An Overview of Ultrasound-Assisted Food-Grade Nanoemulsions

By S. Abbas, Khizar Hayat, E. Karangwa, Mohanad Bashari, Xiaoming Zhang. Food Engineering Reviews, 2013

209 citations recorded by the source corpus.

Subfields: Biotechnology, Food Science

View Paper: https://www.semanticscholar.org/paper/92016e4e5c8559ebbbb49cc2138dc1f4c819d215

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

In Biotechnology

1. António Augusto Vicente

In Food Science

1. M. Cerqueira
2. António Augusto Vicente
3. H. D. Silva

Citations in the corpus

• Influence of surfactant and processing conditions in the stability of oil-in-water nanoemulsions (2015, background): “High-energy methods make use of devices that apply high mechanical energy inputs to disrupt and combine the oil and water phases, forming small droplets (Abbas et al., 2013; Cerqueira et al., 2014; Komaiko and McClements, 2015; Silva et al., 2012).”