Microfluidics potential for developing food-grade microstructures through emulsification processes and their application

[Display omitted] •Microfluidics provides less waste generation, lower cost and gentle assays.•Microfluidics can be useful to synthesise low dispersed food-grade microstructures.•Microfluidics requires flow at Re 

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Bibliographic Details
Published in:Food research international 2023-10, Vol.172, p.113086-113086, Article 113086
Main Authors: Fuciños, Clara, Rodríguez-Sanz, Andrea, García-Caamaño, Esther, Gerbino, Esteban, Torrado, Ana, Gómez-Zavaglia, Andrea, Rúa, María L.
Format: Article
Language:English
Subjects:
Dispersion
Emulsion
Encapsulation
Lab-on-a-chip
Liposome
Microparticle
Niosome
Polymersome
Probiotic
Self-assembly
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Description
Summary:[Display omitted] •Microfluidics provides less waste generation, lower cost and gentle assays.•Microfluidics can be useful to synthesise low dispersed food-grade microstructures.•Microfluidics requires flow at Re 
ISSN:0963-9969
1873-7145
DOI:10.1016/j.foodres.2023.113086