Concepedia

Emulsion Preparation

Emulsion Preparation is a pharmaceutical compounding method that involves the creation of a heterogeneous liquid system in which one immiscible liquid is dispersed as fine droplets within another liquid medium through the use of emulsifying agents, thereby ensuring physical stability and uniformity in nonsterile dosage forms.

792

Publications

38.2K

Citations

2.9K

Authors

819

Institutions

Publications per year

2017–2026

239

Parents

Publications

792

Formation of nanoemulsions stabilized by model food-grade emulsifiers using high-pressure homogenization: Factors affecting particle size

Cheng Qian, David Julian McClements · Food Hydrocolloids · 2010 · 895 citations

, , +16

Nano-emulsions: New applications and optimization of their preparation

José M. Gutiérrez, C. González, Alicia Maestro et al. · Current Opinion in Colloid & Interface Science · 2008 · 659 citations

, , +12

An overview on preparation of emulsion-filled gels and emulsion particulate gels

Toktam Farjami, Ashkan Madadlou · Trends in Food Science & Technology · 2019 · 453 citations · Full text

, , +14

Fabrication of vitamin E-enriched nanoemulsions: Factors affecting particle size using spontaneous emulsification

Amir Hossein Saberi, Yuan Fang, David Julian McClements · Journal of Colloid and Interface Science · 2012 · 443 citations

, , +16

Efficacy and safety of cyclosporin a ophthalmic emulsion in the treatment of moderate-to-severe dry eye disease

Dara Stevenson, Joseph Tauber, Brenda L. Reis · Ophthalmology · 2000 · 420 citations

, , +14

1–5 of 792

Authors

2.9K

  1. DJ
    David Julian McClements

    University of Massachusetts Amherst, United States

    11 publications · 2.9K citations

    12

    h-index

  2. CS
    Conxita Solans

    Institute of Advanced Chemistry of Catalonia, Spain

    10 publications · 1.1K citations

    10

    h-index

  3. MN
    Mitsutoshi Nakajima

    Food Research Institute, Japan

    10 publications · 465 citations

    10

    h-index

  4. MO
    Masayoshi Okubo

    Kobe University, Japan

    9 publications · 261 citations

    9

    h-index

  5. IK
    Isao Kobayashi

    Food Research Institute, Japan

    8 publications · 318 citations

    8

    h-index

1–5 of 2.9K

Institutions

819

  1. Centre National de la Recherche Scientifique

    Paris, France

    18 h-index

    73 publications

    4.1K citations

  2. University of Massachusetts Amherst

    Amherst Center, United States

    13 h-index

    26 publications

    6.2K citations

  3. Chinese Academy of Sciences

    Beijing, China

    12 h-index

    35 publications

    1.3K citations

  4. Université Claude Bernard Lyon 1

    Villeurbanne, France

    10 h-index

    25 publications

    1.7K citations

  5. Food Research Institute

    Tsukuba, Japan

    10 h-index

    27 publications

    1.2K citations

  6. Kyoto University

    Kyoto, Japan

    10 h-index

    41 publications

    1.1K citations

  7. Kobe University

    Kobe, Japan

    10 h-index

    33 publications

    888 citations

  8. Jiangnan University

    Wuxi, China

    9 h-index

    37 publications

    1.2K citations

1–8 of 819

Venues

  1. 27

    h-index

  2. Food Hydrocolloids

    23 publications · 2.7K citations

    22

    h-index

  3. International Journal of Pharmaceutics

    26 publications · 1.8K citations

    20

    h-index

  4. Langmuir

    26 publications · 1.6K citations

    19

    h-index

  5. Journal of Colloid and Interface Science

    21 publications · 1.5K citations

    18

    h-index

1–5