Nano-emulsions and Micro-emulsions: Clarifications of the Critical Differences
By N. Anton, T. Vandamme. Pharmaceutical Research, 2011
545 citations recorded by the source corpus.
Subfields: Food Science, Organic Chemistry, Pharmaceutical Science
View Paper: https://www.semanticscholar.org/paper/296ffd03b045bfa2d35b93594734207626553a9b
How researchers see this paper
The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.
In Food Science
- António Augusto Vicente
- M. Cerqueira
- H. D. Silva
- R. Prasad
- G. Palmieri
- I. Solé
- C. Solans
- Lucia Pavoni
In Organic Chemistry
- M. Cerqueira
- António Augusto Vicente
- H. D. Silva
- G. Palmieri
- I. Solé
- C. Solans
- Lucia Pavoni
- M. Cespi
In Pharmaceutical Science
Citations in the corpus
- An Overview of Micro- and Nanoemulsions as Vehicles for Essential Oils: Formulation, Preparation and Stability (2020, background): “Although they show many similarities, MEs and NEs also possess significant differences that allow their identification and classification [35].”
- Influence of surfactant and processing conditions in the stability of oil-in-water nanoemulsions (2015, background): “This is due the fact that unlike microemulsions, that change their morphology, size and shape as a function of temperature and/or composition, nanoemulsions stability is less sensitive to temperature increase, and this change does not promote a modification in the continuous phase, being the droplet”
- Nano-emulsions: Formation by low-energy methods (2012, background): “The use of other forms, as “micro-emulsion” [33], could be misleading.”
- Nanotechnology in Sustainable Agriculture: Recent Developments, Challenges, and Perspectives (2017, background): “Nanoemulsions are formed by very small emulsion nanoscale droplets (oil/water system) exhibiting sizes lower than ∼100 nm (Gutiérrez et al., 2008; Anton and Vandamme, 2011).”