Microfluidics as a tool to assess and induce emulsion destabilization

Tatiana Porto Santos1, Cesare M Cejas2, Rosiane Lopes Cunha1

  • 1Department of Food Engineering, Faculty of Food Engineering, University of Campinas, Rua Monteiro Lobato, 80-CEP 13083-862 Campinas, Brazil. rosiane@unicamp.br.

Soft Matter
|January 17, 2022
PubMed
Abstract

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