Emulsion Formation by Homogenization: Current Understanding and Future Perspectives

Annual Review of Food Science and Technology

Volumn 10, Issue , 2019, Pages 239-258

  Håkansson, Andreas ^a,b  

^a LUND UNIVERSITY   (Sweden)

^b KRISTIANSTAD UNIVERSITY   (Sweden)

Author keywords

emulsification; emulsion formation; high pressure homogenization; high shear mixer; Homogenization; nanoemulsions; rotor stator mixer

Indexed keywords

HOMOGENIZATION METHOD; MIXERS (MACHINERY); PRODUCT DESIGN; STATORS;

EMULSION FORMATION; HIGH PRESSURE HOMOGENIZATION; HIGH SHEAR MIXERS; NANO-EMULSIONS; ROTOR-STATOR MIXER;

EMULSIFICATION;

CHEMISTRY; DEVICES; EMULSION; HYDRODYNAMICS; PRESSURE;

EMULSIONS; EQUIPMENT AND SUPPLIES; HYDRODYNAMICS; PRESSURE;

EID: 85063383564     PISSN: 19411413     EISSN: 19411421     Source Type: Journal    
DOI: 10.1146/annurev-food-032818-121501     Document Type: Review

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