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General principles of nanoemulsion formation by high-energy mechanical methods
Kristianstad University, Research Environment Food and Meals in Everyday Life (MEAL). Kristianstad University, Faculty of Natural Science, Avdelningen för mat- och måltidsvetenskap.ORCID iD: 0000-0002-0002-661X
Lunds universitet.
2018 (English)In: Nanoemulsions: formulation, applications, and characterization / [ed] Seid Mahdi Jafari and David Julian McClements, Elsevier, 2018, p. 103-139Chapter in book (Other academic)
Abstract [en]

Emulsion formation is a challenging task. Breaking a large drop into smaller fragments gives rise to an increase in the total interfacial area and, consequently, in the interfacial energy. External energy must, therefore, be supplied to form an emulsion. Nanoemulsion formation is even more challenging since small drops require even higher interfacial energy.

The high-energy methods are designed to supply the energy required for emulsification by subjecting it to a disruptive hydrodynamic stress, that is, laminar or turbulent shear or cavitation. This chapter provides an overview of the current understanding of the mechanical principles of the high-energy methods. It discusses how they give rise to emulsification, both in terms of the traditional stress-balance description and of dynamic theories of emulsification. Special emphasis is placed on the difference between forming micrometer range emulsions and nanoemulsions.

Place, publisher, year, edition, pages
Elsevier, 2018. p. 103-139
National Category
Natural Sciences
Identifiers
URN: urn:nbn:se:hkr:diva-17917DOI: 10.1016/B978-0-12-811838-2.00005-9ISBN: 978-0-12-811838-2 (print)OAI: oai:DiVA.org:hkr-17917DiVA, id: diva2:1189576
Available from: 2018-03-12 Created: 2018-03-12 Last updated: 2018-03-12Bibliographically approved

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CiteExportLink to record
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Citation style
  • apa
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  • vancouver
  • Other style
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  • en-US
  • fi-FI
  • nn-NO
  • nn-NB
  • sv-SE
  • Other locale
More languages
Output format
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  • asciidoc
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