Nanoemulsions: Formulation, Applications, and Characterization

Designing Functional Foods: Measuring and Controlling Food Structure Breakdown and Nutrient Absorption

Encapsulation Technologies and Delivery Systems for Food Ingredients and Nutraceuticals

Oxidation in Foods and Beverages and Antioxidant Applications: Understanding Mechanisms of Oxidation and Antioxidant Activity

Oxidation in Foods and Beverages and Antioxidant Applications: Management in Different Industry Sectors