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Abstract
The nanoprecipitation method has been investigated to obtain particles in a nanometric and micrometric scale. The particles obtained by this method have been applied in recent years in the food and agricultural industries. Variations of the method as flash nanoprecipitation and two-step nanoprecipitation are explained in this article, besides its relation with the ouzo effect. This work presents an overview of the nanoprecipitation method, its advantages, and the potential applications in the food and agricultural industries for improving the quality of food products.