Low-energy Emulsification Approaches: Mechanisms, Device Advances, and Translation to Food Systems

Food and Bioprocess Technology 2026

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Authors: Yikun Liu, Ling Guo, Xing Chen, Yuqing Dong, Liqiang Zou, Wei Liu

DOI: 10.1007/s11947-026-04373-3

Cited by: 1

References: 222

Fields of Study & Subjects

Proteins in Food Systems Innovative Microfluidic and Catalytic Techniques Innovation Microencapsulation and Drying Processes

References 222