Particle formation of edible fats using the supercritical melt micronization process (ScMM) (DOI:10.1016/j.supflu.2006.07.015);Particle formation of an edible fat (rapeseed 70) using the supercritical melt micronization (ScMM) process

Journal of Supercritical Fluids

Volumn 40, Issue 3, 2007, Pages 433-442

  Munuklu P ^a   Jansens, P J ^a  

^a DELFT UNIVERSITY OF TECHNOLOGY   (Netherlands)

Author keywords

Edible fats; PGSS technology; Powder formation; Supercritical fluids; Supercritical Fluids

Indexed keywords

ATOMIZATION; CONCENTRATION (PROCESS); CRYSTALLINE MATERIALS; DENSITY (SPECIFIC GRAVITY); PRESSURE EFFECTS; SATURATION (MATERIALS COMPOSITION);

PARTICLE FORMATION; PARTICLE MORPHOLOGY; PARTICLES FROM GAS SATURATED SOLUTIONS (PGSS); POWDER FORMATION; SUPERCRITICAL MELT MICRONIZATION (SCMM);

OILS AND FATS;

EID: 33847273068     PISSN: 08968446     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.supflu.2007.07.002     Document Type: Erratum

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