The effects of membrane composition and morphology on the rotating membrane emulsification technique for food grade emulsions (2016)

First Author: Hancocks R
Attributed to:  EPSRC Centre for Innovative Manufacturing in Food funded by EPSRC

Abstract

No abstract provided

Bibliographic Information

Digital Object Identifier: http://dx.doi.org/10.1016/j.memsci.2015.09.033

Publication URI: http://www.sciencedirect.com/science/article/pii/S0376738815301964

Type: Journal Article/Review

Parent Publication: Journal of Membrane Science