Nano-emulsions: Formation by low-energy methods

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Improving emulsion formation, stability and performance using mixed emulsifiers: A review. (2017, methodology): “Emulsions can be formed from certain combinations of surfactant, oil, and water using low-energy methods, such as the spontaneous emulsification (SE), phase inversion temperature (PIT), and phase inversion composition (PIC) approaches [143, 144].”
Influence of surfactant and processing conditions in the stability of oil-in-water nanoemulsions (2015, methodology): “Low-energy methods mainly depend on the intrinsic physicochemical properties of surfactants and oily phase, forming nanoemulsions by simple mixing procedures or by changing the system conditions such as temperature or composition (Komaiko and McClements, 2015; Silva et al., 2012; Solans and Solé, 20”
Nanoedible films for food packaging: a review (2019, methodology): “[221] Solans C, Solé I (2012) Nano-emulsions: formation by lowenergy methods.”
An Overview of Ultrasound-Assisted Food-Grade Nanoemulsions (2013, neutral): “[5], Mcclements and Rao [14], Mcclements [2], Koroleva and Evgenii [21], and Solans and Solé [6].”