Nutrient absorption in the human gastrointestinal tract, Cellular fate of delivery systems and entrapped bioactives, Interfacial science and the creation of nanoparticles, Controlling properties of micro ] to nanosized dispersions using emulsification devices,Delivery systems for food applications: an overview of preparation methods and encapsulation, release, and dispersion properties, Characterization of nanoscale delivery systems, Impact of delivery systems on the chemical stability of bioactive lipids,Encapsulation strategies to stabilize a natural folate, L-5-methyltetrahydrofolic acid, for food fortification practices,The application of nanoencapsulation to enhance the bioavailability and distribution of polyphenols, Properties and applications of multilayer and nanoscale emulsions, Liposome as efficient system for intracellular delivery of bioactive molecules, Solid lipid nanoparticles and applications, Protein–polysaccharide complexes for effective delivery of bioactive functional food ingredients, Bicontinuous delivery systems, Self ]assembly of amylose, protein, and lipid as a nanoparticle carrier of hydrophobic small molecules, Polymeric nanoparticles for food applications, Encapsulation of bioactive compounds using electrospinning and electrospraying technologies, Risks and ethics in the context of food nanotechnology and the delivery of bioactive ingredients, Consumer perceptions of nanomaterials in functional foods, Safety assessment of nano ] and microscale delivery vehicles for bioactive ingredients, Evidence ]based regulation of food nanotechnologies: a perspective from the European Union and United States