Crystallized miniemulsions: Influence of operating parameters during high-pressure homogenization on size and shape of particles

Gramdorf, S.; Hermann, Stephanie; Hentschel, A.; Schrader, Katrin; Müller, Rainer H.; Kumpugdee-Vollrath, Mont; Kraume, Matthias

doi:10.1016/j.colsurfa.2008.07.016

Cited by 35 publications

(11 citation statements)

References 9 publications

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“…pressure, temperature and homogenization cycles. 42,43 High-energy emulsification allows for a greater control of particle size and a larger variance in the composition, but may not be suitable for use with temperature-sensitive drugs.…”

Section: Preparation Of Nanoemulsionsmentioning

confidence: 98%

Nanoemulsions in Medicine

Tucker¹,

Mecozzi²

2014

Frontiers in Nanobiomedical Research

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Herein, the use of nanoemulsions (NEs) -described as metastable emulsions consisting of sub-500-nm sized droplets -in medicine is discussed. The ambiguity associated with defi ning NEs is elaborated upon, and the nature of NEs is contrasted with that of microemulsions (MEs). The various high-and low-energy methods, by which NE are prepared, are discussed, and stability issues are elaborated upon. Finally, specifi c examples concerning the use of NEs in medicine are given, including: drug delivery vehicles, mucosal vaccine vectors, topical antimicrobials and MRI/ ultrasonography contrast agents.

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Section: Preparation Of Nanoemulsionsmentioning

confidence: 98%

Nanoemulsions in Medicine

Tucker¹,

Mecozzi²

2014

Frontiers in Nanobiomedical Research

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“…A PI value of 0.1-0.3 indicates a narrow size distribution whereas a PI value greater than 0.3 indicate a very broad size distribution [20,22]. For the freeze-dried DM nanosuspension powder, a low PI was found to be 0.12 ± 0.03 indicating a narrow particle size distribution profile [23]. Zeta potential analysis was performed to get information about the surface properties of the nanocrystal.…”

Section: Particle Size and Zeta Potential Analysismentioning

confidence: 99%

Development and in vitro evaluation of deacety mycoepoxydiene nanosuspension

Wang¹,

Liu²,

Zhang³

et al. 2011

Colloids and Surfaces B: Biointerfaces

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“…Microfluidization is a high-pressure homogenization method commonly used to produce oil-in-water (O/W) micro-and nanoemulsions (Brösel and Schubert 1999;Gramdorf et al 2008;Schuch et al 2013). This process involves deformation, collision, and sometimes cavitation to emulsify or disperse a liquid-liquid system or deagglomerate and disperse a solid in to a liquid in an IX ; Microfluidics 2008), thus producing a particle-size homogeneous distribution ).…”

Section: Nanoemulsion Formation By Microfluidizationmentioning

confidence: 99%

Food Nanoscience and Nanotechnology

Hernández‐Sánchez¹,

Fidel²,

Gutiérrez-Ĺopez³

2015

Food Engineering Series

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Springer's Food Engineering Series is essential to the Food Engineering profession, providing exceptional texts in areas that are necessary for the understanding and development of this constantly evolving discipline. The titles are primarily reference-oriented, targeted to a wide audience including food, mechanical, chemical, and electrical engineers, as well as food scientists and technologists working in the food industry, academia, regulatory industry, or in the design of food manufacturing plants or specialized equipment. This work is subject to copyright. All rights are reserved by the Publisher, whether the whole or part of the material is concerned, specifically the rights of translation, reprinting, reuse of illustrations, recitation, broadcasting, reproduction on microfilms or in any other physical way, and transmission or information storage and retrieval, electronic adaptation, computer software, or by similar or dissimilar methodology now known or hereafter developed. The use of general descriptive names, registered names, trademarks, service marks, etc. in this publication does not imply, even in the absence of a specific statement, that such names are exempt from the relevant protective laws and regulations and therefore free for general use. The publisher, the authors and the editors are safe to assume that the advice and information in this book are believed to be true and accurate at the date of publication. Neither the publisher nor the authors or the editors give a warranty, express or implied, with respect to the material contained herein or for any errors or omissions that may have been made. Printed on acid-free paper PrefaceFood nanoscience and nanotechnology are emergent disciplines that have grown enormously in the last years due to the attractive properties that a number of foodrelated materials have at the nanoscale. Understanding basic principles of such properties constitutes the basis for building a robust knowledge base for developing products with improved and novel characteristics.Understanding fundamentals of food nanotechnology represents a huge challenge for universities, industries and the public sector. The complex mechanisms involved in the research, development, production and legislation of food nanoproducts are studied under multi-and inter-disciplinary scopes. Bearing this in mind, this book was conceived.This book aims to contribute to basic and applied knowledge on these fields by presenting recent advances in selected topics of food nanoscience and nanotechnology, and is divided into a total of 17 chapters. The first chapter presents an overview to the field; the following chapter discusses general techniques for studying foodrelated nanomaterials, followed by six chapters on specific techniques for preparing food nanomaterials while the next contribution on dispersed systems illustrates this important and vast field. The book continues with three chapters on food nanocomposites, including those for packing purposes, and two chapters on advanced aspects of food nan...

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Crystallized miniemulsions: Influence of operating parameters during high-pressure homogenization on size and shape of particles

Cited by 35 publications

References 9 publications

Nanoemulsions in Medicine

Nanoemulsions in Medicine

Development and in vitro evaluation of deacety mycoepoxydiene nanosuspension

Food Nanoscience and Nanotechnology

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