Microfluidization in nano-food engineering

Ilse Monroy-Rodríguez; Amor Monroy-Villagrana; Maribel Cornejo-Mazón; Santiago García-Pinilla; Humberto Hernández-Sánchez; Gustavo F. Gutiérrez-López

doi:10.1007/978-3-030-44552-2_6

Microfluidization in nano-food engineering

Ilse Monroy-Rodríguez, Amor Monroy-Villagrana, Maribel Cornejo-Mazón, Santiago García-Pinilla, Humberto Hernández-Sánchez, Gustavo F. Gutiérrez-López

Escuela Nacional de Ciencias Biológicas (ENCB)

Research output: Chapter in Book/Report/Conference proceeding › Chapter › peer-review

3 Scopus citations

Abstract

In this chapter, a revision of the engineering principles of MF is presented as well as a description of selected nano-foods and nano-ingredients (encapsulates, nanoemulsions, liposomes, nano-dairy products) and its use in the extraction of bioactive compounds from complex matrixes and, in the characteristics of starch and protein preparations. Also, an example of effects of MF on functional properties of a microparticulated soy protein is also described. MF engineering is complex since many variables are involved in micro-channeling of the fluids subjected to MF and the fundamentals of high-speed fluids collision are still being investigated and represent a challenge for process engineers.

Original language	English
Title of host publication	Food Engineering Series
Publisher	Springer
Pages	153-175
Number of pages	23
DOIs	https://doi.org/10.1007/978-3-030-44552-2_6
State	Published - 2020

Publication series

Name	Food Engineering Series
ISSN (Print)	1571-0297

Keywords

Interaction chamber
Microchannels
Microfluidization
Microparticles
Nano-foods
Nano-sizing

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10.1007/978-3-030-44552-2_6

Cite this

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AU - Monroy-Rodríguez, Ilse

AU - Monroy-Villagrana, Amor

AU - Cornejo-Mazón, Maribel

AU - García-Pinilla, Santiago

AU - Hernández-Sánchez, Humberto

AU - Gutiérrez-López, Gustavo F.

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KW - Microfluidization

KW - Microparticles

KW - Nano-foods

KW - Nano-sizing

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Microfluidization in nano-food engineering

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Keywords

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