Formation of Food-Grade Nanoemulsions Using Low-Energy Preparation Methods: A Review of Available Methods

Comprehensive Reviews in Food Science and Food Safety

Volumn 15, Issue 2, 2016, Pages 331-352

  Komaiko, Jennifer S ^a   Mcclements, David Julian ^a,b  

^a UNIVERSITY OF MASSACHUSETTS   (United States)

^b KING ABDULAZIZ UNIVERSITY   (Saudi Arabia)

Author keywords

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

Indexed keywords

EMULSIFICATION; HOMOGENIZATION METHOD; OILS AND FATS; SURFACE ACTIVE AGENTS;

EMULSION PHASE INVERSIONS; LOW-ENERGY METHODS; NANO-EMULSIONS; PHASE INVERSION TEMPERATURE; SPONTANEOUS EMULSIFICATION;

LOW TEMPERATURE PRODUCTION;

EID: 84961285566     PISSN: None     EISSN: 15414337     Source Type: Journal    
DOI: 10.1111/1541-4337.12189     Document Type: Article

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