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 …

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 …

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) …

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 …

Eco-friendly O/W emulsions were produced by membrane emulsification using nickel
membrane consisting of hexagonal arrays of cylindrical pores of 10 or 20 μm diameter and …

The aim of this work was to study the effect of process variables on the production of
flaxseed oil emulsions by cross-flow membrane emulsification. The process was carried out …

In this study, a rotating membrane emulsification setup incorporating a 6.1 μm pore diameter
Shirasu porous glass membrane was used to produce oil-in-water emulsions. The …

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