Emulsification: Mechanistic understandingLEE, Laura L; NIKNAFS, Nima; HANCOCKS, Robin D et al.Trends in food science & technology (Regular ed.). 2013, Vol 31, Num 1, pp 72-78, issn 0924-2244, 7 p.Article

Temperature Induced Emulsification and Demulsification of Pseudoternary Mixtures of Tween80-Butanol-Kerosene-Water SystemMUKHERJEE, Partha; SAHU, Sandhyamayee; SUSANTA KUMAR PADHAN et al.Industrial & engineering chemistry research. 2011, Vol 50, Num 21, pp 11889-11896, issn 0888-5885, 8 p.Article

De-emulsification of Kerosene/Water Emulsions with Plate-Type MicrochannelsXIAO CHEN; HOUFANG LU; WEI TANG et al.Industrial & engineering chemistry research. 2010, Vol 49, Num 19, pp 9279-9288, issn 0888-5885, 10 p.Article

Formulation of Controlled Size PUFA-Loaded Oil-in-Water Emulsions by Microchannel Emulsification Using β-Carotene-Rich Palm Oil : Complex Materials SymposiumNEVES, Marcos A; RIBEIRO, Henelyta S; FUJIU, Katerina B et al.Industrial & engineering chemistry research. 2008, Vol 47, Num 17, pp 6405-6411, issn 0888-5885, 7 p.Conference Paper

Formation and charaterization of submicrometer oil-in-water (O/W) emulsions, using high-energy emulsificationSEEKKUARACHCHI, Isuru N; TANAKA, Kuniaki; KUMAZAWA, Hidehiro et al.Industrial & engineering chemistry research. 2006, Vol 45, Num 1, pp 372-390, issn 0888-5885, 19 p.Article

Comparison of Emulsification Devices for the Production of MiniemulsionsEL-JABY, Ula; CUNNINGHAM, Michael; MEKENNA, Timothy F. L et al.Industrial & engineering chemistry research. 2009, Vol 48, Num 22, pp 10147-10151, issn 0888-5885, 5 p.Article

Membrane Emulsification with Oscillating and Stationary MembranesHOLDICH, Richard G; DRAGOSAVAC, Marijana M; VLADISAVLJEVIC, Goran T et al.Industrial & engineering chemistry research. 2010, Vol 49, Num 8, pp 3810-3817, issn 0888-5885, 8 p.Article

Concentrated bitumen-in-water emulsification in coaxial mixersGINGRAS, Jean-Philippe; FRADETTE, Louis; TANGUY, Philippe et al.Industrial & engineering chemistry research. 2007, Vol 46, Num 6, pp 1818-1825, issn 0888-5885, 8 p.Article

Low-energy emulsification : Beyond energy conservationLIN, T. Joseph.Cosmetics and toiletries. 2001, Vol 116, Num 5, pp 61-66, issn 0361-4387, 4 p.Article

Enhancing the Throughput of Membrane Emulsification Techniques To Manufacture Functional ParticlesQINGCHUN YUAN; ARYANTI, Nita; GUTIERREZ, Gemma et al.Industrial & engineering chemistry research. 2009, Vol 48, Num 19, pp 8872-8880, issn 0888-5885, 9 p.Conference Paper

The membrane emulsification process: a reviewCHARCOSSET, C; LIMAYEM, I; FESSI, H et al.Journal of chemical technology and biotechnology (1986). 2004, Vol 79, Num 3, pp 209-218, issn 0268-2575, 10 p.Article

The potential of bacterial isolates for emulsification with a range of hydrocarbonsRAHMAN, K. S. M; RAHMAN, T. J; LAKSHMANAPERUMALSAMY, P et al.Acta biotechnologica. 2003, Vol 23, Num 4, pp 335-345, issn 0138-4988, 11 p.Article

Effects of soy hull flour on soy proteins emulsions = Effets de la farine de téguments de soja sur les émulsions de protéines de sojaHEA-RAN LEE ASHRAF; HEA-RYONG LEE.Journal of food science. 1988, Vol 53, Num 6, pp 1766-1768, issn 0022-1147Article

Influence of Semibatch Emulsification Process Conditions on The Physical Characteristics of Highly Concentrated Water-in-Oil EmulsionsALVAREZ, Oscar A; CHOPLIN, Lionel; SADTLER, Véronique et al.Industrial & engineering chemistry research. 2010, Vol 49, Num 13, pp 6042-6046, issn 0888-5885, 5 p.Article

Ferrous Ion Effects on the Stability and Properties of Oil-in-Water Emulsions Formulated by Membrane EmulsificationBERNAT, Xavier; PIACENTINI, Emma; BAZZARELLI, Fabio et al.Industrial & engineering chemistry research. 2010, Vol 49, Num 8, pp 3818-3829, issn 0888-5885, 12 p.Article

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Emulsion stability studies of myosin and exhaustively washed muscle from adult chicken breast muscle = Etude de la stabilité des émulsions de myosine et de fraction non-hydrosoluble de blanc de poulet adulteHUBER, D. G; REGENSTEIN, J. M.Journal of food science. 1988, Vol 53, Num 5, pp 1282-1293, issn 0022-1147, 6 p.Article

Rapid Synthesis of Uniform Magnetic Microspheres by Combing Premix Membrane Emulsification and in Situ Formation TechniquesJIAN YANG; HAO, Dong-Xia; BI, Cai-Xia et al.Industrial & engineering chemistry research. 2010, Vol 49, Num 13, pp 6047-6053, issn 0888-5885, 7 p.Article

Controlling Factors on Droplets Uniformity in Membrane Emulsification : Experiment and Modeling Analysis : Complex Materials SymposiumHAO, Dong-Xia; GONG, Fang-Ling; HU, Guo-Hua et al.Industrial & engineering chemistry research. 2008, Vol 47, Num 17, pp 6418-6425, issn 0888-5885, 8 p.Conference Paper

Procédés d'émulsification. Mécanismes de formation des émulsions = Emulsification process. Emulsion formation mechanismCANSELIER, Jean-Paul; POUX, Martine.Techniques de l'ingénieur. Génie des procédés. 2004, Vol J2, Num J2152, pp J2152.1-J2152.12, issn 1762-8725Article

Emulsification properties of succinylated canola protein isolate = Aptitude à l'émulsification des isolats de protéines succinylées de graines de canolaPAULSON, A. T; TUNG, M. A.Journal of food science. 1988, Vol 53, Num 3, pp 817-825, issn 0022-1147, 5 p.Article

Physicochemical dispersion of chrysotileHUAMING YANG; YU XIAO; KUN LIU et al.Colloids and surfaces. A, Physicochemical and engineering aspects. 2007, Vol 301, Num 1-3, pp 341-345, issn 0927-7757, 5 p.Article

Prediction of droplet diameter for microchannel emulsification: Prediction model for complicated microchannel geometriesSUGIURA, Shinji; NAKAJIMA, Mitsutoshi; SEKI, Minoru et al.Industrial & engineering chemistry research. 2004, Vol 43, Num 26, pp 8233-8238, issn 0888-5885, 6 p.Article

Emulsification in high-pressure homogenizersSTANG, Michael; SCHUCHMANN, Heike; SCHUBERT, Helmar et al.Engineering in life sciences (Print). 2001, Vol 1, Num 4, pp 151-157, issn 1618-0240Article

Emulsifying properties of food proteins : development of a standardized emulsification method = Le pouvoir émulsifiant des protéines alimentaires : élaboration d'une méthode d'émulsification standardiséeHAQUE, Z; KINSELLA, J. E.Journal of food science. 1989, Vol 54, Num 1, pp 39-44, issn 0022-1147Article