Nanoemulsions: formation, structure, and physical properties

By T. G. Mason, J. Wilking, K. Meleson, C. B. Chang, S. Graves. 2006

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Nanotechnology in Sustainable Agriculture: Recent Developments, Challenges, and Perspectives (2017, background): “Although fundamentally significant differences between nanoemulsions and microemulsions could not be exists, but in fact, the physical properties of nanoemulsions can be quite different from those of microscale emulsions (Mason et al., 2006; Gupta et al., 2016).”
Food-Grade Nanoemulsions: Formulation, Fabrication, Properties, Performance, Biological Fate, and Potential Toxicity (2011, methodology): “Nanoemulsions can be designed to form highly viscous or gel-like systems at much lower droplet concentrations than conventional emulsions (Sonneville-Aubrun et al., 2004; Tadros et al., 2004; Mason et al., 2006), which may have interesting applications in some food products.”
An Overview of Ultrasound-Assisted Food-Grade Nanoemulsions (2013, neutral): “Cavitation process governs the formation of nanoemulsions in such a way that rapid formation and collapse of micro-bubbles occurs at the interface of two immiscible (continuous and dispersed) phases under the influence of high-intensity acoustic field [5, 71].”
High- and Low-Energy Emulsifications for Food Applications: A Focus on Process Parameters (2013, background): “5–100 lm) depending on the droplet size [61, 111].”