Membrane emulsification has been drawing attention due to its many application
possibilities. This study aimed to assess the preparation and stability of oil in water (O/W) …

Ceramic membranes were used to produce oil-in-water (O/W) emulsions consisting of
vegetable oil as the dispersed phase and skim milk as the dispersion medium. The purpose …

This paper reports viscosity measurements of oil/water (O/W) monodispersed emulsions of
different droplet diameters obtained in a membrane emulsification system. Hydrophilic …

A new method was applied for preparing food emulsions with sharp particle diameter
distribution. Mean particle diameters of emulsions were about twofold of the mean pore …

those of the mean pore sizes of the porous glass membranes used. The particle diameter of
the emulsions decreased with increasing applied pressure or flux of the pre-emulsified …

In emulsions prepared using a membrane emulsification system, dispersion droplet
diameter depends basically upon membrane pore diameter. For practical applications, it is …

Fish oil microcapsules were prepared by combining a low-energy emulsification method
(premix membrane emulsification) with spray drying. Oil-in-water (O/W) emulsions were …

The use of membrane technology for the production of single and double emulsions has
been proven feasible for a wide range of systems. The low energy requirements and mild …

The production of emulsions using milk as the continuous phase has a number of
applications of interest from the food industry's point of view. In addition, producing an …

Emulsions are disperse systems of two immiscible or poorly miscible liquid phases.
Examples for emulsions are mayonnaise consisting of small oil droplets dispersed in a …