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Peer-reviewedCC BYFoods (Basel, Switzerland)

Ultrasound-Assisted Nanoemulsification for Food and Nutraceutical Applications: Mechanisms, Formulation Strategies, and Translational Challenges

  • Xingyou Mo1
  • Qian Li1
  • Xiaoyan Sun1
  • Abdul Rahaman2
  • Ankita Kumari2
  1. 1School of Food & Pharmaceutical Science and Technology, Guangzhou College of Technology and Business, Guangzhou 510850, China
  2. 2School of Food Science and Engineering, Foshan University, Foshan 528225, China
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Cite

BibTeXRIS
BibTeX
@article{mo2026ultrasoundassisted,
  title = {{Ultrasound-Assisted Nanoemulsification for Food and Nutraceutical Applications: Mechanisms, Formulation Strategies, and Translational Challenges}},
  author = {Xingyou Mo and Qian Li and Xiaoyan Sun and Abdul Rahaman and Ankita Kumari},
  journal = {Foods (Basel, Switzerland)},
  year = {2026},
  month = sep,
  url = {https://europepmc.org/article/PMC/PMC13664328},
  note = {CC BY},
}
RIS
TY  - JOUR
TI  - Ultrasound-Assisted Nanoemulsification for Food and Nutraceutical Applications: Mechanisms, Formulation Strategies, and Translational Challenges
AU  - Xingyou Mo
AU  - Qian Li
AU  - Xiaoyan Sun
AU  - Abdul Rahaman
AU  - Ankita Kumari
PY  - 2026
DA  - 2026/09/27
JO  - Foods (Basel, Switzerland)
UR  - https://europepmc.org/article/PMC/PMC13664328
SN  - 2304-8158
ER  -