title: Advances in membrane emulsification. Part A: recent developments in processing aspects and microstructural design approaches.
abstract: Modern emulsion processing technology is strongly influenced by the market demands for products that are microstructure-driven and possess precisely controlled properties. Novel cost-effective processing techniques, such as membrane emulsification, have been explored and customised in the search for better control over the microstructure, and subsequently the quality of the final product. Part A of this review reports on the state of the art in membrane emulsification techniques, focusing on novel membrane materials and proof of concept experimental set-ups. Engineering advantages and limitations of a range of membrane techniques are critically discussed and linked to a variety of simple and complex structures (e.g. foams, particulates, liposomes etc.) produced specifically using those techniques.
authors.affiliation: School of Chemical Engineering, University of Birmingham, Edgbaston, Birmingham, B15 2TT, UK.
authors.forename: Fotis
authors.initials: F
authors.lastname: Spyropoulos
authors.forename: David M
authors.initials: DM
authors.lastname: Lloyd
authors.forename: Robin D
authors.initials: RD
authors.lastname: Hancocks
authors.forename: Aleksandra K
authors.initials: AK
authors.lastname: Pawlik
mesh_terms: D003102:Colloids; D045703:Emulsifying Agents / Q000737:chemistry*; D005503:Food Additives / Q000737:chemistry*; D005504:Food Analysis / Q000379:methods*; D005511:Food Handling / Q000379:methods*; D063427:Food Quality; D005524:Food Technology / Q000639:trends; D008051:Lipid Bilayers / Q000737:chemistry; D008081:Liposomes; D008563:Membrane Lipids / Q000737:chemistry*
chemical_list: D003102:Colloids; D045703:Emulsifying Agents; D005503:Food Additives; D008051:Lipid Bilayers; D008081:Liposomes; D008563:Membrane Lipids
keywords: foams and particulates; membrane emulsification; microstructural design; processing parameters; simple and complex emulsions