Formation of nanoemulsions stabilized by model food-grade emulsifiers using high-pressure homogenization: Factors affecting particle size

Acosta, 2009, Bioavailability of nanoparticles in nutrient and nutraceutical delivery, Current Opinion in Colloid & Interface Science, 14, 3, 10.1016/j.cocis.2008.01.002

Anton, 2008, Design and production of nanoparticles formulated from nano-emulsion templates – a review, Journal of Controlled Release, 128, 185, 10.1016/j.jconrel.2008.02.007

Azeem, 2009, Components screening and influence of surfactant and cosurfactant on nanoemulsion formation, Current Nanoscience, 5, 220, 10.2174/157341309788185505

Azeem, 2009, Nanoemulsion components screening and selection: a technical note, AAPS PharmSciTech, 10, 69, 10.1208/s12249-008-9178-x

Bouchemal, 2004, Nano-emulsion formulation using spontaneous emulsification: solvent, oil and surfactant optimisation, International Journal of Pharmaceutics, 280, 241, 10.1016/j.ijpharm.2004.05.016

Chaiyasit, 2008, Impact of surface-active compounds on physicochemical and oxidative properties of edible oil, Journal of Agricultural and Food Chemistry, 56, 550, 10.1021/jf072071o

Chanasattru, 2007, Physicochemical basis for cosolvent modulation of beta-lactoglobulin functionality: interfacial tension study, Food Research International, 40, 1098, 10.1016/j.foodres.2007.06.003

Chu, 2007, Preparation and characterization of beta-carotene nanodispersions prepared by solvent displacement technique, Journal of Agricultural and Food Chemistry, 55, 6754, 10.1021/jf063609d

Freitas, 2005, Microencapsulation by solvent extraction/evaporation: reviewing the state of the art of microsphere preparation process technology, Journal of Controlled Release, 102, 313, 10.1016/j.jconrel.2004.10.015

Gutierrez, 2008, Nano-emulsions: new applications and optimization of their preparation, Current Opinion in Colloid & Interface Science, 13, 245, 10.1016/j.cocis.2008.01.005

Hakansson, 2009, Dynamic simulation of emulsion formation in a high pressure homogenizer, Chemical Engineering Science, 64, 2915, 10.1016/j.ces.2009.03.034

Hiemenz, 1997

Hu, 2004, Nanoparticle engineering processes for enhancing the dissolution rates of poorly water soluble drugs, Drug Development and Industrial Pharmacy, 30, 233, 10.1081/DDC-120030422

Huang, 2010, Bioavailability and delivery of nutraceuticals using nanotechnology, Journal of Food Science, 75, R50, 10.1111/j.1750-3841.2009.01457.x

Jafari, 2006, Nano-emulsion production by sonication and microfluidization – a comparison, International Journal of Food Properties, 9, 475, 10.1080/10942910600596464

Jafari, 2007, Production of sub-micron emulsions by ultrasound and microfluidization techniques, Journal of Food Engineering, 82, 478, 10.1016/j.jfoodeng.2007.03.007

Jafari, 2008, Re-coalescence of emulsion droplets during high-energy emulsification, Food Hydrocolloids, 22, 1191, 10.1016/j.foodhyd.2007.09.006

Karbstein, 1995, Developments in the continuous mechanical production of oil-in-water macro-emulsions, Chemical Engineering and Processing, 34, 205, 10.1016/0255-2701(94)04005-2

Kesisoglou, 2007, Application of nanoparticles in oral delivery of immediate release formulations, Current Nanoscience, 3, 183, 10.2174/157341307780619251

Leong, 2009, Minimising oil droplet size using ultrasonic emulsification, Ultrasonics Sonochemistry, 16, 721, 10.1016/j.ultsonch.2009.02.008

Lesmes, 2009, Structure–function relationships to guide rational design and fabrication of particulate food delivery systems, Trends in Food Science & Technology, 20, 448, 10.1016/j.tifs.2009.05.006

McClements, 2002, Colloidal basis of emulsion color, Current Opinion in Colloid & Interface Science, 7, 451, 10.1016/S1359-0294(02)00075-4

McClements, 2002, Theoretical prediction of emulsion color, Advances in Colloid and Interface Science, 97, 63, 10.1016/S0001-8686(01)00047-1

McClements, 2005, Food emulsions: Principles, practice, and techniques, 10.1201/9781420039436

McClements, 2010, Emulsion design to improve the delivery of functional lipophilic components, Annual Review of Food Science and Technology, 1, 241, 10.1146/annurev.food.080708.100722

McClements, 2007, Emulsion-based delivery systems for lipophilic bioactive components, Journal of Food Science, 72, R109, 10.1111/j.1750-3841.2007.00507.x

Perrier-Cornet, 2005, Comparison of emulsification efficiency of protein-stabilized oil-in-water emulsions using jet, high pressure and colloid mill homogenization, Journal of Food Engineering, 66, 211, 10.1016/j.jfoodeng.2004.03.008

Rampon, 2003, Evidence that homogenization of BSA-stabilized hexadecane-in-water emulsions induces structure modification of the nonadsorbed protein, Journal of Agricultural and Food Chemistry, 51, 5900, 10.1021/jf0342526

Sanguansri, 2006, Nanoscale materials development – a food industry perspective, Trends in Food Science & Technology, 17, 547, 10.1016/j.tifs.2006.04.010

Schubert, 2003, Product engineering of dispersed systems, Trends in Food Science & Technology, 14, 9, 10.1016/S0924-2244(02)00245-5

Schubert, 2004, Product and formulation engineering of emulsions, Chemical Engineering Research & Design, 82, 1137, 10.1205/cerd.82.9.1137.44154

Schultz, 2004, High-pressure homogenization as a process for emulsion formation, Chemical Engineering & Technology, 27, 361, 10.1002/ceat.200406111

Seekkuarachchi, 2006, Formation and characterization of submicrometer oil-in-water (O/W) emulsions, using high-energy emulsification, Industrial & Engineering Chemistry Research, 45, 372, 10.1021/ie050323+

Stang, 1994, Adsorption-kinetics of emulsifiers at oil–water interfaces and their effect on mechanical emulsification, Chemical Engineering and Processing, 33, 307, 10.1016/0255-2701(94)02000-0

Stauffer, 1999

Tadros, 2004, Formation and stability of nano-emulsions, Advances in Colloid and Interface Science, 108–109, 303, 10.1016/j.cis.2003.10.023

Tan, 2005, beta-Carotene nanodispersions: preparation, characterization and stability evaluation, Food Chemistry, 92, 661, 10.1016/j.foodchem.2004.08.044

Tcholakova, 2003, Interrelation between drop size and protein adsorption at various emulsification conditions, Langmuir, 19, 5640, 10.1021/la034411f

Velikov, 2008, Colloidal delivery systems for micronutrients and nutraceuticals, Soft Matter, 4, 1964, 10.1039/b804863k

Walstra, 1993, Principles of emulsion formation, Chemical Engineering Science, 48, 333, 10.1016/0009-2509(93)80021-H

Walstra, 2003

Weiss, 2008, Solid lipid nanoparticles as delivery systems for bioactive food components, Food Biophysics, 3, 146, 10.1007/s11483-008-9065-8

Whitehurst, 2006

Wissing, 2004, Solid lipid nanoparticles for parenteral drug delivery, Advanced Drug Delivery Reviews, 56, 1257, 10.1016/j.addr.2003.12.002

Wooster, 2008, impact of oil type on nanoemulsion formation and Ostwald ripening stability, Langmuir, 24, 12758, 10.1021/la801685v

Yin, Chu, Kobayashi, & Nakajima (2008). Performance of selected emulsifiers and their combinations in the preparation of beta-carotene nanodispersions. In 9th International hydrocolloids conference, Singapore.

Yuan, 2008, Characterization and stability evaluation of beta-carotene nanoemulsions prepared by high pressure homogenization under various emulsifying conditions, Food Research International, 41, 61, 10.1016/j.foodres.2007.09.006