The DOI matches its Crossref record; 52 of the 52 references it cites were found in a registry or an index.
Formation of Food‐Grade Nanoemulsions Using Low‐Energy Preparation Methods: A Review of Available Methods
Abstract
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.
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Cites
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Self-citationNanoemulsions: formation, structure, and physical properties
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Cited by
Nanoemulsions and Their Potential Applications in Food Industry
Aswathanarayan, J. B., & Vittal, R. R. (2019) · Frontiers in Sustainable Food Systems · doi:10.3389/fsufs.2019.00095 · Cited by 502
Raveau, R., Fontaine, J., & Lounès-Hadj Sahraoui, A. (2020) · Foods · doi:10.3390/foods9030365 · Cited by 482
Techniques for Formulation of Nanoemulsion Drug Delivery System: A Review
Kumar, M., Bishnoi, R. S., Shukla, A. K., & Jain, C. P. (2019) · Preventive Nutrition and Food Science · doi:10.3746/pnf.2019.24.3.225 · Cited by 441
McClements, D. J. (2020) · Biotechnology Advances · doi:10.1016/j.biotechadv.2018.08.004 · Cited by 322
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Metadata
- Authors
- Komaiko, J. S., & McClements, D. J.
- Venue
- Comprehensive Reviews in Food Science and Food Safety
- Publisher
- Wiley
- Published
- 2016-01-08
- Volume
- 15
- Issue
- 2
- Pages
- 331-352
- ISSN
- 1541-4337 (ISSN-L)
- OpenAlex
- W2226836963
- Cited by
- 468
- References
- 52
- FWCI
- 44.67
- Type
- journal article
- Language
- en
- Open access
- closed
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- Komaiko, J. S., & McClements, D. J. (2016). Formation of Food‐Grade Nanoemulsions Using Low‐Energy Preparation Methods: A Review of Available Methods. Comprehensive Reviews in Food Science and Food Safety. https://doi.org/10.1111/1541-4337.12189
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Contains information from the Semantic Scholar Academic Graph Datasets, made available under the ODC Attribution License (ODC-BY 1.0).
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