Emulsion formation by homogenization is commonly used in food production and research
to increase product stability and to design colloidal structures. High-energy methods such as …

Background The high pressure homogenizer (HPH) in pharmaceutical industry is
specifically used for size reduction, mixing, and stabilization of dispersions or droplets. In …

Oil-in-water Pickering emulsions were successfully prepared via high-energy
microfluidization using cellulose nanocrystals (CNC) as interfacial stabilizers. The influence …

The objective of this study was to explore the influence of different particle concentrations
(0.5%–3.0%, w/v), microfluidization pressures (0–150 MPa) and heating temperatures (30 …

Nanoemulsions are utilized within the food, pharmaceutical, and personal care industries
because of their unique physicochemical properties and functional attributes: high optical …

A comparison of the emulsification performance of a high-pressure valve homogeniser
(HPH) and a Microfluidizer has been carried out for a range of different oil to aqueous phase …

Nanoemulsions are being increasingly utilized within the pharmaceutical, food, personal
care, and chemical industries because of their unique physicochemical properties and …

Nanoemulsions are considered as ideal vehicles for nanoencapsulation of food bioactive
ingredients and nutraceuticals. They serve as nanocarriers in many different materials as …

The breakup of drops is investigated in a scale-up model mimicking the flow in an
emulsification device ie, high-pressure homogenizer (HPH). The breakup phenomenon is …

High‐pressure homogenization (HPH) and ultrahigh‐pressure homogenization (UHPH) are
emerging food processing techniques for stabilizing emulsions and food components under …