Designing food structure using microfluidics

Yiming Feng, Xuanbo Liu, Youngsoo Lee

Research output: Chapter in Book/Report/Conference proceedingChapter


Microfluidics has been studied as a rapid detection tool for food safety related applications for a long time. Recently, more and more interests have been attracted to use microfluidics as microreactors to assemble biopolymers to achieve desirable functionalities. Attributed to the accurate flow control and unique bottom-up mechanism, the properties of the assembled biopolymer structures could be well-controlled. To date, several food-grade biopolymers, including proteins and carbohydrates, have been found suitable for the microfluidic process. However, challenges remain, notably the scale-up of the process. In this chapter, the fundamental principles of microfluidics and their feasibility to process food materials and design food structures are thoroughly covered and discussed.

Original languageEnglish (US)
Title of host publicationFood Structure and Functionality
Number of pages19
ISBN (Electronic)9780128214534
StatePublished - Jan 1 2020


  • Biopolymers
  • Food structures
  • Microfluidics

ASJC Scopus subject areas

  • Engineering(all)
  • Agricultural and Biological Sciences(all)


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