Nano-Emulsions; Emulsification Using Low Energy Methods-Reference-Cited by-同舟云学术

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Nano-Emulsions; Emulsification Using Low Energy Methods

Published:2014 Issue:3 Volume:15 Page:119-130
ISSN:1345-7942
Container-title:Japan Journal of Food Engineering
language:en
Short-container-title:Japan J. Food Eng.

Author:

GOHTANI Shoichi¹,PRASERT Waraporn²³

Affiliation:

1. Department of Applied Biological Science, Faculty of Agriculture, Kagawa University

2. Department of Food Science, The United Graduate School of Agricultural Science, Ehime University

3. Institute of Food Research and Product Development, Kasetsart University

Publisher

Japan Society for Food Engineering

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://www.jstage.jst.go.jp/article/jsfe/15/3/15_119/_pdf

Reference48 articles.

1. 1) C. Solans, P. Izquierdo, J. Nolla, N. Azemer, M. J. Garcia- Celma; Nano-emulsions. Curr. Opin. Colloid Interface Sci., 10, 102-110 (2005).

2. 2) J. M. Gutiérrez, C. González, A. Maestro, I. Solè, C. M. Pey, J. Nolla; Nano-emulsions: new applications and optimization of their preparation. Curr. Opin. Colloid Interface Sci., 13, 245-251 (2008).

3. 3) C. Solans, I. Solè; Nano-emulsions; formation by low-energy methods. Curr. Opin. Colloid Interface Sci., 17, 246-254 (2012).

4. 4) P. Fernandez, V. André, J. Rieger, A. Kühnle; Nano-emulsion formation by emulsion phase inversion. Colloids Surf. A: Physicochem. Eng. Asp., 251, 53-58 (2004).

5. 5) T. Tadros, P. Izquierdo, J. Esquena, C. Solans; Formation and stability of nano-emulsions. Adv. Colloid Interface Sci., 108-109, 303-318 (2004).

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