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Monodisperse emulsion droplets with particle size ( d  3,2 ) of 29.6 μm and coefficient of variation (CV) of 9% were generated by microchannel (MC) emulsification using a hydrophilic asymmetric straight-through MC silicon 24 mm × 24 mm microchip consisting of 23,348 microchannels. This study demonstrates that the stability of the emulsions produced was mainly governed by the CMC/β-lg concentration ratios, pH and heating conditions. Emulsions were highly susceptible to aggregation at intermediate CMC/β-lg concentration ratios (0.02–0.25) but were relatively stable at high ratios (higher than 0.5). At the pH near the isoelectric point of β-lg, β-lg stabilized emulsions were more prone to destabilization after heating and prolong storage in contrast to those emulsions with CMC present in their system."}]}],"creator":[{"@id":"https://cir.nii.ac.jp/crid/1380284919017524097","@type":"Researcher","foaf:name":[{"@value":"Ai Mey 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capsules"}]}],"relatedProduct":[{"@id":"https://cir.nii.ac.jp/crid/1360011145194828032","@type":"Article","relationType":["references"],"jpcoar:relatedTitle":[{"@value":"Role of Postadsorption Conformation Changes of β-Lactoglobulin on Its Ability To Stabilize Oil Droplets against Flocculation during Heating at Neutral pH"}]},{"@id":"https://cir.nii.ac.jp/crid/1360292620198054016","@type":"Article","relationType":["references"],"jpcoar:relatedTitle":[{"@value":"Kinetics of Heat-Induced Aggregation of β-Lactoglobulin"}]},{"@id":"https://cir.nii.ac.jp/crid/1360292620959008640","@type":"Article","relationType":["references"],"jpcoar:relatedTitle":[{"@value":"Emulsification using micro porous glass (MPG): surface behaviour of milk proteins"}]},{"@id":"https://cir.nii.ac.jp/crid/1360567182012191744","@type":"Article","resourceType":"学術雑誌論文(journal article)","relationType":["isReferencedBy"],"jpcoar:relatedTitle":[{"@value":"Formulation and stabilization of nano-/microdispersion systems 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Emulsification"},{"@value":"2012年度日本食品工学会奨励賞 非対称貫通型マイクロチャネル乳化の開発と乳化プロセスのCFD解析"},{"@language":"ja-Kana","@value":"2012ネンド ニホン ショクヒン コウガッカイ ショウレイショウ ヒタイショウ カンツウガタ マイクロチャネル ニュウカ ノ カイハツ ト ニュウカ プロセス ノ CFD カイセキ"}]},{"@id":"https://cir.nii.ac.jp/crid/1390001205742360832","@type":"Article","resourceType":"学術雑誌論文(journal article)","relationType":["isReferencedBy"],"jpcoar:relatedTitle":[{"@language":"ja","@value":"食用ナノ／マイクロ分散系の作製と利用に関する研究"},{"@language":"en","@value":"Formulation and Application of Edible Nano/Micro Dispersion Systems"},{"@language":"ja-Kana","@value":"ショクヨウ ナノ/マイクロ ブンサンケイ ノ サクセイ ト リヨウ ニ カンスル ケンキュウ"}]},{"@id":"https://cir.nii.ac.jp/crid/1390282680719264512","@type":"Article","resourceType":"学術雑誌論文(journal article)","relationType":["isReferencedBy"],"jpcoar:relatedTitle":[{"@language":"ja","@value":"マイクロチャネル乳化と静電積層法による単分散食品用エマルションの高安定化"},{"@language":"en","@value":"Microchannel Emulsification and Improvement of the Stability of Food-Grade Monodisperse Emulsion Droplets through Layer-by-layer Deposition"}]},{"@id":"https://cir.nii.ac.jp/crid/1390290493077685632","@type":"Article","resourceType":"学術雑誌論文(journal article)","relationType":["isReferencedBy"],"jpcoar:relatedTitle":[{"@language":"en","@value":"Improved Stability of the Palm Oil-in-Water Emulsion via the Surface Modification of Droplets with a Chitosan-Casein Complex Layer"},{"@language":"ja","@value":"キトサン-カゼイン複合層を利用した液滴表面修飾によるパーム油滴含有O/Wエマルションの安定性向上"}]},{"@id":"https://cir.nii.ac.jp/crid/1390588048783580288","@type":"Article","relationType":["isReferencedBy"],"jpcoar:relatedTitle":[{"@language":"ja","@value":"油水界面におけるキトサン-カゼインナトリウム複合層の形成が水中油滴エマルション中の油滴の結晶化挙動に及ぼす影響"},{"@language":"en","@value":"Effect of Chitosan-Sodium Caseinate Complex Layer Formation at Oil-Water Interface on the Crystallization Behavior of Oil Droplets in Oil-in-Water 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