Nano-emulsion formation by emulsion phase inversion

By P. Fernandez, V. André, J. Rieger, A. Kühnle. 2004

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High- and Low-Energy Emulsifications for Food Applications: A Focus on Process Parameters (2013, background): “point, a bicontinuous microemulsion is created, a minimal interfacial tension is achieved and fine droplets are formed [28].”
Nano-emulsions: Formation by low-energy methods (2012, background): “[53] Fernandez P, André V, Rieger J, Kühnle A.”
Food-Grade Nanoemulsions: Formulation, Fabrication, Properties, Performance, Biological Fate, and Potential Toxicity (2011, methodology): “In the emulsion inversion point (EIP) methods the change from one type of an emulsion to another (e.g., W/O to O/W or vice versa) is through a catastrophic-phase inversion, rather than a transitional-phase inversion as with the PIC or PIT methods (Fernandez et al., 2004; Thakur et al., 2008).”
Nanoemulsion: Concepts, development and applications in drug delivery (2017, methodology): “Low-energy methods include spontaneous emulsification[76], phase inversion[77] and the less utilized catastrophic phase inversion method[78].”