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Analysis of droplet formation and interactions during cross-flow membrane emulsification

  • Published:2002-07 Issue:1-2 Volume:204 Page:125-137
  • ISSN:0376-7388
  • Container-title:Journal of Membrane Science
  • language:en
  • Short-container-title:Journal of Membrane Science

Author:

Abrahamse A.J.,van Lierop R.,van der Sman R.G.M.,van der Padt A.,Boom R.M.

Publisher

Elsevier BV

Subject

Filtration and Separation,Physical and Theoretical Chemistry,General Materials Science,Biochemistry

Reference24 articles.

1. Effect of dynamic interfacial tension on the emulsification process using microporous, ceramic membranes;Schröder;J. Colloid Interf. Sci.,1998

2. Controlled production of emulsions using a crossflow membrane. Part II: industrial scale manufacture;Williams;Trans. Inst. Chem. Eng.,1998

3. Food emulsions using membrane emulsification: conditions for producing small droplets;Joscelyne;J. Food Eng.,1999

4. Membrane emulsification—a literature review;Joscelyne;J. Membr. Sci.,2000

5. V. Schröder, Herstellen Von Öl-in-Wasser-Emulsionen Mit Mikroporösen Membranen, PhD Thesis, Technische Hochschule Karlsruhe, 1999.
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