Skip to content
UT Oriental
  • Inicio
  • Soporte Técnico

UT Oriental
  • Inicio
  • Soporte Técnico

Scalable air-assisted microfluidic system for core–shell alginate beads: Design, experimental characterization, and industrial validation

Leave a Comment / Procesos Alimentarios / By admin
Bookmark (0)
Please login to bookmark Close

Publication date: September 2026

Source: Journal of Food Engineering, Volume 416

Author(s): Angela De Vivo, Fabrizio Sarghini

Publication date: September 2026Source: Journal of Food Engineering, Volume 416Author(s): Angela De Vivo, Fabrizio Sarghini Read More

Related posts:

Default ThumbnailScalable air-assisted microfluidic system for core–shell alginate beads: Design, experimental characterization, and industrial validation Default ThumbnailEquivalent-circuit electrical impedance spectroscopy as a predictor of textural quality of emulsified sausages under ohmic and conventional cooking Default ThumbnailPassive RFID-based sensor for secondary shelf-life detection of UHT milk Default ThumbnailPassive RFID-based sensor for secondary shelf-life detection of UHT milk Default ThumbnailStructure design of an innovative 3-dimensional-printed emulsion carrier for stabilizing polyunsaturated fatty acids in krill oil Default ThumbnailpH-driven encapsulation of isoliquiritigenin in the oat protein-sodium alginate nanoparticles: Focus on formation mechanism, stability and in vitro digestion characteristics
← Previous Post
Next Post →

Continuar buscando...

Nueva Información Actualizada

    © 2026 UT Oriental | Powered by UT Oriental

    Aviso importante: Por motivos de actualización administrativa y renovación de licencias, el servicio de esta biblioteca entrará en pausa próximamente.