| Texto completo | |
| Autor(es): |
Francisco, Cristhian R. L.
;
Santos, Tatiana P.
;
Cunha, Rosiane L.
Número total de Autores: 3
|
| Tipo de documento: | Artigo Científico |
| Fonte: | CURRENT OPINION IN FOOD SCIENCE; v. 49, p. 11-pg., 2022-11-17. |
| Resumo | |
Shear-based microfluidic devices have been used as valuable tools to produce and characterize emulsions. For these studies to be successful, the material and design of the device must be carefully selected. In particular, few safe materials and surface treatments can be used for food applications, which has hampered the use of droplet microfluidics to assess complex food-grade emulsions. Despite the recent extensive use of channels emerge as the most suitable option for food emulsions due to their easy reproduction, allowing for cost-effective design modification and adaptation. However, to fully explore PDMS devices to both study and produce oil-in-water food emulsions, surface treatments are required. Here, the reader will find not only the recent advances in the use of shear-based microfluidic devices to produce/study emulsions but also perspectives related to surface treatments that are essential for the development of cost-effective and efficient microfluidic devices for exploring food emulsions. (AU) | |
| Processo FAPESP: | 20/13217-1 - Complexos proteína-polifenol estabilizando emulsões produzidas em microcanais |
| Beneficiário: | Cristhian Rafael Lopes Francisco |
| Modalidade de apoio: | Bolsas no Brasil - Doutorado |
| Processo FAPESP: | 19/27354-3 - Arquitetura de sistemas de liberação coloidais: qual é o papel da estrutura na digestibilidade? |
| Beneficiário: | Rosiane Lopes da Cunha |
| Modalidade de apoio: | Auxílio à Pesquisa - Temático |