期刊
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
卷 94, 期 4, 页码 613-627出版社
WILEY
DOI: 10.1002/jsfa.6444
关键词
membrane emulsification; processing parameters; microstructural design; simple and complex emulsions; foams and particulates
资金
- EPSRC [EP/K011820/1] Funding Source: UKRI
- Engineering and Physical Sciences Research Council [EP/K011820/1] Funding Source: researchfish
Modern emulsion processing technology is strongly influenced by the market demands for products that are microstructure-driven and possess precisely controlled properties. Novel cost-effective processing techniques, such as membrane emulsification, have been explored and customised in the search for better control over the microstructure, and subsequently the quality of the final product. Part A of this review reports on the state of the art in membrane emulsification techniques, focusing on novel membrane materials and proof of concept experimental set-ups. Engineering advantages and limitations of a range of membrane techniques are critically discussed and linked to a variety of simple and complex structures (e.g. foams, particulates, liposomes etc.) produced specifically using those techniques. (c) 2013 Society of Chemical Industry
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