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- W2495236560 endingPage "292" @default.
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- W2495236560 abstract "Nanoemulsions are emulsions with an average droplet radius less than 100 nm. So far applications of nanoemulsions in food have been limited to liquid-based products. However, by reducing droplet size and modifying interdroplet interactions liquid nanoemulsions can be transformed into solid-like matrices, called nanogel, at a much lower oil volume fraction (∼20%) than the conventional emulsions (>60%). These nanogels provide novel structures that may significantly improve structure-functionality and stability of a number of emulsion-based foods. This chapter critically reviews the fundamental research work on theory and modeling of nanocolloidal gelation with particular emphasis on influence of nanodroplet size, charge, interactions, and effect of emulsifiers type and concentrations. The nanostructure of the nanogels are discussed using small angle neutron and X-ray scattering techniques while the bulk and interfacial rheological behavior are reviewed for quantification of elasticity and gelation behavior of the nanogels. Finally, potential applications of the nanogels in food and related soft materials including fat reduction and controlled release applications are discussed." @default.
- W2495236560 created "2016-08-23" @default.
- W2495236560 creator A5041308367 @default.
- W2495236560 creator A5057717269 @default.
- W2495236560 date "2016-01-01" @default.
- W2495236560 modified "2023-09-23" @default.
- W2495236560 title "Gelation in nanoemulsion: structure formation and rheological behavior" @default.
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- W2495236560 doi "https://doi.org/10.1016/b978-0-12-804306-6.00008-8" @default.
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