Formation and stability of nano-emulsions.

By T. Tadros, P. Izquierdo, J. Esquena, C. Solans. Advances in Colloid and Interface Science, 2004

1,901 citations recorded by the source corpus.

Subfields: Materials Chemistry, Organic Chemistry

View Paper: https://www.semanticscholar.org/paper/21b53347d724a98e2a385e25a49d84b84c75d699

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Citations in the corpus

Nano-emulsions and Micro-emulsions: Clarifications of the Critical Differences (2011, methodology): ““Low-energy” methods also allow the formulation of nano-emulsions, but by spontaneous emulsification without requiring any device or energy (1,2, 20 ).”
Role of nanotechnology in targeted drug delivery and imaging: a concise review. (2005, background): “Nanoemulsions are transparent or translucent systems that have a dispersed-phase droplet size range of typically 20 to 200 nm [143], although in”
Nanoscience and nanotechnologies in food industries: opportunities and research trends (2014, background): “Nanoemulsions (NEs) Nanoemulsion (NE) consists of a lipid phase dispersed in an aqueous continuous phase, with each oil droplet being surrounded by a thin interfacial layer consisting of emulsifier molecules (Acosta 2009; Tadros et al. 2004).”
Nanoparticles for pest control: current status and future perspectives (2017, background): “on micro- and nanoemulsions were introduced with the capability to provide NPs in sizes from 20 to 100 nm (Tadros et al. 2004; Lawrence and Warisnoicharoen 2006; Knowles 2009; Tomlin 2009; Song et al. 2009).”
Nanotechnology in Sustainable Agriculture: Recent Developments, Challenges, and Perspectives (2017, methodology): “Tadros et al. (2004) reported “low-energy” method for formation of nanoemulsions and in this process, two liquid phases (one is a homogeneous liquid consisted of lipophilic phase and hydrophilic surfactant plus potentially a solvent, polymer or drug, and the other is an aqueous phase, Frontiers in…”
An Overview of Ultrasound-Assisted Food-Grade Nanoemulsions (2013, neutral): “However, a number of potential benefits offered by ultrasonic emulsification over conventional emulsification methods are recognized by several researchers [39, 42, 46, 65, 72, 74–81].”