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Nanoemulsions : formulation, applications, and characterization / edited by Seid Mahdi Jafari, David Julian McClements.

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Electronic resources

Subject: Emulsions.
Food > Analysis.
Food > Biotechnology.
Nanotechnology.
Food industry and trade > Technological innovations.
Genre: Electronic books.

Record details

  • ISBN: 9780128118399
  • ISBN: 0128118393
  • Physical Description: 1 online resource
  • Publisher: London, United Kingdom ; Academic Press, an imprint of Elsevier, [2018]

Content descriptions

Bibliography, etc. Note: Includes bibliographical references and index.
Formatted Contents Note: Front Cover; Inside Front Cover; Inside Front Endsheet; Nanoemulsions: Formulation, Applications, and Characterization; Copyright; Contents; Contributors; Preface; Part I: Nanoemulsion Basics; Chapter 1: General Aspects of Nanoemulsions and Their Formulation; 1.1. Introduction; 1.2. Structure of Nanoemulsions; 1.3. Nanoemulsion Fabrication; 1.4. Nanoemulsion Particle Properties; 1.5. Nanoemulsion Stability; 1.6. Nanoemulsion Ingredients; 1.7. Physicochemical Properties of Nanoemulsions; 1.8. Nanoemulsion Characterization; 1.9. Applications of Nanoemulsions; 1.10. Conclusion; References.
Chapter 2: Overview of Nanoemulsion Properties: Stability, Rheology, and Appearance2.1. Introduction; 2.2. Importance of Physicochemical Properties; 2.2.1. General Physicochemical Properties of Nanoemulsions; 2.2.2. Importance of Physicochemical Properties; 2.2.2.1. Stability; 2.2.2.2. Appearance; 2.2.2.3. Rheology; 2.2.2.4. Release Characteristics; 2.2.3. Structure-Function Relationships; 2.2.3.1. Droplet Composition; 2.2.3.2. Droplet Concentration; 2.2.3.3. Droplet Size; 2.2.3.4. Droplet Charge; 2.2.3.5. Physical State of the Droplets; 2.3. Stability; 2.3.1. Gravitational Separation.
2.3.2. Droplet Aggregation2.3.3. Ostwald Ripening; 2.3.4. Chemical Stability; 2.4. Rheological Properties; 2.4.1. Dilute Systems; 2.4.2. Concentrated Systems; 2.4.2.1. No Long-Range Colloidal Interactions; 2.4.2.2. Repulsive Interactions; 2.4.2.3. Attractive Interactions; 2.5. Appearance; 2.5.1. Measurements of Optical Properties; 2.5.2. Major Factors Influencing Nanoemulsion Color; 2.5.2.1. Droplet Size and Concentration; 2.5.2.2. Refractive Index Contrast; 2.5.2.3. Absorption Spectrum; 2.6. Conclusions; References; Part II: Preparation of Nanoemulsions by Low-Energy Methods.
Chapter 3: Catastrophic Phase Inversion Techniques for Nanoemulsification3.1. Introduction; 3.2. The Role of Self-Assembly and Interfacial Properties in CPI; 3.3. Describing CPI Using Phase Diagrams and Emulsification Maps; 3.3.1. Phase Behavior and Its Role in Phase Inversion; 3.3.2. Emulsification Maps Representing CPI; 3.4. CPI Using Solid Particles; 3.5. The Effect of Hydrodynamic Processing and Physicochemical Variables; 3.6. Conclusions; References; Chapter 4: Transitional Nanoemulsification Methods; 4.1. Introduction.
4.2. The Role of PEGylated Nonionic Surfactants on Transitional Emulsification Methods4.3. Transitional Emulsification Methods, Emulsion Phase Inversion, Spontaneous Emulsification, and Universality of the P ... ; 4.3.1. PIT Method; 4.3.2. Spontaneous Emulsification and the Universality of Transitional Emulsification; 4.3.3. Critical Difference Between Spontaneous Nanoemulsions and Microemulsions; 4.4. Applications of Transitional Nanoemulsions for Encapsulation of Active Principle Ingredients; 4.5. Conclusion; References; Further Reading.
Summary: Nanoemulsions: Formulation, Applications, and Characterization provides detailed information on the production, application and characterization of food nanoemulsion as presented by experts who share a wealth of experience. Those involved in the nutraceutical, pharmaceutical and cosmetic industries will find this a useful reference as it addresses findings related to different preparation and formulation methods of nanoemulsions and their application in different fields and products. As the last decade has seen a major shift from conventional emulsification processes towards nanoemulsions that both increase the efficiency and stability of emulsions and improve targeted drug and nutraceutical delivery, this book is a timely resource.
Source of Description Note: Vendor-supplied metadata.
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