Performance of selected emulsifiers and their combinations in the preparation of β-carotene nanodispersions

By Lifu Yin, B. Chu, I. Kobayashi, M. Nakajima. 2009

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Nanoscience and nanotechnologies in food industries: opportunities and research trends (2014, background): “…low energy approaches are further classified into membrane emulsification (Sanguansri and Augu- stin 2006), spontaneous emulsification (Anton et al. 2008), solvent displacement (Yin et al. 2009), emul- sion inversion point (Sadtler et al. 2010) and phase inversion point (Sadurnı́ et al. 2005).”
Food-Grade Nanoemulsions: Formulation, Fabrication, Properties, Performance, Biological Fate, and Potential Toxicity (2011, background): “…oil droplets within mixed oil-water-emulsifier systems when the solution or environmental conditions are altered, e.g., phaseinversion and spontaneous-emulsification methods (Bouchemal et al., 2004; Tadros et al., 2004; Freitas et al., 2005; Chu et al., 2007a; Anton et al., 2008; Yin et al., 2009).”