Art

J-GLOBAL ID：202002233552791140   Reference number：20A1723520

Evaluation of the Formation Conditions of a Spontaneous Emulsification Using Porous Silica Particles

多孔性シリカ粒子を用いた自然乳化の形成条件の評価

Author (3)： Toorisaka Eiichi (Graduate School of Science & Technology for Innovation, Yamaguchi University) ,  Toorisaka Eiichi (Blue Energy Center for SGE Technology, Yamaguchi University) ,  Nakayama Miho (Graduate School of Science & Technology for Innovation, Yamaguchi University)
Material： Journal of Oleo Science  (J Oleo Sci)
Volume： 69  Issue： 5  Page： 455-460(J-STAGE)  Publication year： 2020 
JST Material Number： G0238A  ISSN： 1345-8957  CODEN： JOSOAP  Document type： Article
Article type： 原著論文  Country of issue： Japan (JPN)  Language： ENGLISH (EN)

Thesaurus term： *emulsion ,...
Semi thesaurus term： *emulsion ,...

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Author keywords (5)： spontaneous emulsification ,  porous silica particle ,  lipophilic surfactant ,  hydrophilic surfactant ,  protein

JST classification (2)： Other cleaning agents  (YG02040W) ,  Liquid preparations  (GY02020K)

Reference (22)：

• 1) Feeney, O.M.; Crum, M.F.; McEvoy, C.L.; Trevaskis, N.L.; Williams, H.D.; Pouton, C.W.; Charman, W.N. Bergström, C.A.S.; Porter, C.J.H. 50 years of oral lipid-based formulations: Provenance, progress and future perspectives. Adv. Drug Deliv. Rev. 101, 167-194 (2016).
• 2) Yuvraj, S.; Jaya, G.M.; Kavit, R.; Farooq, A.K.; Mohini, C.; Nitin, K.J.; Manish, K.C. Nanoemulsion: Concepts, development and applications in drug delivery. J. Control. Release 252, 28-49 (2017).
• 3) Jafari, S.M.; Assadpoor, E.; He, Y.; Bhandari, B. Re-coalescence of emulsion droplets during high-energy emulsification. Food Hydrocoll. 22, 1191-1202 (2008).
• 4) Gaikwad, S.G.; Pandit, A.B. Ultrasound emulsification: effect of ultrasonic and physicochemical properties on dispersed phase volume and droplet size. Ultrason. Sonochem. 15, 554-563 (2008).
• 5) Santana, R.C.; Perrechil, F.A.; Cunha, R.L. High- and low-energy emulsifications for food applications: a focus on process parameters. Food Eng. Rev. 5, 107-122 (2013).

Terms in the title (4)： 多孔性 ,  シリカ粒子 ,  乳化 ,  評価