4.7 Article

Polysaccharide-Based Multilayer Nano-Emulsions Loaded with Oregano Oil: Production, Characterization, and In Vitro Digestion Assessment

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Summary: This review discusses the effects of ultrasound-assisted emulsification (UE) in food industry, demonstrating its impact on emulsion properties and advantages. Ultrasound can enhance emulsifying properties, reduce droplet size, and increase the zeta potential of emulsions.

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