Low-energy formation of edible nanoemulsions: Factors influencing droplet size produced by emulsion phase inversion

Journal of Colloid and Interface Science

Volumn 388, Issue 1, 2012, Pages 95-102

  Ostertag, Felix ^a   Weiss, Jochen ^a   McClements, David Julian ^a  

^a UNIVERSITY OF MASSACHUSETTS   (United States)

Author keywords

Emulsion phase inversion; Emulsions; Homogenization; Low energy methods; Microfluidization; Nanoemulsions; Phase inversion; Spontaneous emulsification

Indexed keywords

HOMOGENIZATION; LOW-ENERGY METHODS; MICROFLUIDIZATION; NANO-EMULSIONS; PHASE INVERSION; SPONTANEOUS EMULSIFICATION;

DROP FORMATION; EMULSIFICATION; EMULSIONS;

SURFACE ACTIVE AGENTS;

ARACHIS OIL; CANOLA OIL; LIMONENE; LONG CHAIN TRIACYLGLYCEROL; MEDIUM CHAIN TRIACYLGLYCEROL; OIL; OLIVE OIL; POLYSORBATE 20; POLYSORBATE 80; SESAME SEED OIL; SURFACTANT;

ANALYSIS; AQUEOUS SOLUTION; ARTICLE; CONTROLLED STUDY; EMULSION PHASE INVERSION METHOD; HYDROPHILICITY; MICROFLUIDIC ANALYSIS; NANOEMULSION; PARTICLE SIZE; PHYSICAL PHASE; PRIORITY JOURNAL;

EMULSIONS; NANOPARTICLES; OILS; PARTICLE SIZE; SURFACE-ACTIVE AGENTS; WATER;

EID: 84867395407     PISSN: 00219797     EISSN: 10957103     Source Type: Journal    
DOI: 10.1016/j.jcis.2012.07.089     Document Type: Article

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