Batch versus microfluidic emulsification processes to produce whey protein microgel beads from thermal or acidic gelation
Alban Lacroix, Murielle Hayert, Véronique Bosc, Paul Menut
Topics & Concepts
DispersityMicrofluidicsMixing (physics)Chemical engineeringWhey proteinAqueous solutionMaterials scienceHomogeneousOil dropletChemistryChromatographyNanotechnologyEmulsionPolymer chemistryOrganic chemistryThermodynamicsQuantum mechanicsEngineeringPhysicsProteins in Food SystemsInnovative Microfluidic and Catalytic Techniques InnovationEnzyme Catalysis and Immobilization