Article : texte imprimé

Effect of emulsifier type and disruption chamber geometry on the fabrication of food nanoemulsions by high pressure homogenization

Francesco Donsì, Auteur ; Mariarenata Sessa, Auteur ; Giovanna Ferrari, Auteur |

Dans Industrial & engineering chemistry research (Vol. 51 N° 22, Juin 2012)

Production of food nanoemulsions by high pressure homogenization (HPH) is investigated, focusing on the effect on droplet nanonization of emulsifier type and concentration, as well as of the geometry of the homogenization chamber. Several food-g[...]

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