Food structuring using microfluidics: Updated progress in fundamental principles and structure types
Author:
Funder
National Natural Science Foundation of China
Publisher
Elsevier BV
Subject
Food Science
Reference104 articles.
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3. Single step emulsification for the generation of multi-component double emulsions;Adams;Soft Matter,2012
4. Calcium alginate foams prepared by a microfluidic T-junction system: stability and food applications;Ahmad;Food Bioprocess Technol.,2012
5. In-vitro oral digestion of microfluidically produced monodispersed W/O/W food emulsions loaded with concentrated sucrose solution designed to enhance sweetness perception;Al nuumani;J. Food Eng.,2020
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