| 书目名称 | Ultrasonic Production of Nano-emulsions for Bioactive Delivery in Drug and Food Applications |
| 编辑 | Thomas Seak Hou Leong,Sivakumar Manickam,Muthupand |
| 视频video | |
| 概述 | Presents state-of-the-art advances and trends in the development of nanoemulsions for functional foods and bioactive delivery.Serves as a concise guide to ultrasonic principles and mechanisms for emul |
| 丛书名称 | SpringerBriefs in Molecular Science |
| 图书封面 |  |
| 描述 | .This SpringerBrief provides an overview of ultrasonic emulsification and an update on recent advances in developing stable emulsions for the creation of novel drugs and functional foods, with a focus on bioactive delivery in these products..Emulsification is the process of combining two or more immiscible liquids to form a semi-stable mixture. These two liquids generally consist of an organic (oil) phase and an aqueous (water) phase that is stabilized by the addition of an emulsifier. Most common emulsions are of the oil-in-water (O/W) type, but can also be of water-in-oil (W/O) or even multiple emulsion types (i.e. double emulsions) in the form of water-in-oil-in-water (W/O/W) or oil-in-water-in-oil (O/W/O) phases. The formation of an emulsion requires input of energy to distribute the disperse phase in the continuous phase in small-sized droplets that are able to resist instability. There is great interest in the use of ultrasound to produce emulsions, as it is able to do sorelatively efficiently and effectively compared to existing techniques such as rotor stator, high-pressure homogenization and microfluidization. The interaction of ultrasound with the hydrocolloids and biopol |
| 出版日期 | Book 2018 |
| 关键词 | Ultrasound; Nano-Emulsions; Drug Delivery; Functional Foods; Essential Oils; Double Emulsions; Ultrasonic |
| 版次 | 1 |
| doi | https://doi.org/10.1007/978-3-319-73491-0 |
| isbn_softcover | 978-3-319-73490-3 |
| isbn_ebook | 978-3-319-73491-0Series ISSN 2191-5407 Series E-ISSN 2191-5415 |
| issn_series | 2191-5407 |
| copyright | The Author(s) 2018 |
发表于 2025-3-21 17:29:13
