Contemporary Food Engineering - Engineering Aspects of Food Emulsification and Homogenization
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Published By CRC Press

9781466580435, 9781466580442
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Formulation of Emulsions

2015 ◽  
pp. 51-100 ◽  
Author(s):  
Marie Wahlgren ◽  
Bjorn Bergenstahl ◽  
Lars Nilsson ◽  
Marilyn Rayner

scholarly journals Microchannel Emulsification

2015 ◽  
pp. 209-234
Author(s):  
Isao Kobayashi ◽  
Marcos Neves ◽  
Mitsutoshi Nakajima
Keyword(s):  
Microchannel Emulsification

Particle-stabilized Emulsions

2015 ◽  
pp. 101-122
Author(s):  
Malin Sjoo ◽  
Marilyn Rayner ◽  
Marie Wahlgren
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