Nano-emulsions: New applications and optimization of their preparation

By J. M. Gutiérrez, C. González, A. Maestro, I. Solé, C. Pey, J. Nolla. 2008

622 citations recorded by the source corpus.

View Paper: https://www.semanticscholar.org/paper/363c7437dd7956c684a1e98d0eef35dbb38beb4f

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In Food Science

Citations in the corpus

Nano-emulsions: Formation by low-energy methods (2012, methodology): “[1] Gutiérrez JM, González C, Maestro A, Solè I, Pey CM, Nolla J.”
Food-Grade Nanoemulsions: Formulation, Fabrication, Properties, Performance, Biological Fate, and Potential Toxicity (2011, methodology): “…intense disruptive forces that are capable of disrupting and intermingling the oil and aqueous phases into tiny oil droplets, e.g., high pressure valve homogenizers, microfluidizers, and sonication methods (Gutierrez et al., 2008; Velikov et al., 2008; Wooster et al., 2008; Leong et al., 2009).”
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).”
Nanoemulsions of β-carotene using a high-energy emulsification–evaporation technique (2011, background): “In many cases, particles in the nanometer range need to be chemically or physically stabilized (Tan and Nakajima 2005; Gutiérrez et al., 2008).”
The bioavailability of an omega-3-rich algal oil is improved by nanoemulsion technology using yogurt as a food vehicle (2014, background): “46 47 Nanoemulsions, defined as systems with lipid droplets smaller than 300nm are also gaining interest 48 and are a novel way to improve the absorption of certain nutrients (Gutiérrez et al. 2008, Anton and 49 Vandamme 2011).”