Batch versus microfluidic emulsification processes to produce whey protein microgel beads from thermal or acidic gelation

Producing food-grade soft particles with controlled structure is of interest to elucidate the structure-properties relationship in soft-particles suspensions. The aim this work evaluate ability two elaboration processes produce homogenous and spherical whey protein microgels adjustable diameters range 40–100 μm. Microgels are formed steps: (1) emulsification a aqueous solution oil (2) gelation droplets. We compare continuous home-made microfluidic setup, designed on purpose, more simple by mixing. In addition, studied: thermal at 80 °C an acid gelation. Results show that controls size polydispersity (pdI<0.1 for microfluidics) while assembly. Acid setup results spherical, homogeneous which properties process parameters.