- 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...
Expand abstract - Publisher copy:
- 10.1007/s11947-011-0650-3
-
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- 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
- Language:
- English
- Keywords:
- Copyright date:
- 2012
Journal article
Calcium Alginate Foams Prepared by a Microfluidic T-Junction System: Stability and Food Applications
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