Advances in membrane emulsification. Part A: Recent developments in processing aspects and microstructural design approaches

Journal of the Science of Food and Agriculture

Volumn 94, Issue 4, 2014, Pages 613-627

  Spyropoulos, Fotis ^a   Lloyd, David M ^a   Hancocks, Robin D ^a   Pawlik, Aleksandra K ^a  

^a UNIVERSITY OF BIRMINGHAM   (United Kingdom)

Author keywords

Foams and particulates; Membrane emulsification; Microstructural design; Processing parameters; Simple and complex emulsions

Indexed keywords

EMULSIFYING AGENT; FOOD ADDITIVE; LIPOSOME; MEMBRANE LIPID;

CHEMISTRY; COLLOID; FOAMS AND PARTICULATES; FOOD ANALYSIS; FOOD HANDLING; FOOD QUALITY; LIPID BILAYER; MEMBRANE EMULSIFICATION; METHODOLOGY; MICROSTRUCTURAL DESIGN; PROCESSING PARAMETERS; REVIEW; SIMPLE AND COMPLEX EMULSIONS;

FOAMS AND PARTICULATES; MEMBRANE EMULSIFICATION; MICROSTRUCTURAL DESIGN; PROCESSING PARAMETERS; SIMPLE AND COMPLEX EMULSIONS;

COLLOIDS; EMULSIFYING AGENTS; FOOD ADDITIVES; FOOD ANALYSIS; FOOD HANDLING; FOOD QUALITY; FOOD TECHNOLOGY; LIPID BILAYERS; LIPOSOMES; MEMBRANE LIPIDS;

EID: 84893871124     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.6444     Document Type: Review

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