Recent Trends of Microfluidics in Food Science and Technology: Fabrications and Applications
The development of novel materials with microstructures is now a trend in food science and technology. These microscale materials may be applied across all steps in food manufacturing, from raw materials to the final food products, as well as in the packaging, transport, and storage processes. Micro...
Main Authors: | Ruojun Mu, Nitong Bu, Jie Pang, Lin Wang, Yue Zhang |
---|---|
Format: | Article |
Language: | English |
Published: |
MDPI AG
2022-11-01
|
Series: | Foods |
Subjects: | |
Online Access: | https://www.mdpi.com/2304-8158/11/22/3727 |
Similar Items
-
Microcapsule production by droplet microfluidics: A review from the material science approach
by: Mikel Duran, et al.
Published: (2022-11-01) -
Recent Developments in the Microencapsulation of Fish Oil and Natural Extracts: Procedure, Quality Evaluation and Food Enrichment
by: Trinidad Perez-Palacios, et al.
Published: (2022-10-01) -
Physical stability of spray-dried milk fat emulsion as affected by emulsifiers and processing conditions /
by: Danviriyakul, S., et al. -
Precise Fabrication of Porous Microspheres by Iso-Density Emulsion Combined with Microfluidics
by: Yuxiao Shi, et al.
Published: (2022-06-01) -
Microfluidic Fabrication and Thermal Properties of Microencapsulated N-Hexadecane with a Hybrid Polymer Shell for Thermal Energy Storage
by: Luxi Yang, et al.
Published: (2022-05-01)