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Lookup NU author(s): Professor David XieORCiD
This work is licensed under a Creative Commons Attribution 4.0 International License (CC BY 4.0).
As an interdisciplinary manufacturing technique, microfluidics has attracted great attention in fields such as food structuring, chemical analysis, biomedicine, and biological testing. In particular, significant efforts have been recently made to design food structures via microfluidics, starting with its fundamental principles, thus contributing to developing next-generation, high-quality food products with satisfactory properties and attributes. This review first introduces the fundamental principles of microfluidic systems, and then focuses on their applications in the fabrication of different food structures, including emulsions (via shear-driven, spontaneous, or wettability-controlled emulsification), foams, microparticles (biopolymers-based and liposomes), and microgels (induced by temperature or ions). The upscaling strategies for microfluidic devices and challenges for application in the food industry are also reviewed. Despite such advances, it is still vital to further understand the flowing, droplet formation, and structuring of multi-component food matrices and the related developments of cost-effective microfluidic devices to meet practical requirements.
Author(s): Qiao D, Hu W, Wang Z, Xie F, Zhang B, Jiang F
Publication type: Article
Publication status: Published
Journal: Journal of Food Engineering
Year: 2024
Volume: 360
Print publication date: 01/01/2024
Online publication date: 24/08/2023
Acceptance date: 19/08/2023
Date deposited: 07/09/2023
ISSN (print): 0260-8774
ISSN (electronic): 1873-5770
Publisher: Elsevier
URL: https://doi.org/10.1016/j.jfoodeng.2023.111703
DOI: 10.1016/j.jfoodeng.2023.111703
Data Access Statement: No data was used for the research described in the article.
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