Low-energy formation of edible nanoemulsions by spontaneous emulsification: Factors influencing particle size

By Jennifer Komaiko, D. McClements. 2015

198 citations recorded by the source corpus.

Subfields: Food Science, Materials Chemistry

View Paper: https://www.semanticscholar.org/paper/c23623b67633a88b7bfa39e10cf4f1d7ee472408

How researchers see this paper

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

In Food Science

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

In Materials Chemistry

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, 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”