Nanoemulsions versus microemulsions: terminology, differences, and similarities

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High- and Low-Energy Emulsifications for Food Applications: A Focus on Process Parameters (2013, background): “The tension decreases as the monolayer approaches its optimum curvature for microemulsion formation [64].”
Nano-emulsions: Formation by low-energy methods (2012, background): “Two recent reviews [33,34] are illustrative of the effort in clarifying the differences and similarities of these colloidal dispersions.”
An Overview of Ultrasound-Assisted Food-Grade Nanoemulsions (2013, neutral): “vitamins, carotenoids, flavonoids, phytosterols and polyunsaturated lipids have been encapsulated [1, 3, 9, 19, 20].”
An Overview of Micro- and Nanoemulsions as Vehicles for Essential Oils: Formulation, Preparation and Stability (2020, methodology): “, storage temperature and system composition) will not be modified [36].”
Fabrication of oil-in-water nanoemulsions by dual-channel microfluidization using natural emulsifiers: Saponins, phospholipids, proteins, and polysaccharides (2016, background): “Oil-in-water nanoemulsions are particularly promising candidates for the efficient delivery of lipophilic bioactive compounds due to their ease of fabrication, small particle size, and high surface-to-volume ratio (McClements, 2012; SonnevilleAubrun, Simonnet, & L’alloret, 2004).”