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 …

Premix membrane emulsification (PME) is a pressure driven process of droplet breakup,
caused by their motion through membrane pores. The process is widely used for high …

Double emulsions were used to not only replace 7 and 11% of animal fat in meat products,
but also as a way to enhance the product colour. The coarse emulsion containing native …

In this study we demonstrate that food-grade double emulsions can be successfully
prepared using a hybrid premix emulsification system. A coarse emulsion containing …

The partitioned EDGE droplet generation device is known for its' high monodisperse droplet
formation frequencies in two distinct pressure ranges, and an interesting candidate for scale …

Emulsions are found in a wide variety of food products, pharmaceuticals, paints, and
cosmetics, thus emulsification is a truly multidisciplinary phenomenon. Therefore …

Background The use of microfluidics is a relatively new route to produce emulsions.
Advantages of this method include high energy efficiency, high droplet monodispersity, and …

Proteins are mostly used to stabilize food emulsions; however, production of protein
containing emulsions is notoriously difficult to capture in scaling relations due to the complex …

Oil-in-water emulsions with particle sizes smaller than 200 nm are interesting carrier
systems for poorly water-soluble drugs. Such emulsions can be produced by premix …

Proteins originating from dry legumes are not that much used in food formulations, yet, they
are interesting components from a sustainability point of view, and could have interesting …