Apparent Interfacial Tension Effects in Protein Stabilized Emulsions Prepared with Microstructured Systems-Reference-Cited by-同舟云学术

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Apparent Interfacial Tension Effects in Protein Stabilized Emulsions Prepared with Microstructured Systems

Published:2017-03-25 Issue:2 Volume:7 Page:19
ISSN:2077-0375
Container-title:Membranes
language:en
Short-container-title:Membranes

Author:

Güell Carme,Ferrando Montserrat,Trentin Alexandre,Schroën Karin

Publisher

MDPI AG

Subject

Filtration and Separation,Chemical Engineering (miscellaneous),Process Chemistry and Technology

Link

http://www.mdpi.com/2077-0375/7/2/19/pdf

Reference34 articles.

1. Preparation of emulsions and particles by membrane emulsification for the food processing industry

2. Production of emulsions using microporous, ceramic membranes

3. Production of uniform droplets using membrane, microchannel and microfluidic emulsification devices

4. Microfluidic emulsification devices: from micrometer insights to large-scale food emulsion production

5. Droplet formation in a T-shaped microchannel junction: A model system for membrane emulsification

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1. Interfacial protein adsorption behavior can be connected across a wide range of timescales using the microfluidic EDGE (Edge-based droplet GEneration) tensiometer;Journal of Colloid and Interface Science;2024-11

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3. Effects of high hydrostatic pressure treatment on the structural properties of interfacial protein of rabbit myosin emulsion;Innovative Food Science & Emerging Technologies;2024-03

4. Lesser mealworm (A. diaperinus) protein as a replacement for dairy proteins in the production of O/W emulsions: Droplet coalescence studies using microfluidics under controlled conditions;Food Research International;2023-10

5. Pectin emulsions and emulgels: Bridging the correlation between rheology and microstructure;Food Hydrocolloids;2023-10

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