Comparing droplet breakup for a high-pressure valve homogeniser and a Microfluidizer for the potential production of food-grade nanoemulsions

Journal of Food Engineering

Volumn 114, Issue 2, 2013, Pages 158-163

  Lee, Laura ^a   Norton, Ian T ^a  

^a UNIVERSITY OF BIRMINGHAM   (United Kingdom)

Author keywords

Emulsification conditions; Emulsifier type; Homogenisation; Microfluidizer; Nanoemulsion; Viscosity ratio

Indexed keywords

EMULSIFIER TYPE; HOMOGENISATION; MICROFLUIDIZER; NANOEMULSION; VISCOSITY RATIOS;

COALESCENCE; DROP BREAKUP; EMULSIONS; OILS AND FATS; POLYMER BLENDS; PRESSURE DROP; PRESSURE RELIEF VALVES; SODIUM;

EMULSIFICATION;

EID: 84868150132     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2012.08.009     Document Type: Article

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