메뉴 건너뛰기




Volumn 245, Issue 1-3, 2009, Pages 388-395

Premix membrane O/W emulsification: Effect of fouling when using BSA as emulsifier

Author keywords

BSA; Fouling; Premix membrane emulsification; Tween 20

Indexed keywords

BSA; CONTINUOUS PHASE; DROPLET SIZES; EMULSION PRODUCTION; LOW ENERGIES; MEMBRANE TYPES; MIXED ESTERS; PERMEATE FLUX; POLYETHERSULFONE; PREMIX MEMBRANE EMULSIFICATION; PROCESS CONDITION; TRANSMEMBRANE PRESSURES; TWEEN 20;

EID: 67650732979     PISSN: 00119164     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.desal.2009.02.002     Document Type: Article
Times cited : (20)

References (11)
  • 1
    • 20444486568 scopus 로고    scopus 로고
    • Emulsification using microporous systems
    • Lambrich U., and Schubert H. Emulsification using microporous systems. J. Membrane Sci. 257 (2005) 76-84
    • (2005) J. Membrane Sci. , vol.257 , pp. 76-84
    • Lambrich, U.1    Schubert, H.2
  • 2
    • 7444225330 scopus 로고    scopus 로고
    • Preparation of monodisperse multiple emulsions at high production rates by multi-stage premix membrane emulsification
    • Vladisavljević G.T., Shimizu M., and Nakashima T. Preparation of monodisperse multiple emulsions at high production rates by multi-stage premix membrane emulsification. J. Membrane Sci. 244 (2004) 97-106
    • (2004) J. Membrane Sci. , vol.244 , pp. 97-106
    • Vladisavljević, G.T.1    Shimizu, M.2    Nakashima, T.3
  • 3
    • 0342546021 scopus 로고    scopus 로고
    • Membrane emulsification: a literature review
    • Joscelyne S.M., and Trägardh G. Membrane emulsification: a literature review. J. Membrane Sci. 169 (2000) 107-177
    • (2000) J. Membrane Sci. , vol.169 , pp. 107-177
    • Joscelyne, S.M.1    Trägardh, G.2
  • 4
    • 19144366825 scopus 로고    scopus 로고
    • Formulation of phytosterols in emulsions for increased dose response in functional foods
    • Engel R., and Schubert H. Formulation of phytosterols in emulsions for increased dose response in functional foods. Innov. Food Sci. Emerg. 6 (2005) 233-237
    • (2005) Innov. Food Sci. Emerg. , vol.6 , pp. 233-237
    • Engel, R.1    Schubert, H.2
  • 5
    • 0346328183 scopus 로고    scopus 로고
    • Stability of lycopene emulsions in food systems
    • Ribeiro H.S., Ax K., and Schubert H. Stability of lycopene emulsions in food systems. J. Food Sci. 68 9 (2003) 2730-2734
    • (2003) J. Food Sci. , vol.68 , Issue.9 , pp. 2730-2734
    • Ribeiro, H.S.1    Ax, K.2    Schubert, H.3
  • 6
    • 14844291398 scopus 로고    scopus 로고
    • Production of O/W emulsions containing astaxanthin by repeated premix membrane emulsification
    • Ribeiro H.S., Gran Rico L., Badolato G., and Schubert H. Production of O/W emulsions containing astaxanthin by repeated premix membrane emulsification. J. Food Sci. 70 2 (2005) E117-E123
    • (2005) J. Food Sci. , vol.70 , Issue.2
    • Ribeiro, H.S.1    Gran Rico, L.2    Badolato, G.3    Schubert, H.4
  • 7
    • 0036825605 scopus 로고    scopus 로고
    • Double emulsions stabilized by new molecular recognition hybrids of natural polymers
    • Benichou A., Aserrín A., and Garti N. Double emulsions stabilized by new molecular recognition hybrids of natural polymers. Polym. Adv. Technol. 13 (2002) 1019-1031
    • (2002) Polym. Adv. Technol. , vol.13 , pp. 1019-1031
    • Benichou, A.1    Aserrín, A.2    Garti, N.3
  • 8
    • 0032969273 scopus 로고    scopus 로고
    • Emulsification using micro porous glass (MPG): surface behaviour of milk proteins
    • Scherze I., Marzilger K., and Muschiolik G. Emulsification using micro porous glass (MPG): surface behaviour of milk proteins. Colloid Surf. B 12 (1999) 213-221
    • (1999) Colloid Surf. B , vol.12 , pp. 213-221
    • Scherze, I.1    Marzilger, K.2    Muschiolik, G.3
  • 9
    • 14344251962 scopus 로고    scopus 로고
    • Preparation characteristics of monodispersed oil-inwater emulsions with large particles stabilized by proteins in straight-through microchannel emulsification
    • Saito M., Yin L.-J., Kobayashi I., and Nakajima M. Preparation characteristics of monodispersed oil-inwater emulsions with large particles stabilized by proteins in straight-through microchannel emulsification. Food Hydrocolloid 19 (2005) 745-751
    • (2005) Food Hydrocolloid , vol.19 , pp. 745-751
    • Saito, M.1    Yin, L.-J.2    Kobayashi, I.3    Nakajima, M.4
  • 10
    • 35648986641 scopus 로고    scopus 로고
    • Factors affecting the stability of O/W emulsion in BSA solution: stabilization by electrically neutral protein at high ionic strength
    • Rangsansarid J., and Fukada K. Factors affecting the stability of O/W emulsion in BSA solution: stabilization by electrically neutral protein at high ionic strength. J. Colloid Interf. Sci. 316 (2007) 779-786
    • (2007) J. Colloid Interf. Sci. , vol.316 , pp. 779-786
    • Rangsansarid, J.1    Fukada, K.2
  • 11
    • 33748789574 scopus 로고    scopus 로고
    • Production of multiple emulsions for drug delivery systems by repeated SPG membrane homogenization: influence of mean pore size, interfacial tension and continuous phase viscosity
    • Vladisavljević G.T., Shimizu M., and Nakashima T. Production of multiple emulsions for drug delivery systems by repeated SPG membrane homogenization: influence of mean pore size, interfacial tension and continuous phase viscosity. J. Membrane Sci. 284 (2006) 373-383
    • (2006) J. Membrane Sci. , vol.284 , pp. 373-383
    • Vladisavljević, G.T.1    Shimizu, M.2    Nakashima, T.3


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.