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Springer, Food and Bioprocess Technology, 1(7), p. 306-306, 2013

DOI: 10.1007/s11947-013-1094-8

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Erratum to "Nanoemulsions for food applications : development and characterization"

Journal article published in 2013 by H??lder D. Silva, M. A. Cerqueira, Miguel Ângelo Cerqueira, António A. Vicente ORCID
This paper is made freely available by the publisher.
This paper is made freely available by the publisher.

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Abstract

Artigo completo publicado na revista "Food and Bioprocess Technology." 5:3 (2012) 854-867 e dispon??vel no Reposit??riUM 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.