Critical review of techniques and methodologies for characterization of emulsion stability
DJ Mcclements - Critical reviews in food science and nutrition, 2007 - Taylor & Francis
The efficient development and production of high quality emulsion-based products depends
on knowledge of their physicochemical properties and stability. A wide variety of different …
on knowledge of their physicochemical properties and stability. A wide variety of different …
Synthesis of organic and bioorganic nanoparticles: an overview of the preparation methods
J Allouche - Nanomaterials: A Danger or a Promise? A Chemical …, 2012 - Springer
Since the emergence of Nanotechnology in the past decades, the development and design
of organic and bioorganic nanomaterials has become an important field of research. Such …
of organic and bioorganic nanomaterials has become an important field of research. Such …
Surfactant stabilized oil-in-water nanoemulsion: stability, interfacial tension, and rheology study for enhanced oil recovery application
Nanoemulsions are kinetically stable biphasic dispersion of two immiscible liquids typically
stabilized by an emulsifier with droplet sizes in the range of 10–200 nm. Present work deals …
stabilized by an emulsifier with droplet sizes in the range of 10–200 nm. Present work deals …
[LIVRE][B] Food emulsions: principles, practices, and techniques
DJ McClements - 2004 - taylorfrancis.com
Food Emulsions: Principles, Practice, and Techniques, Second Edition introduces the
fundamentals of emulsion science and demonstrates how this knowledge can be applied to …
fundamentals of emulsion science and demonstrates how this knowledge can be applied to …
Stabilization of phase inversion temperature nanoemulsions by surfactant displacement
Nanoemulsions are finding increasing utilization in the food and beverage industry to
encapsulate and protect lipophilic functional components. Low-intensity methods, such as …
encapsulate and protect lipophilic functional components. Low-intensity methods, such as …
Nanopesticides: a new paradigm in crop protection
According to the Food and Agricultural Organization of the United Nations (FAO) there are
795 million undernourished people in the world, 780 million of them leaving in the …
795 million undernourished people in the world, 780 million of them leaving in the …
A critical review on the particle generation and other applications of rapid expansion of supercritical solution
The novel particle generation processes of Active Pharmaceutical Ingredient (API)/drug
have been extensively explored in recent decades due to their wide-range applications in …
have been extensively explored in recent decades due to their wide-range applications in …
Recent developments in phase inversion emulsification
Emulsions are multiphasic fluid systems in which liquid droplets are dispersed in another
immiscible liquid. The main components of an emulsion are the two liquid phases, typically …
immiscible liquid. The main components of an emulsion are the two liquid phases, typically …
Nanoparticles fabricated from bulk solid lipids: Preparation, properties, and potential food applications
Q Zhong, L Zhang - Advances in colloid and interface science, 2019 - Elsevier
Unlike conventional emulsions, solid lipids are used to prepare solid lipid nanoparticles
(SLNs) with crystalline structures and nanostructured lipid carriers (NLCs) with imperfect …
(SLNs) with crystalline structures and nanostructured lipid carriers (NLCs) with imperfect …
Study on the kinetics of formation process of emulsion of heavy oil and its functional group components
J Liu, C Sun, Z Lun, Y Li, X Tang, Q Zhang, P Yang - Scientific Reports, 2024 - nature.com
Enhanced oil recovery (EOR) by in situ formation of oil-in-water emulsion in heavy oil cold
production technology has received growing interest from the petroleum industry. We …
production technology has received growing interest from the petroleum industry. We …