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

Research output: Contribution to journal › Review article › peer-review

Standard

Advances in membrane emulsification : Part A : Recent developments in processing aspects and microstructural design approaches. / Spyropoulos, Fotis; Lloyd, David M.; Hancocks, Robin D.; Pawlik, Aleksandra K.

In: Journal of the Science of Food and Agriculture, Vol. 94, No. 4, 10.10.2013, p. 613-627.

Research output: Contribution to journal › Review article › peer-review

Harvard

Spyropoulos, F, Lloyd, DM, Hancocks, RD & Pawlik, AK 2013, 'Advances in membrane emulsification: Part A : Recent developments in processing aspects and microstructural design approaches', Journal of the Science of Food and Agriculture, vol. 94, no. 4, pp. 613-627. https://doi.org/10.1002/jsfa.6444

APA

Spyropoulos, F., Lloyd, D. M., Hancocks, R. D., & Pawlik, A. K. (2013). Advances in membrane emulsification: Part A : Recent developments in processing aspects and microstructural design approaches. Journal of the Science of Food and Agriculture, 94(4), 613-627. https://doi.org/10.1002/jsfa.6444

Vancouver

Spyropoulos F, Lloyd DM, Hancocks RD, Pawlik AK. Advances in membrane emulsification: Part A : Recent developments in processing aspects and microstructural design approaches. Journal of the Science of Food and Agriculture. 2013 Oct 10;94(4):613-627. https://doi.org/10.1002/jsfa.6444

Author

Spyropoulos, Fotis ; Lloyd, David M. ; Hancocks, Robin D. ; Pawlik, Aleksandra K. / Advances in membrane emulsification : Part A : Recent developments in processing aspects and microstructural design approaches. In: Journal of the Science of Food and Agriculture. 2013 ; Vol. 94, No. 4. pp. 613-627.

Bibtex

@article{cd97e994bdfa426d8c3ccbd0b35a6896,
title = "Advances in membrane emulsification: Part A : Recent developments in processing aspects and microstructural design approaches",
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.",
keywords = "Foams and particulates, Membrane emulsification, Microstructural design, Processing parameters, Simple and complex emulsions",
author = "Fotis Spyropoulos and Lloyd, {David M.} and Hancocks, {Robin D.} and Pawlik, {Aleksandra K.}",
year = "2013",
month = oct,
day = "10",
doi = "10.1002/jsfa.6444",
language = "English",
volume = "94",
pages = "613--627",
journal = "Journal of the Science of Food and Agriculture",
issn = "0022-5142",
publisher = "John Wiley & Sons",
number = "4",

}

RIS

TY - JOUR

T1 - Advances in membrane emulsification

T2 - Part A : Recent developments in processing aspects and microstructural design approaches

AU - Spyropoulos, Fotis

AU - Lloyd, David M.

AU - Hancocks, Robin D.

AU - Pawlik, Aleksandra K.

PY - 2013/10/10

Y1 - 2013/10/10

N2 - 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.

AB - 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.

KW - Foams and particulates

KW - Membrane emulsification

KW - Microstructural design

KW - Processing parameters

KW - Simple and complex emulsions

UR - http://www.scopus.com/inward/record.url?scp=84893871124&partnerID=8YFLogxK

U2 - 10.1002/jsfa.6444

DO - 10.1002/jsfa.6444

M3 - Review article

C2 - 24122870

AN - SCOPUS:84893871124

VL - 94

SP - 613

EP - 627

JO - Journal of the Science of Food and Agriculture

JF - Journal of the Science of Food and Agriculture

SN - 0022-5142

IS - 4

ER -