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Production of monodispersed food O/W emulsions using Shirasu porous glass (SPG) membrane emulsification

By Goran T. Vladisavljevic and Helmar Schubert


This is a book chapter.The O/W emulsions containing Tween 80 dissolved in demineralized\ud water as the continuous phase and rapeseed oil as the dispersed phase were\ud prepared using different emulsification methods. The influence of operating\ud conditions on droplet size distribution (DSD) was discussed and compared

Publisher: St Petersburg State University of Refrigeration and Food Engineering
Year: 2003
OAI identifier: oai:dspace.lboro.ac.uk:2134/10588

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