Preparation of emulsions and particles by membrane emulsification for the food processing industry

Journal of Food Engineering

Volumn 92, Issue 3, 2009, Pages 241-249

  Charcosset, Catherine ^a  

^a UNIVERSITÉ LYON 1   (France)

Author keywords

Emulsion; Encapsulation; Food; Membrane emulsification; Multiple emulsion

Indexed keywords

DROPS; EMULSIONS; ENCAPSULATION; FOOD PROCESSING; FOOD PRODUCTS; MEMBRANES; PROCESSED FOODS;

CONTINUOUS PHASE; DISPERSED PHASE; DROPLET BREAKUP; ENCAPSULATED MATERIALS; FOOD PROCESSING INDUSTRY; LOW PRESSURES; MEMBRANE EMULSIFICATION; MULTIPLE EMULSIONS;

EMULSIFICATION;

EID: 60249103813     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2008.11.017     Document Type: Review

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