Production of sub-micron emulsions by ultrasound and microfluidization techniques

By S. Jafari, Yinghe He, Bhesh Bhandari. 2007

467 citations recorded by the source corpus.

Subfields: Food Science, Materials Chemistry

View Paper: https://www.semanticscholar.org/paper/e5b199adad3ffbd107bc726c9efbd1ddb876f4fc

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Citations in the corpus

Plant-based milk alternatives an emerging segment of functional beverages: a review (2016, background): “Another promising technology for homogenization is ultrasound processing (Jafari et al. 2007) and is studied for cow’s milk but its use in plantbased milk is unexplored.”
Microencapsulation of Flaxseed Oil by Spray Drying: Effect of Oil Load and Type of Wall Material (2012, methodology): “[21] The width distribution of droplet sizes was determined by the span value, calculated from the following equation:”
An Overview of Ultrasound-Assisted Food-Grade Nanoemulsions (2013, unknown): “Final size and distribution of nanoemulsions droplets are directly influenced by the size and PDI of coarse emulsion droplets [36, 109].”
Minimising oil droplet size using ultrasonic emulsification. (2009, methodology): “The application of ultrasound to the creation of nanoemulsions has been considered in several works, however the droplet sizes achieved were generally above 200nm [26-30].”
Rheological behavior and stability of d-limonene emulsions made by a novel hydrocolloid (Angum gum) compared with Arabic gum (2012, background): “It is shown these techniques are unfavorable in specific circumstances such as higher pressures and longer emulsification times, as they lead to re-coalescence of emulsion droplets (Jafari et al., 2007b,d, 2008b; Lobo and Svereika, 2003).”
Production and processing of graphene and related materials (2020, methodology): “Microfluidization was used for the production of polymer nanosuspensions [247], in pharmaceutical applications to produce liposome nanoparticles with diameters smaller than 80 nm to be used in eye drops for drug delivery to the posterior segment tissues of the eye [250], or to produce aspirin nanoem”
Applications of ultrasound in food technology: Processing, preservation and extraction. (2011, background): “It is comparable to microfluidization in terms of generating sub-micron dispersions [110], but there are indications that the emulsification of edible oils might lead to some deterioration in quality [111].”
Nanoemulsion: Concepts, development and applications in drug delivery (2017, background): “homogenizer) as inlet feed has to be satisfied which requires further investment [196].”