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Hawa Ringkai, Khairul Fikri Tamrin, Nadeem Ahmed Sheikh and Shahrol Mohamaddan
Water-in-oil droplets have huge importance in chemical and biotechnology applications, despite their difficulty being produced in microfluidics. Moreover, existing studies focus more on the different shape of microchannels instead of their size, which is...
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Martha L. Taboada, Nico Leister, Heike P. Karbstein and Volker Gaukel
Spray drying of whey protein-based emulsions is a common task in food engineering. Lipophilic, low molecular weight emulsifiers including lecithin, citrem, and mono- and diglycerides, are commonly added to the formulations, as they are expected to improv...
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Vanessa Gall and Heike P. Karbstein
High-pressure homogenizers (HPH) equipped with a Simultaneous Homogenization and Mixing (SHM) orifice allow for inducing a mixing stream directly into the disruption unit. Previous studies show that by doing so, synergies between the unit operations ?emu...
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Chen Li, Jiliu Pei, Xiaohui Xiong and Feng Xue
A dry-heated Maillard reaction was used to prepare plum seed protein isolate and gum acacia conjugates. Emulsion-based edible films (EBEF) were prepared by the encapsulation of grapefruit essential oil using conjugates solution as the continuous phase. T...
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Karin Schroën, Jolet de Ruiter and Claire Berton-Carabin
This paper starts with short descriptions of emulsion preparation methods used at large and smaller scales. We give scaling relations as they are generally used, and focus on the central role that interfacial tension plays in these relations. The actual ...
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