LEADER 04321nam 22006255 450 001 9910298600103321 005 20200703133542.0 010 $a3-319-73491-1 024 7 $a10.1007/978-3-319-73491-0 035 $a(CKB)4100000002485429 035 $a(MiAaPQ)EBC5307253 035 $a(DE-He213)978-3-319-73491-0 035 $a(PPN)224638866 035 $a(EXLCZ)994100000002485429 100 $a20180221d2018 u| 0 101 0 $aeng 135 $aurcnu|||||||| 181 $2rdacontent 182 $2rdamedia 183 $2rdacarrier 200 10$aUltrasonic Production of Nano-emulsions for Bioactive Delivery in Drug and Food Applications /$fby Thomas Seak Hou Leong, Sivakumar Manickam, Gregory J. O. Martin, Wu Li, Muthupandian Ashokkumar 205 $a1st ed. 2018. 210 1$aCham :$cSpringer International Publishing :$cImprint: Springer,$d2018. 215 $a1 online resource (46 pages) $cillustrations 225 1 $aUltrasound and Sonochemistry,$x2511-123X 311 $a3-319-73490-3 327 $aIntroduction -- 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. 330 $aThis SpringerBrief provides an overview of ultrasonic emulsification and an update on recent advances in developing stable emulsions for the creation of novel drugs and functional foods, with a focus on bioactive delivery in these products. Emulsification is the process of combining two or more immiscible liquids to form a semi-stable mixture. These two liquids generally consist of an organic (oil) phase and an aqueous (water) phase that is stabilized by the addition of an emulsifier. Most common emulsions are of the oil-in-water (O/W) type, but can also be of water-in-oil (W/O) or even multiple emulsion types (i.e. double emulsions) in the form of water-in-oil-in-water (W/O/W) or oil-in-water-in-oil (O/W/O) phases. The formation of an emulsion requires input of energy to distribute the disperse phase in the continuous phase in small-sized droplets that are able to resist instability. There is great interest in the use of ultrasound to produce emulsions, as it is able to do so relatively efficiently and effectively compared to existing techniques such as rotor stator, high-pressure homogenization and microfluidization. The interaction of ultrasound with the hydrocolloids and biopolymers that are often used to stabilize emulsions can offer advantages such as improved stability or greater control of formed droplet size distributions. 410 0$aUltrasound and Sonochemistry,$x2511-123X 606 $aChemical engineering 606 $aPharmaceutical technology 606 $aFood?Biotechnology 606 $aPhysical chemistry 606 $aIndustrial Chemistry/Chemical Engineering$3https://scigraph.springernature.com/ontologies/product-market-codes/C27000 606 $aPharmaceutical Sciences/Technology$3https://scigraph.springernature.com/ontologies/product-market-codes/B21010 606 $aFood Science$3https://scigraph.springernature.com/ontologies/product-market-codes/C15001 606 $aPhysical Chemistry$3https://scigraph.springernature.com/ontologies/product-market-codes/C21001 615 0$aChemical engineering. 615 0$aPharmaceutical technology. 615 0$aFood?Biotechnology. 615 0$aPhysical chemistry. 615 14$aIndustrial Chemistry/Chemical Engineering. 615 24$aPharmaceutical Sciences/Technology. 615 24$aFood Science. 615 24$aPhysical Chemistry. 676 $a660.294514 700 $aLeong$b Thomas Seak Hou$4aut$4http://id.loc.gov/vocabulary/relators/aut$01065256 702 $aManickam$b Sivakumar$4aut$4http://id.loc.gov/vocabulary/relators/aut 702 $aMartin$b Gregory J. O$4aut$4http://id.loc.gov/vocabulary/relators/aut 702 $aLi$b Wu$4aut$4http://id.loc.gov/vocabulary/relators/aut 702 $aAshokkumar$b Muthupandian$4aut$4http://id.loc.gov/vocabulary/relators/aut 906 $aBOOK 912 $a9910298600103321 996 $aUltrasonic Production of Nano-emulsions for Bioactive Delivery in Drug and Food Applications$92544224 997 $aUNINA