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Calcium Alginate Foams Prepared by a Microfluidic T-Junction System: Stability and Food Applications

Abstract:

Highly porous alginate foams were prepared via a novel route in which highly viscous alginate solutions were bubbled using a microfluidic T-junction device. The relationship between bubble size and bubbling conditions such as air pressure and solution flow rate was studied, and the ability of the T-junction setup to generate monodisperse microbubbles (mean diameter, ~154 μm) and produce porous foams was systematically investigated. The foams were characterised by optical and scanning electron...

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Publisher copy:
10.1007/s11947-011-0650-3

Authors


Journal:
Food and Bioprocess Technology
Volume:
5
Issue:
7
Pages:
2848-2857
Publication date:
2012-01-01
DOI:
EISSN:
1935-5149
ISSN:
1935-5130
URN:
uuid:153a13e5-c0b3-4771-a2b1-3edad7fe2917
Source identifiers:
357059
Local pid:
pubs:357059

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