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Influence of emulsion droplet size on antimicrobial properties

✍ Scribed by Umaporn Buranasuksombat; Yun Joong Kwon; Mark Turner; Bhesh Bhandari

Book ID
106266811
Publisher
The Korean Society of Food Science and Technology
Year
2011
Tongue
English
Weight
540 KB
Volume
20
Category
Article
ISSN
1226-7708

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## Abstract The solidification or crystallization characteristics of water‐in‐oil (w/o) emulsion drops generated from the capillary in stagnant coolant, here pure water, was investigated. The emulsions were prepared at different energy inputs by using a rotor stator and then pumped through a single