Abstract

In recent years, there have been significant advances made in emulsion science in order to improve the quality and performance of different emulsion-based products using new techniques and structural designs. Emulsion systems have been employed for many years to develop a wide variety of commercial emulsified products, including food, pharmaceutical, and cosmetic products. Furthermore, this type of colloidal system has been utilized as a vehicle for the encapsulation and delivery of different bioactive compounds, such as antioxidants, vitamins, and fragrances. Therefore, a new generation of advanced emulsions may lead to products with enhanced quality and functionality. The present reprint offers a comprehensive overview of recent advances in the development of novel emulsion systems and their potential applications in various industrial fields. Consequently, this Special Issue has established a collection of articles and reviews that present new studies addressing the development and application of advanced emulsion technologies. For instance, it includes chapters related to emulsions stabilized by particle-based emulsifiers (Pickering emulsions), emulsions-in-gels, nanoemulsion-based gels, emulsion-based delivery systems, the improvement of emulsifying properties through enzymatic treatment, double emulsions, and plant-based emulsifies, among others. This Special Issue provides valuable information for researchers in the field of colloidal science, specifically in areas related to food, cosmetics, biomedicine, and pharmaceutical science. Finally, the Editors would like to express their gratitude to all the authors who contributed to the success of this Special Issue, as well as the reviewers who evaluated the submissions in order to ensure the quality of the published manuscripts. The Editors would also like to extend their appreciation to the editorial staff of Colloids and Interfaces (MDPI) for their valuable, constant, and professional support in editing this reprint.