Liquid–liquid phase separation as a structuring tool for designing anisotropic food systems
Year: 2026
Type: article
Abstract: , and Weissenberg number Wi, are linked to image-derived orientation metrics to connect in-flow deformation and droplet arrest to the final structure. The analysis delineates governing mechanisms, processing windows, and limitations that define when LLPS yields an aligned microstructure and fibrous texture under practical conditions.
Source: Soft Matter
DOI: 10.1039/d5sm01134e
Author: Ashkan Madadlou
Institution: University College Cork
Language: English
Topic: Proteins in Food Systems
Subfield: Food Science
Domain: Life Sciences
Open Access status: hybrid
OpenAlex ID: W7147148270