Microfluidic EDGE emulsification: the importance of interface interactions on droplet formation and pressure stability
Author:
Publisher
Springer Science and Business Media LLC
Subject
Multidisciplinary
Link
http://www.nature.com/articles/srep26407.pdf
Reference22 articles.
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2. Van Dijke, K. C., Schroën, K., van der Padt, A. & Boom, R. EDGE emulsification for food-grade dispersions. J. Food Eng. 97, 348–354 (2010).
3. Saito, M., Yin, L. J., Kobayashi, I. & Nakajima, M. Comparison of stability of bovine serum albumin-stabilized emulsions prepared by microchannel emulsification and homogenization. Food Hydrocoll. 20, 1020–1028 (2006).
4. Maan, A. A., Schroën, K. & Boom, R. Spontaneous droplet formation techniques for monodisperse emulsions preparation – Perspectives for food applications. J. Food Eng. 107, 334–346 (2011).
5. Vladisavljević, G. T., Kobayashi, I. & Nakajima, M. Production of uniform droplets using membrane, microchannel and microfluidic emulsification devices. Microfluid. Nanofluidics 13, 151–178 (2012).
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