Location of Repository

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

By Goran T. Vladisavljevic and Helmar Schubert

Abstract

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

Suggested articles

Preview


To submit an update or takedown request for this paper, please submit an Update/Correction/Removal Request.