccharides-based nanocarriers enhance the anti-inflammatory effect of curcumin
2023, Carbohydrate PolymersInfluence of polysorbates (Tweens) on structural and antimicrobial properties for microemulsions
2020, International Journal of PharmaceuticsCitation Excerpt :In order to address this problem, encapsulation technologies are employed to improve their solubility and stability in the aqueous solution (Asbahani et al., 2015; Donsì et al., 2012; 2011;; Prakash et al., 2018). Microemulsion formations are well-known encapsulation methods that typically consist of oil, water and surfactants, or cosurfactant sometimes, and nanometer range (1–100 nm) gives them a bluish and translucent appearance (Espitia et al., 2018; Flores-Villaseñor et al., 2016). Meanwhile, microemulsions are thermodynamically stable delivery systems that formed spontaneously where surfactants serve as barriers in the biphasic interface (Spernath and Aserin, 2006).
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