367
forming nanoemulsion. Qian and McClements (2011) successfully prepared globular protein (β-lactoglobulin) based nano-emulsion for encapsulation of bioactive
compound (COQ10) with a final particle diameter size 60–150 nm using
microfluidiser.
Nanoemulsions Prepared by Ultrasonication
Ultrasonic homogenizers are being widely utilised for prepration of food based
nano-emulsions. Ultrasonic homogenizers create the intense disruptive forces to
breakup oil and water phases into very small droplets by utilizing high-intensity
Fig. 7 Schematic diagram of microfluidizer
Fig. 8 Schematic diagram
of ultrasonic probe
homogenizer
Advances in the Application of Food Proteins and Enzymes
forming nanoemulsion. Qian and McClements (2011) successfully prepared globular protein (β-lactoglobulin) based nano-emulsion for encapsulation of bioactive
compound (COQ10) with a final particle diameter size 60–150 nm using
microfluidiser.
Nanoemulsions Prepared by Ultrasonication
Ultrasonic homogenizers are being widely utilised for prepration of food based
nano-emulsions. Ultrasonic homogenizers create the intense disruptive forces to
breakup oil and water phases into very small droplets by utilizing high-intensity
Fig. 7 Schematic diagram of microfluidizer
Fig. 8 Schematic diagram
of ultrasonic probe
homogenizer
Advances in the Application of Food Proteins and Enzymes