Microfluidic Glass Capillary Devices: An Innovative Tool to Encapsulate Lactiplantibacillus plantarum

dc.contributorGomez Zavaglia, Andrea
dc.creatorQuintana, Gabriel Sebastian
dc.creatorGerbino, Oscar Esteban
dc.creatorGomez Zavaglia, Andrea
dc.date.accessioned2022-09-29T12:15:45Z
dc.date.accessioned2022-10-15T01:42:03Z
dc.date.available2022-09-29T12:15:45Z
dc.date.available2022-10-15T01:42:03Z
dc.date.created2022-09-29T12:15:45Z
dc.date.issued2021
dc.identifierQuintana, Gabriel Sebastian; Gerbino, Oscar Esteban; Gomez Zavaglia, Andrea; Microfluidic Glass Capillary Devices: An Innovative Tool to Encapsulate Lactiplantibacillus plantarum; Springer; 2021; 69-77
dc.identifier978-1-0716-1648-2
dc.identifierhttp://hdl.handle.net/11336/170917
dc.identifierCONICET Digital
dc.identifierCONICET
dc.identifier.urihttps://repositorioslatinoamericanos.uchile.cl/handle/2250/4331170
dc.description.abstractIn this chapter, a detailed preparation of W/O emulsions using microfluidic devices is presented. Soybean oil is proposed as continuous phase, and two hydrophilic polymers, sodium caseinate and alginate, are proposed as dispersed phases. This approach enables the controlled encapsulation of different cells and/or bioactive compounds.
dc.languageeng
dc.publisherSpringer
dc.relationinfo:eu-repo/semantics/altIdentifier/url/https://link.springer.com/chapter/10.1007/978-1-0716-1649-9_7
dc.rightshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.rightsinfo:eu-repo/semantics/restrictedAccess
dc.sourceBasic Protocols in Encapsulation of Food Ingredients
dc.subjectMICROFLUIDIC
dc.subjectLACTOBACILLUS
dc.subjectENCAPSULATION
dc.titleMicrofluidic Glass Capillary Devices: An Innovative Tool to Encapsulate Lactiplantibacillus plantarum
dc.typeinfo:eu-repo/semantics/publishedVersion
dc.typeinfo:eu-repo/semantics/bookPart
dc.typeinfo:ar-repo/semantics/parte de libro


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