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Download fileProduction of monodispersed food O/W emulsions using Shirasu porous glass (SPG) membrane emulsification
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posted on 2012-10-05, 13:44 authored by Goran VladisavljevicGoran Vladisavljevic, Helmar SchubertThe 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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