Preparation of food emulsions using a membrane emulsification system
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2024, International Journal of Biological MacromoleculesEffect of parameters on ME process by near-field electrospun PTFE membrane
2022, Journal of the Taiwan Institute of Chemical EngineersCitation Excerpt :The emergence of a new technology called membrane emulsification (ME) was proposed by Nakashima and Shimizu in the early 1990s [17, 18], which introduce a drop-by-drop emulsification approach. ME is the process of pressing the dispersed phase through the porous membrane into the continuous phase which contain emulsifier, then resulting in the formation of emulsions [19–23]. With the continuous improvement of ME technology, it shined in the food industry, cosmetics industry, pharmaceutical industry and other chemical processes [7].
Preparation of highly monodispersed emulsions by swirl flow membrane emulsification using Shirasu porous glass (SPG) membranes – A comparative study with cross-flow membrane emulsification
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