Effect of emulsifier type and disruption chamber geometry on the fabrication of food nanoemulsions by high pressure homogenization

Industrial and Engineering Chemistry Research

Volumn 51, Issue 22, 2012, Pages 7606-7618

  Donsì, Francesco ^a   Sessa, Mariarenata ^a   Ferrari, Giovanna ^a  

^a UNIVERSITY OF SALERNO   (Italy)

Author keywords

[No Author keywords available]

Indexed keywords

CHAMBER GEOMETRY; DROPLET SIZE DISTRIBUTIONS; DYNAMIC LIGHT SCATTERING MEASUREMENT; DYNAMIC PROPERTY; EMULSIFICATION PROCESS; EMULSIFIER TYPE; HIGH PRESSURE HOMOGENIZATION; NANO-EMULSIONS; PENDANT DROP; PRESSURE LEVEL;

DROPS; EMULSIFICATION; EMULSIONS; GEOMETRY;

HIGH PRESSURE EFFECTS;

EID: 84858862612     PISSN: 08885885     EISSN: 15205045     Source Type: Journal    
DOI: 10.1021/ie2017898     Document Type: Article

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