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

By Catherine Charcosset. 2009

180 citations recorded by the source corpus.

Subfields: Biomedical Engineering, Food Science, Materials Chemistry

View Paper: https://www.semanticscholar.org/paper/33c964ab5e1ed2420cd6cb7fd75020ba1c744ea8

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

In Biomedical Engineering

1. Anton P. J. Middelberg
2. Chun‐Xia Zhao

In Food Science

1. Anton P. J. Middelberg
2. Chun‐Xia Zhao

In Materials Chemistry

1. Anton P. J. Middelberg
2. Chun‐Xia Zhao

Citations in the corpus

• Double Emulsions: Emerging Delivery System for Plant Bioactives (2015, background): “Emulsification occurs in two steps, i.e. formation of droplet at the surface of membrane and then its detachment from membrane surface (Charcosset 2009).”
• Two-phase microfluidic flows (2011, methodology): “In recent years, membrane emulsification has also been widely used for the preparation of particles (Yuan and Williams, 2007; Charcosset, 2009), microspheres (Ito et al.”