Cargando…
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...
| Autores principales: | , , , |
|---|---|
| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
MDPI
2022
|
| Materias: | |
| 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 |