Cross-flow microfluidic emulsification from a food perspective

Trends in Food Science and Technology

Volumn 49, Issue , 2016, Pages 51-63

  Muijlwijk, Kelly ^a   Berton Carabin, Claire ^a   Schroën, Karin ^a  

^a WAGENINGEN UNIVERSITY   (Netherlands)

Author keywords

Cross flow; Emulsification; Emulsion; Food; Microfluidics

Indexed keywords

DROP FORMATION; DROPS; EMULSIFICATION; EMULSIONS; ENERGY EFFICIENCY; FOOD PRODUCTS; SHEAR FLOW;

CROSS FLOWS; DROPLET FORMATION; DYNAMIC INTERFACIAL TENSION; EMULSION DROPLETS; FRAGILE PRODUCTS; HIGH ENERGY EFFICIENCY; INDUSTRIAL SETTINGS; SCALING RELATIONS;

MICROFLUIDICS;

EID: 84957928335     PISSN: 09242244     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.tifs.2016.01.004     Document Type: Review

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