Enhanced emulsification process between viscous liquids in an ultrasonic capillary microreactor: mechanism analysis and application in nano-emulsion preparation
Author:
Funder
National Natural Science Foundation of China
Publisher
Springer Science and Business Media LLC
Link
https://link.springer.com/content/pdf/10.1007/s41981-024-00331-2.pdf
Reference35 articles.
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2. Maan AA, Nazir A, Khan MKI et al (2015) Microfluidic emulsification in food processing. J Food Eng 147:1–7. https://doi.org/10.1016/j.jfoodeng.2014.09.021
3. Sivakumar M, Tang SY, Tan KW (2014) Cavitation technology–a greener processing technique for the generation of pharmaceutical nanoemulsions. Ultrason Sonochem 21:2069–2083. https://doi.org/10.1016/j.ultsonch.2014.03.025
4. Cui Y, Li Y, Wang K et al (2020) High-throughput preparation of uniform tiny droplets in multiple capillaries embedded stepwise microchannels. J Flow Chem 10:271–282. https://doi.org/10.1007/s41981-019-00051-y
5. Yao C, Zhao S, Liu L et al (2022) Ultrasonic emulsification: basic characteristics, cavitation, mechanism, devices and application. Front Chem Sci Eng 16:1560–1583. https://doi.org/10.1007/s11705-022-2160-4
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