Effect of gelation of the inner aqueous phase on the flow properties of concentrated W/O/W emulsions

Makoto Mori

Presentation information

Oral presentation

D 食品工学、加工、保蔵、バイオテクノロジー (Food Engineering, Process, Storage, and Biotechnology)

[2Jp] Processing, Manufacturing technology

Fri. Aug 30, 2024 3:00 PM - 6:00 PM Room J (2F N207)

Chair:Noriyuki Igura, Akihiro Nakamura

5:15 PM - 5:30 PM

[2Jp-09] Effect of gelation of the inner aqueous phase on the flow properties of concentrated W/O/W emulsions

*Makoto Mori¹, Nozomi Watanabe¹, IBRAHIM MAAMOUN², Shuntaro Tsubaki², Noriyuki Igura² (1. Graduated School of Bioresource and Bioenvironmental Sciences, Kyushu University, 2. Faculty of Agriculture, Kyushu University)

Keywords:double emulsion, membrane emulsification, flow properties

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