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Protein-Stabilized Palm-Oil-in-Water Emulsification Using Microchannel Array Devices under Controlled Temperature

Takashi Kuroiwa1,2, Miki Ito1, Yaeko Okuyama1

  • 1Department of Chemistry and Energy Engineering, Faculty of Science and Engineering, Tokyo City University, 1-28-1 Tamazutsumi, Setagaya, Tokyo 158-8557, Japan.

Molecules (Basel, Switzerland)
|October 22, 2020
PubMed

Keywords:
lipid microspheremicrochannel emulsificationmonodisperse emulsionmultiple emulsionssodium caseinatesolid/semi-solid lipids

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