E-resources
Peer reviewed
-
Komaiko, Jennifer S.; McClements, David Julian
Comprehensive reviews in food science and food safety, March 2016, Volume: 15, Issue: 2Journal Article
There is considerable interest in the production of emulsions and nanoemulsions using low‐energy methods due to the fact they are simple to implement and no expensive equipment is required. In this review, the principles of isothermal (spontaneous emulsification and emulsion phase inversion) and thermal (phase inversion temperature) low‐energy methods for nanoemulsion production are presented. The major factors influencing nanoemulsion formation using low‐energy methods and food‐grade components are reviewed: preparation conditions, oil type, surfactant type, surfactant‐to‐oil ratio, and cosolvent or cosurfactant addition. The advantages and disadvantages of different low‐energy and high‐energy methods for fabricating nanoemulsions are highlighted, and potential applications for these techniques are discussed.
![loading ... loading ...](themes/default/img/ajax-loading.gif)
Shelf entry
Permalink
- URL:
Impact factor
Access to the JCR database is permitted only to users from Slovenia. Your current IP address is not on the list of IP addresses with access permission, and authentication with the relevant AAI accout is required.
Year | Impact factor | Edition | Category | Classification | ||||
---|---|---|---|---|---|---|---|---|
JCR | SNIP | JCR | SNIP | JCR | SNIP | JCR | SNIP |
Select the library membership card:
If the library membership card is not in the list,
add a new one.
DRS, in which the journal is indexed
Database name | Field | Year |
---|
Links to authors' personal bibliographies | Links to information on researchers in the SICRIS system |
---|
Source: Personal bibliographies
and: SICRIS
The material is available in full text. If you wish to order the material anyway, click the Continue button.