Recent Development on Synthesizing and Characterizing Food-Grade Microemulsions

DOI

10.2991/cmfe-15.2015.6How to use a DOI?

Keywords

microemulsions; food-grade; characterization methods; synthesizing; technologies

Abstract

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.

Copyright

© 2015, the Authors. Published by Atlantis Press.

Open Access

This is an open access article distributed under the CC BY-NC license (http://creativecommons.org/licenses/by-nc/4.0/).

Download article (PDF)

TY  - CONF
AU  - Chang-Bao Sun
AU  - Hong-Yan Wu
AU  - Ang Li
PY  - 2015/07
DA  - 2015/07
TI  - Recent Development on Synthesizing and Characterizing Food-Grade Microemulsions
BT  - Proceedings of the International Conference on Chemical, Material and Food Engineering
PB  - Atlantis Press
SP  - 23
EP  - 25
SN  - 2352-5401
UR  - https://doi.org/10.2991/cmfe-15.2015.6
DO  - 10.2991/cmfe-15.2015.6
ID  - Sun2015/07
ER  -