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Title: Production of monodispersed food O/W emulsions using Shirasu porous glass (SPG) membrane emulsification
Authors: Vladisavljevic, Goran T.
Schubert, Helmar
Editors: Saburov, AG
Issue Date: 2003
Publisher: St Petersburg State University of Refrigeration and Food Engineering
Citation: VLADISAVLJEVIC, G.T. and SCHUBERT, H., 2003. Production of monodispersed food O/W emulsions using Shirasu porous glass (SPG) membrane emulsification. IN: Saburov, A.G., 2003. Technologies and Food Manufacturing Facilities: Review and Outlook for Development at the Turn of the Centuries. St Petersburg: St Petersburg State University of Refrigeration and Food Engineering, pp. 205 - 211.
Abstract: The O/W emulsions containing Tween 80 dissolved in demineralized water as the continuous phase and rapeseed oil as the dispersed phase were prepared using different emulsification methods. The influence of operating conditions on droplet size distribution (DSD) was discussed and compared.
Description: This is a book chapter.
Version: Accepted for publication
URI: https://dspace.lboro.ac.uk/2134/10588
ISBN: 5895650783
Appears in Collections:Book Chapters (Chemical Engineering)

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