Erratum to Nanoemulsions for Food Applications: Development and Characterization (Food and Bioprocess Technology, (2012), 5, (854-867), 10.1007/s11947-011-0683-7)

Abstract

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.