The use of ultrasonics for nanoemulsion preparation
By S. Kentish, T. Wooster, M. Ashokkumar, S. Balachandran, R. Mawson, L. Simons. 2008
608 citations recorded by the source corpus.
Subfields: Biomaterials, Electrical and Electronic Engineering, Food Science
View Paper: https://www.semanticscholar.org/paper/1b16ff39be29086a22b88030d8a7c5f7d5129cd4
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In Biomaterials
In Electrical and Electronic Engineering
In Food Science
Citations in the corpus
- Ultrasonic preparation of stable flax seed oil emulsions in dairy systems - Physicochemical characterization (2014, positive): “These results are similar to the observation recorded by Kentish et al. (2008) who reported an increase in the droplet sizes of 15% OW emulsions (with emulsifiers) only above 200 W NAP.”
- Food-Grade Nanoemulsions: Formulation, Fabrication, Properties, Performance, Biological Fate, and Potential Toxicity (2011, background): “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).”
- An Overview of Ultrasound-Assisted Food-Grade Nanoemulsions (2013, neutral): “Shear rate and emulsion rheology are influenced by the design of sonication device, process parameters and the physicochemical properties of nanoemulsion components [39, 41].”
- Applications of power ultrasound in food processing. (2014, background): “In this instance, a decline in process efficiency can be observed (Kentish et al. 2008).”
- Nanoemulsion: Concepts, development and applications in drug delivery (2017, background): “Therefore, simplified redesign of instrument has been attempted for aseptic production of nanoemulsions [197].”