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

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

Spyropoulos, Fotis; Lloyd, David M; Hancocks, Robin D; Pawlik, Aleksandra K.

Affiliation

Spyropoulos F; School of Chemical Engineering, University of Birmingham, Edgbaston, Birmingham, B15 2TT, UK.

J Sci Food Agric ; 94(4): 613-27, 2014 Mar 15.

Article in En | MEDLINE | ID: mdl-24122870

Subject(s)

Emulsifying Agents/chemistry; Food Additives/chemistry; Food Analysis/methods; Food Handling/methods; Food Technology; Membrane Lipids/chemistry; Colloids; Food Quality; Food Technology/trends; Lipid Bilayers/chemistry; Liposomes

Key words

foams and particulates; membrane emulsification; microstructural design; processing parameters; simple and complex emulsions

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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Emulsifying Agents / Food Additives / Food Analysis / Food Handling / Food Technology / Membrane Lipids Language: En Journal: J Sci Food Agric Year: 2014 Type: Article Affiliation country: United kingdom

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