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Ultrasonic production of nano-emulsi...

Leong, Thomas Seak Hou.

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Ultrasonic production of nano-emulsions for bioactive delivery in drug and food applications

紀錄類型:	書目-電子資源 : Monograph/item
正題名/作者:	Ultrasonic production of nano-emulsions for bioactive delivery in drug and food applications/ by Thomas Seak Hou Leong ... [et al.].
其他作者:	Leong, Thomas Seak Hou.
出版者:	Cham :Springer International Publishing : : 2018.,
面頁冊數:	xii, 36 p. :ill. (some col.), digital ;24 cm.
內容註:	Introduction -- Selection of Operating Parameters -- Applications of Ultrasonic Emulsification -- Mechanisms of Ultrasonic Emulsification -- Influence of Gas Content -- Ultrasonic Frequency -- Delivery of Anti-Cancer Drugs -- Future Trends and Outlook -- References.
Contained By:	Springer eBooks
標題:	Emulsions. -
電子資源:	http://dx.doi.org/10.1007/978-3-319-73491-0
ISBN:	9783319734910

Ultrasonic production of nano-emulsions for bioactive delivery in drug and food applications
Ultrasonic production of nano-emulsions for bioactive delivery in drug and food applications[electronic resource] /by Thomas Seak Hou Leong ... [et al.]. - Cham :Springer International Publishing :2018. - xii, 36 p. :ill. (some col.), digital ;24 cm. - SpringerBriefs in molecular science,2191-5407. - SpringerBriefs in molecular science..

Introduction -- Selection of Operating Parameters -- Applications of Ultrasonic Emulsification -- Mechanisms of Ultrasonic Emulsification -- Influence of Gas Content -- Ultrasonic Frequency -- Delivery of Anti-Cancer Drugs -- Future Trends and Outlook -- References.

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 so relatively efficiently and effectively compared to existing techniques such as rotor stator, high-pressure homogenization and microfluidization. The interaction of ultrasound with the hydrocolloids and biopolymers that are often used to stabilize emulsions can offer advantages such as improved stability or greater control of formed droplet size distributions.

ISBN: 9783319734910

Standard No.: 10.1007/978-3-319-73491-0doiSubjects--Topical Terms:

604588
Emulsions.

LC Class. No.: TP156.E6 / U487 2018

Dewey Class. No.: 660.294514

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