MARC 主機 00000nam a2200529 i 4500 
001    978-3-319-73491-0 
003    DE-He213 
005    20180912111720.0 
006    m     o  d         
007    cr nn 008maaau 
008    180221s2018    gw      s         0 eng d 
020    9783319734910|q(electronic bk.) 
020    9783319734903|q(paper) 
024 7  10.1007/978-3-319-73491-0|2doi 
040    GP|cGP|erda|dAS 
041 0  eng 
050  4 TP156.E6|bU487 2018 
082 04 660.294514|223 
100 1  Leong, Thomas Seak Hou,|eauthor 
245 10 Ultrasonic production of nano-emulsions for bioactive 
       delivery in drug and food applications /|cby Thomas Seak 
       Hou Leong, Sivakumar Manickam, Gregory J. O. Martin, Wu Li,
       Muthupandian Ashokkumar 
264  1 Cham :|bSpringer International Publishing :|bImprint: 
       Springer,|c2018 
300    1 online resource (xii, 36 pages) :|billustrations (some 
       color), digital ;|c24 cm 
336    text|btxt|2rdacontent 
337    computer|bc|2rdamedia 
338    online resource|bcr|2rdacarrier 
347    text file|bPDF|2rda 
490 1  SpringerBriefs in molecular science,|x2191-5407 
505 0  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 
520    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 
650  0 Emulsions 
650 14 Chemistry 
650 24 Industrial Chemistry/Chemical Engineering 
650 24 Pharmaceutical Sciences/Technology 
650 24 Food Science 
650 24 Physical Chemistry 
700 1  Manickam, Sivakumar,|eauthor 
700 1  Martin, Gregory J. O.,|eauthor 
700 1  Li, Wu,|eauthor 
700 1  Ashokkumar, Muthupandian,|eauthor 
710 2  SpringerLink (Online service) 
773 0  |tSpringer eBooks 
830  0 SpringerBriefs in molecular science 
856 40 |uhttp://dx.doi.org/10.1007/978-3-319-73491-0
       |zeBook(SpringerLink)