Stretch, fold, and break: Intensification of emulsification of high viscosity ratio systems by fractal mixers-Reference-Cited by-同舟云学术

Stretch, fold, and break: Intensification of emulsification of high viscosity ratio systems by fractal mixers

Published:2021-02-22 Issue:5 Volume:67 Page:
ISSN:0001-1541
Container-title:AIChE Journal
language:en
Short-container-title:AIChE J

Author:

Hofmann Martin¹^ORCID,Bayles Alexandra V.¹^ORCID,Vermant Jan¹^ORCID

Affiliation:

1. Department of Materials ETH Zürich Zurich Switzerland

Funder

Agentschap Innoveren en Ondernemen

Eidgenössische Technische Hochschule Zürich

Publisher

Wiley

Subject

General Chemical Engineering,Environmental Engineering,Biotechnology

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/aic.17192

Reference38 articles.

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2. Rheological properties of mixed polysaccharides and polysaccharide-thickened emulsions

3. Rotor‐stator and disc systems for emulsification processes;Kai U;Chemical Engineering & Technology: Industrial Chemistry‐Plant Equipment‐Process Engineering‐Biotechnology,2006

4. Emulsification in High-Pressure Homogenizers

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