Lecithin-based nanoemulsions

By V. Klang, C. Valenta. 2011

193 citations recorded by the source corpus.

Subfields: Food Science, Organic Chemistry, Pharmaceutical Science

View Paper: https://www.semanticscholar.org/paper/df3d88fc86949877bf516a1b41a3c4ccad6b5c56

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. Siqi Huan
3. Long Bai
4. J. Gu
5. D. McClements
6. E. Dickinson
7. Jiajia Rao
8. U. Klinkesorn

In Organic Chemistry

1. S. Jafari
2. Siqi Huan
3. Long Bai
4. J. Gu
5. D. McClements
6. U. Klinkesorn

In Pharmaceutical Science

1. D. McClements

Citations in the corpus

• Nanoemulsion: Concepts, development and applications in drug delivery (2017, background): “A common surfactant employed in nanoemulsions is lecithin (phosphatidylcholine) derived from egg yolk or soybean[44].”
• Fabrication of oil-in-water nanoemulsions by dual-channel microfluidization using natural emulsifiers: Saponins, phospholipids, proteins, and polysaccharides (2016, background): “Soy lecithin is a natural emulsifier derived from the cell membranes of soybeans (Klang & Valenta, 2011).”
• Improving emulsion formation, stability and performance using mixed emulsifiers: A review. (2017, background): “Phospholipids: Phospholipids are a special kind of natural small molecule surfactants that are usually derived from the cell membranes of plant, animal, or microbial tissues [30-32].”