| dc.creator | Demisli S., Chatzidaki M.D., Xenakis A., Papadimitriou V. | en |
| dc.date.accessioned | 2023-01-31T07:53:41Z | |
| dc.date.available | 2023-01-31T07:53:41Z | |
| dc.date.issued | 2022 | |
| dc.identifier | 10.1016/j.cofs.2021.11.012 | |
| dc.identifier.issn | 22147993 | |
| dc.identifier.uri | http://hdl.handle.net/11615/73217 | |
| dc.description.abstract | Nano-carriers such as colloidal dispersions and polymer systems are exploited progressively as they can be used in numerous applications in the food industry. The most promising colloidal dispersions in this field are nanoemulsions, especially oil-in-water systems. However recently Pickering emulsions and polymer-based systems are becoming increasingly suggested as they are environmentally friendly and surfactant-free, presenting enhanced biocompatibility. The formulation and stability of those systems is highly affected by the type of oil used as the dispersed phase. The present article aims to report the recent progress made in olive oil-based colloidal systems, in terms of formulation, stability, and possible application in the food industry. © 2021 Elsevier Ltd | en |
| dc.language.iso | en | en |
| dc.source | Current Opinion in Food Science | en |
| dc.source.uri | https://www.scopus.com/inward/record.uri?eid=2-s2.0-85122087528&doi=10.1016%2fj.cofs.2021.11.012&partnerID=40&md5=e0f47e50d9f5dfaa5ec79a895b2e4dd2 | |
| dc.subject | Elsevier Ltd | en |
| dc.title | Recent progress on nano-carriers fabrication for food applications with special reference to olive oil-based systems | en |
| dc.type | other | en |
