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General Principles of Nanoemulsion Formation by High-Energy Mechanical Methods

Håkansson, Andreas (author)
Kristianstad University,Food and Meals in Everyday Life (MEAL),Department of Food and Meal Science,Avdelningen för mat- och måltidsvetenskap
Rayner, Marilyn (author)
Lund University,Lunds universitet,Avdelningen för livsmedel och läkemedel,Institutionen för processteknik och tillämpad biovetenskap,Institutioner vid LTH,Lunds Tekniska Högskola,Division of Food and Pharma,Department of Process and Life Science Engineering,Departments at LTH,Faculty of Engineering, LTH
Mahdi, Seid (creator_code:editor_t)
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Julian, David (creator_code:editor_t)
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 (creator_code:org_t)
ISBN 9780128118382
Docklands, Victoria : Elsevier, 2018
2018
English 37 s.
In: Nanoemulsions : Formulation, Applications, and Characterization - Formulation, Applications, and Characterization. - Docklands, Victoria : Elsevier. - 9780128118382 - 9780128118399 ; , s. 103-139, s. 103-139
  • Book chapter (peer-reviewed)
Abstract Subject headings
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  • 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.

Subject headings

TEKNIK OCH TEKNOLOGIER  -- Annan teknik -- Livsmedelsteknik (hsv//swe)
ENGINEERING AND TECHNOLOGY  -- Other Engineering and Technologies -- Food Engineering (hsv//eng)

Keyword

Cavitation
Coalescence
Drop breakup
Emulsification
Fragmentation
Laminar shear
Turbulent stress

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Håkansson, Andre ...
Rayner, Marilyn
Mahdi, Seid
Julian, David
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ENGINEERING AND TECHNOLOGY
ENGINEERING AND ...
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and Food Engineering
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Nanoemulsions : ...
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Lund University
Kristianstad University College

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