Production of monodispersed food O/W emulsions using Shirasu porous glass (SPG) membrane emulsification
chapterposted on 05.10.2012 by Goran Vladisavljevic, Helmar Schubert
Division of a book, which in a scholarly context usually treats a part of a larger subject in a stand-alone manner.
The O/W emulsions containing Tween 80 dissolved in demineralized water as the continuous phase and rapeseed oil as the dispersed phase were prepared using different emulsification methods. The influence of operating conditions on droplet size distribution (DSD) was discussed and compared.
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