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

Spyropoulos, Fotis

Advances in membrane emulsification. Part A: recent developments in processing aspects and microstructural design approaches. [electronic resource] - Journal of the science of food and agriculture Mar 2014 - 613-27 p. digital

Publication Type: Journal Article; Review

1097-0010

10.1002/jsfa.6444 doi


Colloids
Emulsifying Agents--chemistry
Food Additives--chemistry
Food Analysis--methods
Food Handling--methods
Food Quality
Food Technology--trends
Lipid Bilayers--chemistry
Liposomes
Membrane Lipids--chemistry