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Publications by M. Berjano
Evolution of the Rheological Properties of Oil-In-Water Emulsions During the Emulsification Process and Storage
Grasas y Aceites
Organic Chemistry
Food Science
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Two-Step Emulsification Process for Water-In-Oil-In-Water Multiple Emulsions Stabilized by Lamellar Liquid Crystals
Journal of Oleo Science
Medicine
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Evolution of the Size Distribution of Oil-Droplets Over Time in Oil-In-Water Emulsions
Japan Journal of Food Engineering
Industrial
Manufacturing Engineering
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Controlled Production of Oil-In-Water Emulsions Containing Unrefined Pumpkin Seed Oil Using Stirred Cell Membrane Emulsification
Journal of Membrane Science
Materials Science
Filtration
Biochemistry
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Rheological and Water Binding Properties of Fat-In-Water Type Emulsions Stabilized by Potato Starch
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Rheological Characterization of Coloured Oil-In-Water Food Emulsions With Lutein and Phycocyanin Added to the Oil and Aqueous Phases
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Research of Properties of Water and Oil Products Emulsions and Their Separation
Control of Emulsification and Demulsification in Food Emulsions
Japan Journal of Food Engineering
Industrial
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Combustion Studies of Oil/Water Emulsions.
The Rheological Properties of Some Soap–oil Systems
Canadian Journal of Chemistry
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Chemistry
