Spontaneous droplet formation techniques for monodisperse emulsions preparation - Perspectives for food applications

Journal of Food Engineering

Volumn 107, Issue 3-4, 2011, Pages 334-346

  Maan, Abid Aslam ^a   Schroën, Karin ^a   Boom, Remko ^a  

^a WAGENINGEN UNIVERSITY   (Netherlands)

Author keywords

EDGE; Emulsification; Microchannels; Monodisperse emulsions

Indexed keywords

DROP FORMATION; INTERFACIAL ENERGY; MICROCHANNELS; SURFACE TREATMENT;

DROPLET FORMATION; DROPLET GENERATION; EDGE; FOOD APPLICATIONS; MICROCHANNEL EMULSIFICATION; MONODISPERSE EMULSIONS; SPONTANEOUS EMULSIFICATION; TEMPERATURE SENSITIVE;

EMULSIFICATION;

EID: 80052271032     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2011.07.008     Document Type: Article

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