Formation of wax walled microcapsules via double emulsion using cross membrane emulsification at elevated temperatures

Collins, S, York, DW orcid.org/0000-0003-4778-3607, Kazmi, S et al. (1 more author) (2020) Formation of wax walled microcapsules via double emulsion using cross membrane emulsification at elevated temperatures. Journal of Food Engineering, 269. ARTN: 109739. ISSN 0260-8774

Abstract

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Authors/Creators:
Copyright, Publisher and Additional Information: © 2019 Elsevier Ltd. This is an author produced version of a paper published in Journal of Food Engineering. Uploaded in accordance with the publisher's self-archiving policy.
Keywords: Double emulsions; Wax; Microcapsule; Permeability; Cross membrane emulsification; Flavour
Dates:
  • Published: March 2020
  • Accepted: 20 September 2019
  • Published (online): 27 September 2019
Institution: The University of Leeds
Academic Units: The University of Leeds > Faculty of Engineering (Leeds) > School of Chemical & Process Engineering (Leeds)
Depositing User: Symplectic Publications
Date Deposited: 25 Sep 2019 10:35
Last Modified: 29 Oct 2019 12:19
Status: Published
Publisher: Elsevier
Identification Number: https://doi.org/10.1016/j.jfoodeng.2019.109739

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Embargoed until: 27 September 2020

Filename: Collins et al Wax double emulsion Sep2019 author accepted.pdf

Licence: CC-BY-NC-ND 4.0

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