Preparation and Applications of Colloidal Emulsions
A special issue of International Journal of Molecular Sciences (ISSN 1422-0067). This special issue belongs to the section "Molecular Biology".
Deadline for manuscript submissions: 30 June 2026 | Viewed by 1
Special Issue Editor
Special Issue Information
Dear Colleagues,
Emulsions—composite mixtures of two partially or completely immiscible liquids such as water and oil—have gained considerable attention due to their wide range of applications in the food, cosmetic, and pharmaceutical industries. Their ability to dissolve both hydrophobic and hydrophilic bioactive compounds makes them favourable candidates for encapsulating and delivering these compounds, protecting them from degradation in harsh environments and enhancing their bioavailability and efficacy.
The food industry is one of the primary users of emulsion technology, employing emulsions-based formulations for various purposes. For instance, emulsions are used to develop edible films and coatings that extend shelf life of food products, thereby reducing waste. More importantly, they play a key role in designing novel functional foods and nutraceuticals aimed at helping manage a wide range of metabolic diseases, such as diabetes, obesity, and cardiovascular diseases, which are rising globally and claiming millions of lives each year.
The aim of this Special Issue is to gather original research articles and comprehensive reviews focusing on the development of novel food-grade emulsion systems, their detailed characterization, stability, and their applications in fields such as food, pharmaceutics, and cosmeceutics.
Dr. Bakht Ramin Shah
Guest Editor
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Keywords
- emulsions
- fabrication and characterization
- applications
- encapsulation
- delivery systems
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