| Description |
1 online resource (294 p.). |
| Series |
Micro and Nano Technologies |
|
Micro & nano technologies.
|
| Note |
Description based upon print version of record. |
| Contents |
Front Cover -- INDUSTRIAL APPLICATIONS OF NANOEMULSION -- INDUSTRIAL APPLICATIONS OF NANOEMULSION -- Copyright -- Contents -- List of contributors -- Preface -- 1 -- Basics of nanoemulsion: Synthesis and characterization -- 1. Introduction -- 2. Formation of nanoemulsion -- 2.1 Low-energy methods -- 2.1.1 Spontaneous emulsification -- 2.1.2 Phase inversion composition and phase transition temperature -- 2.1.3 Bubble bursting method -- 2.1.4 Evaporative ripening -- 2.2 High-energy emulsification methods -- 2.2.1 High-pressure homogenization -- 2.2.2 Microfluidizer -- 2.2.3 Ultrasonication |
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3. Factors affecting nanoemulsions -- 4. Characterization -- 4.1 Dynamic light scattering -- 4.2 Zeta potential -- 4.3 Viscosity -- 4.4 Atomic force microscope -- 4.5 Fluorescence -- 4.6 Conductivity -- 4.7 Transmission electron microscopy (TEM) -- 4.8 Small angle X-ray scattering (SAXS), small angle neutron scattering (SANS), and nuclear magnetic resonance (NMR) -- 4.9 Stability studies -- 5. Conclusion -- Acknowledgements -- References -- 2 -- Functionalization and industrial-scale fabrication of nanoemulsion with relevant application in pharmaceutical, food, a ... -- 1. Introduction |
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2. Functionalization of NEm -- 2.1 Polymer-functionalized nanoemulsions -- 2.2 Polysaccharides-functionalized NEm -- 2.2.1 Cellulose-based NEm -- 2.2.2 Chitosan-based NEm -- 2.2.3 Pectin-functionalized nanoemulsion -- 2.2.4 Alginate-functionalized NEm -- 2.3 Lipid-based nanoemulsion -- 2.4 Silica-functionalized nanoemulsion -- 3. Industrial-scale fabrication of nanoemulsion -- 3.1 High-pressure homogenization -- 3.2 Microfluidization method -- 3.3 Ultrasonication method -- 4. Future scope and potential of nanoemulsion for commercialization -- 5. Conclusion -- Acknowledgments -- References |
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3 -- Application of nanoemulsion in food and packaging industry -- 1. Introduction -- 2. Properties of nanoemulsion in light of food industry -- 2.1 Stability -- 2.2 Optical properties -- 2.3 Rheology -- 3. Effect of nanoemulsion on food properties -- 3.1 Appearance and color -- 3.2 pH control -- 3.3 Water adsorption and humidity -- 3.4 Oxidation of food -- 3.5 Shape -- 4. Food packaging materials based on nanoemulsion -- 5. Various food industrial application of nanoemulsion -- 5.1 Dairy industry -- 5.2 Beverage industry -- 5.3 Agricultural industry -- 6. Conclusion and future prospects |
| Bibliography |
References -- Further reading -- 4 - Nanoemulsions in comparison with conventional emulsions for biomedical applications: An overview -- 1. Introduction -- 2. General aspects -- 2.1 General considerations -- 2.2 Type of emulsions as a function of droplet sizes -- 3. Methods for preparation of nano-emulsions -- 4. Characteristics and properties of nanoemulsions -- 5. Applications of emulsions in different aspects of medicine -- 5.1 Different types of administration for nanoemulsion formulations -- 5.2 Emulsions for diagnosis or treatments of cancers |
| Note |
5.3 Nanoemulsion formulations for treatment of diabetes |
| Subject |
Nanostructured materials.
|
|
Emulsions.
|
|
Nanomatériaux.
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|
Émulsions.
|
|
emulsion.
|
| Added Author |
Kailasam, Kamalakannan.
|
|
Jha, Menaka.
|
|
Hussain, Chaudhery Mustansar.
|
| Other Form: |
Print version: Kailasam, Kamalakannan Industrial Applications of Nanoemulsion San Diego : Elsevier,c2023 9780323900478 |
| ISBN |
9780323900485 |
|
0323900488 |
|
9780323900478 |
|
032390047X |
| Standard No. |
AU@ 000076032544 |
|
