Formulation of Uniform-sized Agar Gel Microbeads from Water-in-oil Emulsion Prepared Using Microchannel Emulsification under Controlled Temperature

Authors :: Isao Kobayashi
Takashi Kuroiwa
Akihiko Kanazawa
Toru Katsumata
Yoshikazu Sukeda
Shoto Warashina
Kunihiko Uemura
Source :: Japan Journal of Food Engineering. 17:11-19
Publication Year :: 2016
Publisher :: Japan Society for Food Engineering, 2016.

Subjects :: Microchannel
Chromatography
Materials science
Water in oil emulsion
Agar gel
Industrial and Manufacturing Engineering
Food Science
Gel point (petroleum)

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