Journal ArticleDOI
Formation of nanoemulsions stabilized by model food-grade emulsifiers using high-pressure homogenization: Factors affecting particle size
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In this paper, the authors examined the impact of system composition and homogenization conditions on the formation of nanoemulsions using a high-pressure homogenizer (microfluidizer).About:
This article is published in Food Hydrocolloids.The article was published on 2011-07-01. It has received 760 citations till now. The article focuses on the topics: Homogenizer & Homogenization (chemistry).read more
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Food-grade nanoemulsions: formulation, fabrication, properties, performance, biological fate, and potential toxicity.
TL;DR: An overview of the current status of nanoemulsion formulation, fabrication, properties, applications, biological fate, and potential toxicity with emphasis on systems suitable for utilization within the food and beverage industry is provided.
Journal ArticleDOI
Nanoemulsions: formation, properties and applications
TL;DR: The major methods to prepare nanoemulsions, theories to predict droplet size, physical conditions and chemical additives which affect droplet stability, and recent applications are summarized.
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Edible nanoemulsions: fabrication, properties, and functional performance
TL;DR: This tutorial review provides an overview of the current status of nanoemulsion fabrication, properties, and applications with special emphasis on systems suitable for utilization within the food industry.
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Natural emulsifiers - Biosurfactants, phospholipids, biopolymers, and colloidal particles: Molecular and physicochemical basis of functional performance.
TL;DR: The focus of this review article is on the replacement of synthetic surfactants with natural emulsifiers, such as amphiphilic proteins, polysaccharides, biosurfactants, phospholipids, and bioparticles.
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Improving emulsion formation, stability and performance using mixed emulsifiers: A review.
TL;DR: The physicochemical basis for the ability of mixed emulsifiers to enhance emulsion properties is reviewed, including gastrointestinal fate, oxidative stability, antimicrobial activity, and release characteristics, which should facilitate the selection of combinations of emulsifier that will have improved performance in emulsion-based products.
References
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Book
Principles of colloid and surface chemistry
Paul C. Hiemenz,Raj Rajagopalan +1 more
TL;DR: Colloid and surface chemistry - scope and variables sedimentation and diffusion and their equilibrium solution thermodynamics - osmotic and Donnan equilibria the rheology of dispersions static and dynamic light scattering and other radiation scattering surface tension and contact angle - application to pure substances adsorption from solution and monolayer formation colloidal structures in surfactant solutions - association colloids adsorction at gas-solid interfaces van der Waals forces the electrical double layer and double-layer interactions electrophoresis and other electrokinetic phenomena electrostatic and polymer-induced
Book
Food Emulsions: Principles, Practice, and Techniques
TL;DR: In this paper, the authors present an analysis of food emulsion properties using computer modeling of liquid properties and measurements of molecular characteristics, such as colloidal interactions and droplet aggregation, in order to predict colloidal interaction in food emulsions.
Journal ArticleDOI
Formation and stability of nano-emulsions
TL;DR: This review describes the principles of formation and stability of nano-emulsions, namely high energy emulsification (using homogenisers), low energy emulsion preparation, and the principle of the phase inversion temperature (PIT), and the role of the adsorbed layer thickness.
Journal ArticleDOI
Solid lipid nanoparticles for parenteral drug delivery.
TL;DR: The biological activity of parenterally applied SLN and biopharmaceutical aspects such as pharmacokinetic profiles as well as toxicity aspects are reviewed.
Journal ArticleDOI
Design and Production of Nanoparticles Formulated From Nano-Emulsion Templates-A Review
TL;DR: A link between nano-emulsion formulation methods and nanoparticle generation is proposed, while at the same time bearing in mind the above-mentioned parameters for active molecule encapsulation.