Preparation Characteristics of Water-in-oil Emulsion Using Olive Oil as a Continuous Phase in Microchannel Emulsification
Author:
Affiliation:
1. Department of Chemistry and Energy Engineering, Faculty of Engineering, Tokyo City University
2. Milk Science Research Institute, Megmilk Snow Brand, Co., Ltd.
Publisher
Japan Society for Food Engineering
Subject
Industrial and Manufacturing Engineering,Food Science
Link
https://www.jstage.jst.go.jp/article/jsfe/18/2/18_17489/_pdf
Reference42 articles.
1. 1) E. Dickinson; “Introduction to Food Colloids” (Japanese Edition), Saiwai Shobo, Tokyo, 1998.
2. 2) D. J. McClements; “Food Emulsions” (2nd Edition), CRC Press, Boca Raton, FL, 2004.
3. 3) S. Fujita; “Food Emulsions: Principles and Practice (Syokuhin no nyuuka –kiso to ouyou-)” (in Japanese), Saiwai Shobo, Tokyo, 2006.
4. 4) T. Kawakatsu, Y. Kikuchi, M. Nakajima; Regular-sized cell creation in microchannel emulsification by visual microprocessing method. J. Am. Oil Chem. Soc., 74, 317-321 (1997).
5. 5) M. Nakajima; Development of microchannel emulsification technology for microsized droplet formation (in Japanese). Jpn. J. Food Eng., 5, 71-81 (2004).
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