Physicochemical and Microstructural Stability of Food-Grade Olive Oil Nanoemulsions Prepared by Low-Energy Emulsification. Journal of Scientific & Industrial Research (JSIR), [S. l.], v. 85, n. 5, p. 411–419, 2026. DOI: 10.56042/jsir.v85i5.6969. Disponível em: https://op.niscpr.res.in/index.php/JSIR/article/view/6969. Acesso em: 23 sep. 2026.