TY  - JOUR
AU  - Surh, Jeonghee
AU  - Jeong, Young Gyu
AU  - Vladisavljević, Goran T.
PY  - 2008
UR  - https://vinar.vin.bg.ac.rs/handle/123456789/3500
AB  - We report on the preparation and characterization of lecithin-stabilized oil-in-water emulsions (10 or 20 wt% corn oil, 2 wt% lecithin, pH 3, 100 or 150 kPa) by multi-stage premix membrane emulsification using a Shirasu porous glass membrane (mean pore size 8 mu m). Structural characteristics of the emulsions such as droplet size distribution, mean droplet diameter, and morphology were measured by using a laser light scattering and optical microscopy, respectively. As the number of passes through the membrane increased from 1 to 5, the transmembrane flux decreased from 30 to 1 m(3) m(-2) h(-1). It demonstrates that lecithin emulsifier, even if its net charge is negative (pK(a) similar to pH 1.5), tends to foul SPG membrane by blocking the membrane pores, which was attributed to the possible interaction between positive groups on the lecithin molecules with anionic silanol groups on the membrane surface. (c) 2008 Elsevier Ltd. All rights reserved.
T2  - Journal of Food Engineering
T1  - On the preparation of lecithin-stabilized oil-in-water emulsions by multi-stage premix membrane emulsification
VL  - 89
IS  - 2
SP  - 164
EP  - 170
DO  - 10.1016/j.jfoodeng.2008.04.023
ER  - 

@article{
author = "Surh, Jeonghee and Jeong, Young Gyu and Vladisavljević, Goran T.",
year = "2008",
abstract = "We report on the preparation and characterization of lecithin-stabilized oil-in-water emulsions (10 or 20 wt% corn oil, 2 wt% lecithin, pH 3, 100 or 150 kPa) by multi-stage premix membrane emulsification using a Shirasu porous glass membrane (mean pore size 8 mu m). Structural characteristics of the emulsions such as droplet size distribution, mean droplet diameter, and morphology were measured by using a laser light scattering and optical microscopy, respectively. As the number of passes through the membrane increased from 1 to 5, the transmembrane flux decreased from 30 to 1 m(3) m(-2) h(-1). It demonstrates that lecithin emulsifier, even if its net charge is negative (pK(a) similar to pH 1.5), tends to foul SPG membrane by blocking the membrane pores, which was attributed to the possible interaction between positive groups on the lecithin molecules with anionic silanol groups on the membrane surface. (c) 2008 Elsevier Ltd. All rights reserved.",
journal = "Journal of Food Engineering",
title = "On the preparation of lecithin-stabilized oil-in-water emulsions by multi-stage premix membrane emulsification",
volume = "89",
number = "2",
pages = "164-170",
doi = "10.1016/j.jfoodeng.2008.04.023"
}

Surh, J., Jeong, Y. G.,& Vladisavljević, G. T.. (2008). On the preparation of lecithin-stabilized oil-in-water emulsions by multi-stage premix membrane emulsification. in Journal of Food Engineering, 89(2), 164-170.
https://doi.org/10.1016/j.jfoodeng.2008.04.023

Surh J, Jeong YG, Vladisavljević GT. On the preparation of lecithin-stabilized oil-in-water emulsions by multi-stage premix membrane emulsification. in Journal of Food Engineering. 2008;89(2):164-170.
doi:10.1016/j.jfoodeng.2008.04.023 .

Surh, Jeonghee, Jeong, Young Gyu, Vladisavljević, Goran T., "On the preparation of lecithin-stabilized oil-in-water emulsions by multi-stage premix membrane emulsification" in Journal of Food Engineering, 89, no. 2 (2008):164-170,
https://doi.org/10.1016/j.jfoodeng.2008.04.023 . .