2014
DOI: 10.1016/j.indcrop.2013.10.046
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A multivariate modeling for analysis of factors controlling the particle size and viscosity in palm kernel oil esters-based nanoemulsions

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Cited by 16 publications
(13 citation statements)
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“…Emulsions are formed by the dispersion of one liquid, usually oil phase, into a second immiscible liquid, water or aqueous phase [12]. Emulsions are typically distinguished by their particle size and stabilization into three main categories namely macro-, nano-and microemulsions [13].…”
Section: Nanoemulsionsmentioning
confidence: 99%
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“…Emulsions are formed by the dispersion of one liquid, usually oil phase, into a second immiscible liquid, water or aqueous phase [12]. Emulsions are typically distinguished by their particle size and stabilization into three main categories namely macro-, nano-and microemulsions [13].…”
Section: Nanoemulsionsmentioning
confidence: 99%
“…High-energy methods have the ability to produce submicron emulsions from a large variety of materials, displaying homogenous flow and narrow droplet size distribution and thus have the potential to be utilized on an industrial scale [12,29]. However, there are a number of limitations to this method.…”
Section: <Table 2>mentioning
confidence: 99%
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“…54 The width of the particle-size distribution was not strongly influenced by mixing rate, as described by Saberi et al 55 Similar results were observed for emulsion-droplet size and mixing rate for emulsification of nanoemulsions. 53,56 Previous studies 55,57 suggested that gentle mixing was needed to form very fine droplets, highlighting the importance of controlling this parameter. Mixing had to be more vigorous to obtain phase transitions.…”
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confidence: 99%