Microfluidic methods to study emulsion formation

Doctoral thesis English OPEN
Muijlwijk, Kelly;
(2017)
  • Publisher: Wageningen University
  • Subject: voedselemulsies | adsorption | Chemical Operations | druppels | droplets | adsorptie | Chemische bewerking | colloidal properties | emulsies | emulsions | microfluidics | food emulsions | colloïdale eigenschappen

<p>Emulsions are dispersions of one liquid in another that are commonly used in various products, and methods such as high-pressure homogenisers and colloid mills are used to form emulsions. The size and size distribution of emulsion droplets are important for the final... View more
  • References (48)
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