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Pickering particle and emulsifier co-stabilised emulsions produced via rotating membrane emulsification

  • Published:2019-05 Issue: Volume:568 Page:481-492
  • ISSN:0927-7757
  • Container-title:Colloids and Surfaces A: Physicochemical and Engineering Aspects
  • language:en
  • Short-container-title:Colloids and Surfaces A: Physicochemical and Engineering Aspects

Author:

Arkoumanis Panagiotis G.,Norton Ian T.,Spyropoulos Fotis

Funder

the Centre for Innovative Manufacturing in Food (CIM)

Engineering and Physical Sciences Research Council

Publisher

Elsevier BV

Subject

Colloid and Surface Chemistry

Reference56 articles.

1. Food Emulsions: Principles, Practices, and Techniques;McClements,2004

2. Food Emulsions;Friberg,2003

3. Mechanical emulsification, in Developments in Food Engineering;Schubert,1994

4. Membrane emulsification by microporous glass;Nakashima;Key Eng. Mater.,1991

5. Advances in membrane emulsification. Part B: recent developments in modelling and scale‐up approaches;Spyropoulos;J. Sci. Food Agric.,2014
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