Concepedia

Publication | Closed Access

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

DOI

884

Citations

37

References

2010

Year

Cheng Qian, David Julian McClements
Food Hydrocolloids

References

YearCitations

Principles of colloid and surface chemistry

Egon Matijević

Journal of Colloid and Interface Science

1979

2.8K

Formation and stability of nano-emulsions

Tharwat F. Tadros, P. Izquierdo, Jordi Esquena,

Advances in Colloid and Interface Science

2003

1.9K

Principles of emulsion formation

P. Walstra

Chemical Engineering Science

1993

901

Bioavailability of nanoparticles in nutrient and nutraceutical delivery

Edgar Acosta

Current Opinion in Colloid & Interface Science

2008

858

Nano-emulsion formulation using spontaneous emulsification: solvent, oil and surfactant optimisation

Kawthar Bouchemal, S. Briançon, Éric Perrier,

International Journal of Pharmaceutics

2004

846

Impact of Oil Type on Nanoemulsion Formation and Ostwald Ripening Stability

Tim J. Wooster, Matt Golding, Peerasak Sanguansri

Langmuir

2008

811

Re-coalescence of emulsion droplets during high-energy emulsification

Seid Mahdi Jafari, Elham Assadpoor, Yinghe He,

Food Hydrocolloids

2007

787

Nanoscale materials development – a food industry perspective

Peerasak Sanguansri, Mary Ann Augustin

Trends in Food Science & Technology

2006

671

Nano-emulsions: New applications and optimization of their preparation

José M. Gutiérrez, C. González, Alicia Maestro,

Current Opinion in Colloid & Interface Science

2008

655

Minimising oil droplet size using ultrasonic emulsification

Thomas Leong, Tim J. Wooster, Sandra E. Kentish,

Ultrasonics Sonochemistry

2009

615

Page 1