Author(s): Silva, Hélder D. ; Cerqueira, M. A. ; Vicente, A. A.
Date: 2014
Persistent ID: http://hdl.handle.net/1822/32078
Origin: RepositóriUM - Universidade do Minho
Subject(s): Science & Technology
Author(s): Silva, Hélder D. ; Cerqueira, M. A. ; Vicente, A. A.
Date: 2014
Persistent ID: http://hdl.handle.net/1822/32078
Origin: RepositóriUM - Universidade do Minho
Subject(s): Science & Technology
Artigo completo publicado na revista "Food and Bioprocess Technology." 5:3 (2012) 854-867 e disponível no RepositóriUM em http://hdl.handle.net/1822/22397
Where it reads: 2. Production of nanoemulsions 2.1. High-energy approaches • Ultrasound – when two immiscible liquids are submitted to high frequency sound waves in the presence of a surfactant, emulsion droplets are formed by cavitation. It should be read: 2. Production of nanoemulsions 2.2. High-energy approaches • Ultrasound – when two immiscible liquids are submitted to high intensity sound waves in the presence of a surfactant, emulsion droplets are formed by cavitation.