On the preparation of lecithin-stabilized oil-in-water emulsions by multi-stage premix membrane emulsification

We report on the preparation and characterization of lecithin-stabilizedoil-in-wateremulsions (10 or 20 wt% corn oil, 2 wt% lecithin, pH 3, 100 or 150 kPa) by multi-stagepremixmembraneemulsification using a Shirasu porous glassmembrane (mean pore size 8 μm). Structural characteristics of the emulsio...

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Bibliographic Details

Main Authors:	Jeonghee Surh, Young Gyu Jeong, Goran Vladisavljevic
Format:	Default Article
Published:	2008
Subjects:	Chemical engineering not elsewhere classified Membrane emulsification Shirasu porous glass membrane Oil-in-water emulsion Lecithin Emulsion stability Chemical Engineering not elsewhere classified
Online Access:	https://hdl.handle.net/2134/10153
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