Low-energy formation of edible nanoemulsions by spontaneous emulsification: Factors influencing particle size

Journal of Food Engineering

Volumn 146, Issue , 2015, Pages 122-128

  Komaiko, Jennifer ^a   McClements, David Julian ^a,b  

^a UNIVERSITY OF MASSACHUSETTS   (United States)

^b KING ABDULAZIZ UNIVERSITY   (Saudi Arabia)

Author keywords

Delivery systems; Emulsion phase inversion; Encapsulation; Low energy methods; Nanoemulsions; Spontaneous emulsification

Indexed keywords

CHAINS; DROPS; ENCAPSULATION; OIL SHALE; OILS AND FATS; PARTICLE SIZE; REFRACTIVE INDEX; SURFACE ACTIVE AGENTS;

DELIVERY SYSTEMS; EMULSION PHASE INVERSIONS; LOW-ENERGY METHODS; NANO-EMULSIONS; SPONTANEOUS EMULSIFICATION;

EMULSIFICATION;

EID: 84907941391     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2014.09.003     Document Type: Article

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