Impact of oil type on nanoemulsion formation and Ostwald ripening stability.
By T. Wooster, M. Golding, P. Sanguansri. Langmuir, 2008
773 citations recorded by the source corpus.
Subfields: Analytical Chemistry, Food Science, Mechanical Engineering
View Paper: https://www.semanticscholar.org/paper/724770518f01de31507da87bd14858c734c28b42
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In Analytical Chemistry
In Food Science
In Mechanical Engineering
Citations in the corpus
- Improving emulsion formation, stability and performance using mixed emulsifiers: A review. (2017, background): “In oil-in-water emulsions the ease of droplet disruption tends to increase with diminishing interfacial tension and dispersed-to-continuous phase viscosity ratio [167, 168].”
- Nanoemulsion: Concepts, development and applications in drug delivery (2017, background): “It has been reported that small molecule surfactants are more adept in forming finer emulsions[67].”
- Minimising oil droplet size using ultrasonic emulsification. (2009, background): “[7] examined the Ostwald ripening of these systems in detail and demonstrated that the insolubility of triglyceride oils in water provides a kinetic barrier to Ostwald ripening.”
- Food-Grade Nanoemulsions: Formulation, Fabrication, Properties, Performance, Biological Fate, and Potential Toxicity (2011, background): “…WPH, SC, modified starch 150–600 nm Jafari et al., 2007 Peanut oil Tween 80, SDS 120 nm Wooster et al., 2008 Hexadecane Tween 80, SDS 80 nm Wooster et al., 2008 Corn oil/Ethyl acetate WPI 174 nm Lee and McClements, 2010 MCT COQ10 Nonionic surfactant, soybean lecithin, glycerol 60 nm…”