Minimising oil droplet size using ultrasonic emulsification.
By Thomas S. H. Leong, T. Wooster, S. Kentish, M. Ashokkumar. Ultrasonics sonochemistry, 2009
608 citations recorded by the source corpus.
Subfields: Biomaterials, Electrical and Electronic Engineering, Food Science
View Paper: https://www.semanticscholar.org/paper/0951b693071d6158442c11053bf6cba110e84e17
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Citations in the corpus
- Food-Grade Nanoemulsions: Formulation, Fabrication, Properties, Performance, Biological Fate, and Potential Toxicity (2011, methodology): “Ultrasonic homogenizers utilize high-intensity ultrasonic waves to create the intense disruptive forces necessary to breakup up oil and water phases into very small droplets (Kentish et al., 2006; Lin and Chen, 2008; Leong et al., 2009).”
- Applications of ultrasound for the functional modification of proteins and nanoemulsion formation: A review (2017, background): “399 Typically, the DSD initially increases as a function of ultrasonic processing time, followed by 400 a decrease (Abismaı̈l et al., 1999; Leong et al., 2009).”
- Nanoemulsion: Concepts, development and applications in drug delivery (2017, background): “Investigation into operational parameters has revealed that droplet size decreases with increasing sonication time and input power [74].”
- Applications of power ultrasound in food processing. (2014, background): “Reprinted from Leong et al. (2009) with permission from Elsevier. nanoemulsions are more stable and tend less toward Ostwald ripening or gravitational separation (McClements 2011, Silva et al. 2012).”
- Nanoencapsulation Techniques for Food Bioactive Components: A Review (2013, methodology): “Emulsification, coacervation, and supercritical fluid technique are used for encapsulation of both hydrophilic and lipophilic compounds (McClements et al. 2009; Chong et al. 2009; Leong et al. 2009).”
- An Overview of Ultrasound-Assisted Food-Grade Nanoemulsions (2013, unknown): “Shear rate and emulsion rheology are influenced by the design of sonication device, process parameters and the physicochemical properties of nanoemulsion components [39, 41].”