The Effect of Bacteria on the Stability of Microfluidic-Generated Water-in-Oil Droplet

The Effect of Bacteria on the Stability of Microfluidic-Generated Water-in-Oil Droplet

Microencapsulation in emulsion droplets has great potential for various applications such as food which require formation of highly stable emulsions. Bacterial-emulsion interactions affect the physiological status of bacteria while bacterial cell characteristics such as surface-active properties and...

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Bibliographic Details
Main Authors: Nur Suaidah Mohd Isa, Hani El Kadri, Daniele Vigolo, Konstantinos Gkatzionis
Format: Article
Language:English
Published: MDPI AG 2022-11-01
Series:Micromachines
Subjects:
microfluidics
droplet stability
W/O droplets
microencapsulation
physiological status
Online Access:https://www.mdpi.com/2072-666X/13/12/2067

Internet

https://www.mdpi.com/2072-666X/13/12/2067

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