The use of ultrasonics for nanoemulsion preparation

  title={The use of ultrasonics for nanoemulsion preparation},
  author={Sandra E. Kentish and Tim J. Wooster and Muthupandian Ashokkumar and S. Balachandran and Raymond F. Mawson and Lloyd Simons},
  journal={Innovative Food Science and Emerging Technologies},
Applications of ultrasound for the functional modification of proteins and submicron emulsion fabrication
This thesis aims to advance the understanding of ultrasonic processing for the alteration of food microstructures. It considers the impact of ultrasonic processing upon protein structure and for
Thermal Effects in Nanoemulsification by Ultrasound
A significant part of energy in sonication is dissipated as heat, which, if not controlled, can adversely affect the sonication efficiency as well as the emulsion properties. In this research,
Ultrasound improving the physical stability of oil-in-water emulsions stabilized by almond proteins.
US technology could be applied to produce more stable O/W food emulsions stabilized by proteins, including almond protein isolate, which is more resistant to salt than untreated samples.


Nano-Emulsion Production by Sonication and Microfluidization—A Comparison
The efficiency of sonication and microfluidization to produce nano-emulsions were evaluated in this study. The purpose was to produce an oil-in-water nano-emulsion of d-limonene to apply it in the
Performance of sonication and microfluidization for liquid-liquid emulsification.
  • Y. Maa, C. Hsu
  • Chemistry, Engineering
    Pharmaceutical development and technology
  • 1999
The results derived from this study can serve as a basis for the evaluation of large-scale liquid-liquid emulsification in the microencapsulation process and homogenization is in general a more effective liquid- liquid emulsifying method.
Formation and stability of nano-emulsions.
Functional characteristics of protein stabilized emulsions: emulsifying behaviour of proteins in a sonifier.
Protein stabilized emulsions made up of 40% soybean oil by weight and protein dispersions of 2.5% (w/w) protein content have been prepared in an ultrasonic device. The emulsifying apparatus was
Formation of sunflower oil emulsions stabilized by whey proteins with high-pressure homogenization (up to 350 MPa): effect of pressure on emulsion characteristics
A new ultra-high-pressure homogenizer was used to make very fine oil in water emulsions. The effect of pressures up to 350 MPa on sunflower oil (20%) in water emulsions was studied. The emulsifier
Acoustic emulsification. Part 1. The instability of the oil-water interface to form the initial droplets
A technique has been developed to study the phenomenon of ultrasonic emulsification in which oil is dispersed as a fine suspension into water at 20 kHz. It was found that the emulsification takes
Acoustic emulsification. Part 2. Breakup of the large primary oil droplets in a water medium
A theoretical model is presented for the liquid-liquid emulsification phenomenon based on the deformation and breakup of an oil droplet exposed to a cavitation shock wave generated by an acoustic