Low-energy high-throughput emulsification with nickel micro-sieves for essential oils encapsulation

Author:

Kaade Wael,Ferrando Montse,Khanmohammed AsadORCID,Torras CarlesORCID,De Lamo-Castellví Silvia,Güell Carme

Funder

Ministerio de Economía y Competitividad

Subprograma Estatal de Formaciόn

Publisher

Elsevier BV

Subject

Food Science

Reference40 articles.

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3. Lemon oil to -cyclodextrin ratio effect on the inclusion efficiency of -cyclodextrin and the retention of oil volatiles in the complex;Bhandari;Analysis,1998

4. Preparation of emulsions and particles by membrane emulsification for the food processing industry;Charcosset;J. Food Eng.,2009

5. Protein stabilized oil-in-water emulsions modified by uniformity of size by premix membrane extrusion and their colloidal stability;Cheetangdee;Colloid. Surf. Physicochem. Eng. Asp..,2012

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