The influence of the pore size, the foaming temperature and the viscosity of the continuous phase on the properties of foams produced by membrane foaming

Author:

Bals A,Kulozik U

Publisher

Elsevier BV

Subject

Filtration and Separation,Physical and Theoretical Chemistry,General Materials Science,Biochemistry

Reference10 articles.

1. Preparation and stabilisation of simple and multiple emulsions using a microporous glass membrane;Mine;Colloids Surf. B: Biointerf.,1996

2. A. Mersmann, Druckverlust und Schaumhöhen von gasdurchströmten Flüssigkeitsschichten auf Siebböden, VDI-Forschungsheft 491, VDI-Verlag, Düsseldorf, 1962.

3. N. Räbinger, Blasenbildung an Düsen sowie Blasenbewegung in ruhenden und strömenden newtonschen und nicht newtonschen Flüssigkeiten, VDI-Forschungsheft 625, VDI-Verlag, Düsseldorf, 1984.

4. V. Schröder, H. Schubert, Influence of emulsifier and pore size on membrane emulsification, in: E. Dickinson (Ed.), Food Emulsions and Foams, Interfaces, Interactions and Stability, Royal Society of Chemistry, Cambridge, 1999, pp. 70–80.

5. Methods for preparation of w/o food emulsions using the membrane immersed with oils and fats;Katoh;Nippon Shokuhin Kagaku Kogaku Kaishi,1997

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