Emulsification: Processes, New Technology and Current Applications

Kylie M. Tannen (Editor)

Series: Chemical Engineering Methods and Technology
BISAC: SCI055000

In this book, the authors discuss the processes, new technology and current applications of emulsification. Topics include ultrasound-assisted emulsification microextraction; microbial emulsifiers and their environmental applications potential; alternative methods for emulsification; the physical and chemical modifications on emulsifying properties of proteins; low-energy nano-emulsions and their applications as CT blood pool contrast media; and emulsification in mini-channels for biodiesel production. (Imprint: Nova)



Volume 10

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Special issue: Resilience in breaking the cycle of children’s environmental health disparities
Edited by I Leslie Rubin, Robert J Geller, Abby Mutic, Benjamin A Gitterman, Nathan Mutic, Wayne Garfinkel, Claire D Coles, Kurt Martinuzzi, and Joav Merrick


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Table of Contents


Ultrasound-Assisted Emulsification Microextraction: Selected Applications in Chemical Analysis
(Carmen Garcia-Jares, J. Pablo Lamas, Maria Llompart, Laboratory for Research and Development of Analytical Solutions (LIDSA), Department of Analytical Chemistry, Nutrition and Food Science, Faculty of Chemistry, University of Santiago de Compostela, Spain)

Microbial Bioemulsifiers and Environmental Applications Potential
(Vera Lúcia dos Santos, Andrea Sousa Monteiro, Vitor Sousa Domingues, Aline Daniela Lopes Júlio, Department of Microbiology, Institute of Biological Science, Federal University of Minas Gerais, Belo Horizonte-MG, Brazil, and others)

Alternative Methods for Emulsification
(Renata Valeriano Tonon, Fernanda Yumi Ushikubo, Fabiana de Assis Perrechil, Ana Carla Kawazoe Sato, Douglas Fernandes Barbin, Embrapa Food Technology, Guaratiba, Rio de Janeiro/RJ, Brazil, and others)

Physical and Chemical Modifications on Emulsifying Properties of Proteins
(Ana Carla Kawazoe Sato, Fabiana de Assis Perrechil, Renata Valeriano Tonon, Fernanda Yumi Ushikubo, Douglas Fernandes Barbin, Department of Food Engineering, School of Food Engineering, University of Campinas (UNICAMP), Cidade Universitária, Campinas, Brazil, and others)

Low-Energy Nano-Emulsions and their Applications as CT Blood Pool Contrast Media
(François Hallouard, Nicolas Anton, Thierry Vandamme, Hatem Fessi, University of Lyon 1, Laboratoire d’Automatique et de Génie des Procédés, Villeurbanne, France, and others)

Emulsification in Mini-Channels for Biodiesel Production
(A. Belkadi, D. Tarlet, A. Montillet, J. Bellettre, LUNAM Universite, Universite de Nantes, France)


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