I have observed this in literature and in the results of our research group that polydispersivity/polydispersibility index (PDI) increases as the nanoparticle size decreases, when size is reduced by changing the composition and not the stirring rate. What is the phenomenon behind it? I am concerned specifically with solid lipid nanoparticles and niosomes, both of which use surfactants/emulsifiers as one of the major components.

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