Factors affecting the formation of highly concentrated emulsions and nanoemulsions-Reference-Cited by-同舟云学术

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Factors affecting the formation of highly concentrated emulsions and nanoemulsions

Published:2019-10 Issue: Volume:578 Page:123577
ISSN:0927-7757
Container-title:Colloids and Surfaces A: Physicochemical and Engineering Aspects
language:en
Short-container-title:Colloids and Surfaces A: Physicochemical and Engineering Aspects

Author:

Artiga-Artigas María,Montoliu-Boneu Júlia,Salvia-Trujillo Laura,Martín-Belloso Olga

Funder

Ministry of Economy, Industry and Competitiveness

University of Lleida

Secretaria d’Universitats i Recerca del Departament d’Empresa i Coneixement de la Generalitat de Catalunya

Publisher

Elsevier BV

Subject

Colloid and Surface Chemistry

Reference31 articles.

1. Physical chemistry of highly concentrated emulsions;Foudazi;Adv. Colloid Interface Sci.,2015

2. Food Hydrocolloids Fabrication of oil-in-water nanoemulsions by dual-channel micro fluidization using natural emulsifiers: saponins, phospholipids, proteins, and polysaccharides;Bai;Food Hydrocoll.,2016

3. Development of industrially feasible concentrated 30% and 40% nanoemulsions for intravenous drug delivery, Drug Dev;Muller;Ind. Pharm.,2012

4. Production of highly concentrated oil-in-water emulsions using dual-channel microfluidization: use of individual and mixed natural emulsifiers (saponin and lecithin);Luo;Food Res. Int.,2017

5. Highly concentrated emulsions;Princen;J. Colloid Interface Sci.,1980

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