Rapid, non-invasive characterization of the dispersity of emulsionsviamicrowaves

Abstract

Here we report an entirely new method for the non-intrusive interrogation and characterisation of emulsions based on the microwave cavity perturbation technique.

Fabrication of emulsions prepared by rice bran protein hydrolysate and ferulic acid covalent conjugate: Focus on ultrasonic emulsification

“…They are applied in the food industry widely, such as, the processing of milk, butter, milk drinks and ice cream are used the emulsion systems [ 1 ]. However, the physical instability phenomena, such as coalescence, austenitic ripening and flocculation often occur during the processing, storage or consumption of emulsions [ [2] , [3] , [4] ]. The chemical instability phenomena, such as decomposition of emulsifiers and oxidation of oils also appear at the same time [ 5 ].…”

3D-printing fabrication of microwave-microfluidic device for droplets network formation and characterisation

“…Meanwhile, microwave sensors have emerged as a technology for the rapid and sensitive characterisation of materials, primarily by measuring their dielectric properties 7,8 . The synergistic integration of microwave and microfluidic technologies enables highly accurate, non-invasive measurements of emulsions 9 . MMDs also provide rapid dielectric heating of biological samples in an aqueous environment, including DNA plasmids and living cells [10][11][12] .…”