Advances in membrane emulsification: Part A : Recent developments in processing aspects and microstructural design approaches

Fotis Spyropoulos, David M. Lloyd, Robin D. Hancocks, Aleksandra K. Pawlik

Research output: Contribution to journalReview articlepeer-review

28 Citations (Scopus)

Abstract

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.

Original languageEnglish
Pages (from-to)613-627
Number of pages15
JournalJournal of the Science of Food and Agriculture
Volume94
Issue number4
DOIs
Publication statusPublished - 10 Oct 2013

Keywords

  • Foams and particulates
  • Membrane emulsification
  • Microstructural design
  • Processing parameters
  • Simple and complex emulsions

ASJC Scopus subject areas

  • Biotechnology
  • Food Science
  • Agronomy and Crop Science
  • Nutrition and Dietetics

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