Food grade nanoemulsions preparation by rotor-stator homogenization-Reference-Cited by-同舟云学术

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Food grade nanoemulsions preparation by rotor-stator homogenization

Published:2020-05 Issue: Volume:102 Page:105579
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Gazolu-Rusanova Dilek,Lesov Ivan,Tcholakova Slavka,Denkov Nikolai,Ahtchi Badreddine

Funder

PepsiCo Global Beverage R&D

Bulgarian Ministry of Education and Science under the National Research Programme

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference56 articles.

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2. Nano-emulsions and nanocapsules by the pit method: An investigation on the role of the temperature cycling on the emulsion phase inversion;Anton;International Journal of Pharmaceutics,2007

3. The universality of low-energy nanoemulsification;Anton;International Journal of Pharmaceutics,2009

4. Drop breakup in turbulent stirred-tank contraction. Part I: Effect of dispersed-phase viscosity;Calabrese;AIChE Journal,1986

5. Drop breakage in turbulent stirred-tank contractors. Part III: Correlations for mean size and drop size distribution;Calabrese;AIChE Journal,1986

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