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N. Otomo, “Self-Organized Structures of Food Emulsifiers and Their Applications,” Japan Journal of Food Engineering, Vol. 4, No. 1, 2003, pp. 1-9.

has been cited by the following article:

• TITLE: Preparation of Highly Concentrated Silver Nanoparticles in Reverse Micelles of Sucrose Fatty Acid Esters through Solid-Liquid Extraction Method

  AUTHORS: Hidetaka Noritomi, Yoshihiro Umezawa, Saori Miyagawa, Satoru Kato

  KEYWORDS: Reverse Micelle, Silver Nanoparticle, Size Control, Solid-Liquid Extraction, Sucrose Fatty Acid Ester

  JOURNAL NAME: Advances in Chemical Engineering and Science, Vol.1 No.4, October 26, 2011

  ABSTRACT: Silver nanoparticles were synthesized in reverse micelles consisting of sucrose fatty acid esters by dissolving reactant powder in the water pool of reverse micelles through the solid-liquid extraction. Silver nanoparticles having various sizes and shapes were obtained at high concentration. The size of silver nanoparticles was controlled by reaction temperature. Moreover, the size of silver nanoparticles was dependent upon the average esterification degree of sucrose fatty acid esters forming reverse micelles. The wavelength in the peaks, which corresponded upon the localized surface plasmon resonance of resultant silver nanoparticles, was correlated with their sizes.