<p>CHAPTER 1. Nanoemulsions for food: The properties, development and applications <br>CHAPTER 2. Preparation of nanomaterials for food applications using membrane emulsification and membrane reactor<br>CHAPTER 3. Nanoemulsions containing unsaturated fatty acid concentrates<br>CHAPTER 4. Nano-formulations of polyphenols for prevention and treatment of cardiovascular and metabolic disorders<br>CHAPTER 5. Nanoemulsion: Preparation and its application in food industry<br>CHAPTER 6. Formation and properties of nanoemulsions<br>CHAPTER 7. Application of nanoemulsion technology for encapsulation and release of lipophilic bioactive compounds in food<br>CHAPTER 8. Utilization of nanoemulsion gels for novel structure and functional properties of food <br>CHAPTER 9. Nanoemulsion-Based Systems: Delivery and controlled release of nutraceutical components<br>CHAPTER 10. Biopolymers-embedded nanoemulsions for safety, quality and storability enhancement of food agricultural products. Active edible coatings and films<br>CHAPTER 11. Nanoemulsions as potential delivery systems for bioactive compounds in food systems: Preparation, characterization and application in food industry<br>CHAPTER 12. Production, stability and application of micro- and nanoemulsion in food production and food processing industry<br>CHAPTER 13. Nanostructural characterization of food-grade microemulsions: Ultrasonic Resonator Technology<br>CHAPTER 14. Application of self-emulsifying delivery systems for effective delivery of nutraceuticals<br>CHAPTER 15. The synthesis and application of vitamins in nanoemulsion delivery systems<br>CHAPTER 16. Emulsified protein filaments: Types, preparation, nutritional, functional and biological properties of mayonnaise<br>CHAPTER 17. Nanoemulsions and their stability for enhancing functional properties of food ingredients<br>CHAPTER 18. Nanoemulsions as delivery vehicles for food and pharmaceuticals<br>CHAPTER 19. Nanoemulsions: An emerging technology in food industry<br>CHAPTER 20. Plant oil-based nanoemulsion formulation using nonionic-based surfactant system against foodborne microorganisms<br></p>
