Food-Grade Nanoemulsions: Formulation, Fabrication, Properties, Performance, Biological Fate, and Potential Toxicity

By D. McClements, Jiajia Rao. Critical reviews in food science and nutrition, 2011

1,465 citations recorded by the source corpus.

Subfields: Food Science

View Paper: https://www.semanticscholar.org/paper/de02b9d7541c4643b55b8780ac90c98fe137e655

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. S. Jafari
2. D. McClements
3. Lucia Pavoni
4. M. Cespi
5. G. Bonacucina
6. G. Palmieri
7. D. R. Perinelli
8. S. Abbas

Citations in the corpus

• An Overview of Ultrasound-Assisted Food-Grade Nanoemulsions (2013, positive): “For a Table 1 Ultrasonic process conditions for O/W food-grade nanoemulsions CEa preparation Frequency (kHz) Energy (W/mL) Sample volume (mL) Treatment time (min) Probe Ø/Amp Droplet size (nm) References Ultra-Turrax T25 at 6,500 rpm for 4 min 20–24 kHz 1.04 100 4 13 mm/119 and 173 lm amp 615 Kaltsa”
• Improving emulsion formation, stability and performance using mixed emulsifiers: A review. (2017, background): “mixtures of emulsifiers to form this kind of thick dense interfacial layer so as to reduce the creaming velocity of small oil droplets [4, 175].”