The Effect of Bacteria on the Stability of Microfluidic-Generated Water-in-Oil Droplet

Microencapsulation in emulsion droplets has great potential for various applications such as food which require formation of highly stable emulsions. Bacterial-emulsion interactions affect the physiological status of bacteria while bacterial cell characteristics such as surface-active properties and...

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Detalles Bibliográficos
Autores principales: Mohd Isa, Nur Suaidah, El Kadri, Hani, Vigolo, Daniele, Gkatzionis, Konstantinos
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9785555/
https://www.ncbi.nlm.nih.gov/pubmed/36557366
http://dx.doi.org/10.3390/mi13122067

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9785555/
https://www.ncbi.nlm.nih.gov/pubmed/36557366
http://dx.doi.org/10.3390/mi13122067

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