Formation and stability of nano-emulsions

Tharwat F. Tadros, P. Izquierdo, Jordi Esquena, +1

Advances in Colloid and Interface Science

Materials ScienceNanoparticlesEngineeringNanomaterialsChemistry +1

Food emulsions: principles, practice, and techniques

P. Walstra

Trends in Food Science & Technology

Food ChemistryFood ColloidFood EngineeringFood QualityFood Emulsions +2

Emulsions—Theory and Practice

Paul Becher, M. M. Fishman

Journal of The Electrochemical Society

Food ChemistryFood ColloidRheologyFood EngineeringEmulsion +1

Emulsification by ultrasound: drop size distribution and stability

B. Abismaïl, J. P. Canselier, A.M. Wilhelm, +2

Ultrasonics Sonochemistry

EngineeringPower UltrasoundFluid MechanicsDrop Size DistributionFood Engineering +4

Modern aspects of emulsion science

B. Vincent, Zoltán Király, T.M. Obey

The Royal Society of Chemistry

Food ChemistryFood ColloidEngineeringMicroemulsionEmulsion Science +6

Production of sub-micron emulsions by ultrasound and microfluidization techniques

Seid Mahdi Jafari, Yinghe He, Bhesh Bhandari

Journal of Food Engineering

BiomanufacturingEngineeringMicrofluidization TechniquesSonoelectrochemistryBiofabrication +4

Formation of Nano-emulsions by Low-Energy Emulsification Methods at Constant Temperature

Ana Forgiarini, Jordi Esquena, C. González, +1

Langmuir

Food ColloidEngineeringEmulsification ProcessLow-energy Emulsification MethodsNano-emulsion Formation +15

Formation and Stability of Nano-Emulsions Prepared Using the Phase Inversion Temperature Method

P. Izquierdo, Jordi Esquena, Th. F. Tadros, +4

Langmuir

High‐Pressure Homogenization as a Process for Emulsion Formation

S. Schultz, Gerhard Wagner, K. Urban, +1

Chemical Engineering & Technology

Materials ScienceFood ColloidEmulsion FormationFluid PropertiesHigh‐pressure Homogenization +11

Microencapsulation by Spray Drying: Influence of Emulsion Size on the Retention of Volatile Compounds

Apinan Soottitantawat, Hidefumi Yoshii, Takeshi Furuta, +2

Journal of Food Science

Food ChemistryFood ColloidSpray DryingVolatile CompoundsFlavoromics +11