Comparisons between membranes for use in cross flow membrane emulsification

Journal of Food Engineering

Volumn 116, Issue 2, 2013, Pages 382-389

  Hancocks, R D ^a   Spyropoulos, F ^a   Norton, I T ^a  

^a UNIVERSITY OF BIRMINGHAM   (United Kingdom)

Author keywords

Droplet; Emulsification; Formation; Material; Mechanism; Membrane

Indexed keywords

CONTINUOUS PHASE; CROSSFLOW MEMBRANES; CROSSFLOW VELOCITIES; DIFFERENT MECHANISMS; DROPLET DETACHMENT; DROPLET SIZES; FOOD PRODUCTION; FORMATION; MEMBRANE EMULSIFICATION; MEMBRANE MATERIAL; MEMBRANE PORES; MEMBRANE TYPES; PRESSURE INCREASE; TRANSMEMBRANE PRESSURES;

DROPS; FLOW VELOCITY; HIGH PRESSURE EFFECTS; MATERIALS; MECHANISMS; MEMBRANES;

EMULSIFICATION;

EID: 84873401142     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2012.11.032     Document Type: Article

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