Food emulsions using membrane emulsification: Conditions for producing small droplets

Journal of Food Engineering

Volumn 39, Issue 1, 1999, Pages 59-64

  Joscelyne, Simon M ^a   Trägårdh, Gun ^a  

^a LUND UNIVERSITY   (Sweden)

Author keywords

[No Author keywords available]

Indexed keywords

CERAMIC PRODUCTS; EMULSIFICATION; EMULSIONS; MEMBRANES; PORE SIZE; SHEAR STRESS; VEGETABLE OILS;

MEMBRANE EMULSIFICATION; OIL-IN-WATER EMULSIONS;

FOOD PROCESSING;

EID: 0345103455     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0260-8774(98)00146-0     Document Type: Article

References (11)

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2. Dickinson, E. (1994). Emulsions and droplet size control. In: D. J. Wedlock (ed.), Controlled particle, droplet and bubble formation, Oxford: Butterworth-Heinemann.
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9. Nakashima T., Shimizu M., Kukizaki M. Membrane emulsification by microporous glass. Key Engineering Materials. 61 and 62:1991;513-516.
10. Schröder, V., & Schubert, H. (1997) Emulsification using microporous, ceramic membranes. In: Proceedings of the first European congress on chemical engineering (ECCE 1) (pp. 2491-2494) Florence, Italy, May 4-7, 1997.
11. US Patent 5 279 847 (1994). Morinaga Milk Industry.