Microfluidic evaluation of some edible oil quality based on viscosity and interfacial tensions

International Journal of Food Science and Technology

Volumn 53, Issue 4, 2018, Pages 946-953

  Deng, Ning ^a   Cao, Ning ^a   Li, Piaopiao ^a   Peng, Yu ^a   Li, Xiaomao ^a   Liu, Liang ^a   Pu, Huayan ^a   Xie, Shaorong ^a   Luo, Jun ^a   Wu, Zhizheng ^a   Liu, Mei ^a  

^a SHANGHAI UNIVERSITY   (China)

Author keywords

Frying oil; microfluidic device; olive oil; water in oil droplet

Indexed keywords

DROPS; FLOW OF WATER; FLUIDIC DEVICES; HYDRAULICS; MICROFLUIDICS; OLIVE OIL; VISCOSITY;

DISPERSED DROPLETS; FRYING OIL; HIGH QUALITY; MICRO-FLUIDIC DEVICES; OIL QUALITY; SHEATH FLOWS; VISCOSITY INCREASE; WATER-IN-OIL;

QUALITY CONTROL;

EID: 85036577066     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/ijfs.13667     Document Type: Article

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