This paper showcases an end-to-end study encompassing the design and prototyping of novel food assemblies using hydrocolloids via microfluidic processing and a detailed assessment of their impact and performance in both in vitro and in vivo contexts. We demonstrated the creation of low-calorie noodle-like food assemblies from mixtures of food hydrocolloids - calcium alginate and soy protein, through microfluidic extrusion and gelation techniques. We characterized the textural and sensorial features of the food assemblies and showed how they can be tuned to mimic key organoleptic features of commercial noodle products through internal spatial segregation of the hydrocolloid materials enabled by microfluidic processing. We also demonstrated various in vivo physiological responses to the food assemblies and examined their potential in the endocrinal control of appetite. Sensory evaluations revealed that participants generally had a similar liking for the microfluidic food assemblies as compared to commercially available noodles. Clinical evaluations on varying microfluidic noodle assemblies reflected minimal changes in postprandial glucose and insulin levels, while eliciting differential gut hormonal (ghrelin and GLP-1) responses from commercial noodles and from each other. However, subjective satiety levels from these assemblies remain comparable with commercial noodles. Our work highlights the potential of microfluidic techniques in precision food design. The food assemblies demonstrated in this work are a functional and adaptable platform for macro- and micronutrient delivery while ensuring nutrient stability, which can be specifically tailored to address targeted nutritional needs.