Water-in-oil emulsions, consisting of demineralized water dispersed in sunflower oil and
stabilized with polyglycerol polyricinoleate, have been prepared by using two emulsification …

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

We developed and tested a simple method to measure dispersed droplet size of W/O
emulsions. Then, using a microporous glass membrane treated with oil phase, we produced …

In this work, water-in-oil emulsions (W/O) and ethanol-in-oil emulsions (E/O) emulsions were
prepared successfully by membrane emulsification. The emulsifiers selected were PGPR …

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

Emulsification is an important process for food production. Membrane emulsification is a
relatively new technique which attempts to improve on traditional emulsification methods by …

We investigated the factors affecting preparation of water-in-oil (W/O) emulsions using olive
oil as the continuous phase, based on direct observation of microchannel (MC) …

The aim of this work was to contribute to the optimized production of water-in-oil emulsions
with pumpkin seed oil in the oil phase using a high-speed homogenizer. Pumpkin seed oil is …

Emulsions play an important role in the formulation of foods for production of o/w emulsions,
eg, dressings, artificial milks, cream liqueurs, as well as for preparation of some w/o …

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) …