Author:
Joscelyne Simon M.,Trägårdh Gun
Subject
Filtration and Separation,Physical and Theoretical Chemistry,General Materials Science,Biochemistry
Reference43 articles.
1. M.J. Lynch, W.C. Griffin, Food emulsions, in: Emulsions and Emulsion Technology, Surfactant Science Series, vol. 6(1), Marcel Dekker, New York, 1974, Chapter 5, pp. 249–289.
2. K. Kandori, Applications of microporous glass membranes: membrane emulsification, in: A.G. Gaonkar (Ed.), Food Processing: Recent Developments, Elsevier Science, Amsterdam, 1995, pp. 113–142.
3. E. Dickinson, Emulsions and droplet size control, in: D.J. Wedlock (Ed.), Controlled Particle, Droplet and Bubble Formation, Butterworth–Heinemann, Oxford, 1994, Chapter 7, pp. 189–216.
4. Effect of dynamic interfacial tension on the emulsification process using microporous ceramic membranes;Schröder;J. Colloid Interface Sci.,1998
5. Controlled production of emulsions using a crossflow membrane;Peng;Part. Part. Syst. Charact.,1998
Cited by
492 articles.
订阅此论文施引文献
订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献