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

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Colleges, School and Institutes

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.

Details

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

Keywords

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