Recent Development on Synthesizing and Characterizing Food-Grade Microemulsions

被引：0
|
作者：
Sun Chang-Bao [1 ]
Wu Hong-Yan [1 ]
Li Ang [2 ]
机构：
[1] Qiqihar Univ, Coll Food & Biol Engn, Qiqihar, Peoples R China
[2] Northeast Agr Univ, Coll Food Sci, Harbin, Peoples R China
来源：
PROCEEDINGS OF THE INTERNATIONAL CONFERENCE ON CHEMICAL, MATERIAL AND FOOD ENGINEERING | 2015年 / 22卷
关键词：
microemulsion; food-grade; characterization methods; synthesizing; technologies; DELIVERY-SYSTEM; NANOPARTICLES; CONDUCTIVITY; EMULSIONS;
D O I：
暂无
中图分类号：
TP [自动化技术、计算机技术];
学科分类号：
0812 ;
摘要：
Microemulsions have great applications in food products. However, due to the complex attributes of microemulsions, it requires various techniques to synthesize and characterize microemulsions. This includes studies of the phase behavior, size of the microemulsion droplets. This paper reviews different technologies used in preparing and characterizing food-grade microemulsions. The list of technologies summarized in this paper provides insights on future studies of food-grade microemulsions development.
引用
收藏
页码：23 / 25
页数：3
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