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African Journal of Food Science and Technology

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Shuqiang Jiang

Department of Food and Biological Engineering, Qiqihar University, Qiqihar, Heilongjiang, 161006, China


  • Short Communication   
    Chemical reactors food and bioprocess technology in all-aqueous emulsions & non-thermal plasma technology
    Author(s): Shuqiang Jiang*

    All-aqueous emulsions are ordinarily shaped at bulk scale by gentle shaking of fluid two-phase frameworks. They can be utilized to carry out responses both in beads (compartmentalized) and on bead surfaces in conditions free of manufactured surfactants and natural solvents. The utilize of all-aqueous emulsions for extractive bioconversion could be a schedule application; in any case, these emulsions hold numerous more guarantees. An eminent, quickly advancing application is bio-micro gel blend through biopolymer crosslinking inside the emulsion inner stage. When polyelectrolyte crosslinking is accomplished at the interface instead of in beads, microcapsules can be shaped, and when in situ colloidal molecule era at the bead surface is gotten, colloidosomes are delivered. The utilize of microfluidics to control the arrangement of all-aqueous emulsions offers numerous points of interest .. View More»
    DOI: http:/

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