Edible nanoemulsions: fabrication, properties, and functional performance
By D. McClements. 2011
915 citations recorded by the source corpus.
Subfields: Food Science
View Paper: https://www.semanticscholar.org/paper/3db8f279d297275ec74e86f72d07a128a2905563
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In Food Science
Citations in the corpus
- Improving emulsion formation, stability and performance using mixed emulsifiers: A review. (2017, background): “Density Contrast: The overall density of an emulsion droplet depends on the densities and volume fractions of both the lipid core and the emulsifier shell, which can be described by the following equation [4]:”
- An Overview of Ultrasound-Assisted Food-Grade Nanoemulsions (2013, neutral): “plantagineum L. seed oil Whey protein isolate Antioxidant/ delivery vehicle Size and phase stability observed up to 60 days of storage Chalothorn and Warisnoicharoen [130] D-limonene Span 85, Brij 98/ethylene glycol Flavor/ antioxidant/ delivery vehicle Droplet size increased after 14 weeks storage ”
- Nano-emulsions: Formation by low-energy methods (2012, background): “It is generally accepted [2,3,29] that nano-emulsion main breakdown process is Ostwald ripening (diffusion of molecules of the disperse phase from small to big droplets, through the continuous phase, as a consequence of their different Laplace pressure).”
- Applications of power ultrasound in food processing. (2014, methodology): “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).”
- Fabrication of oil-in-water nanoemulsions by dual-channel microfluidization using natural emulsifiers: Saponins, phospholipids, proteins, and polysaccharides (2016, methodology): “Microfluidization is awidely used and highly efficient method of producing nanoemulsions containing small droplets (Lee& Norton, 2013; McClements, 2011).”