Optimization of nano-emulsions prepared by low-energy emulsification methods at constant temperature using a factorial design study

By C. Pey, A. Maestro, I. Solé, C. González, C. Solans, J. M. Gutiérrez. 2006

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Effect of Nanochitosan-Based Coating With and Without Copper Loaded on Physicochemical and Bioactive Components of Fresh Strawberry Fruit (Fragaria x ananassa Duchesne) During Storage (2014, background): “It is believed that nanotechnology will facilitate the development of novel packaging materials and nonpolluting, cheaper, and more efficient packaging techniques (Pey et al. 2006; Anton et al. 2007, 2008).”
Targeted Delivery of Pesticides Using Biodegradable Polymeric Nanoparticles (2013, background): “It has been observed that the surfactant mixtures perform better than pure surfactants to form nanoemulsions (Pey et al. 2006; Peng et al. 2010).”
High- and Low-Energy Emulsifications for Food Applications: A Focus on Process Parameters (2013, background): “[76] observed that higher mixing rates produced smaller emulsion droplets.”