Recent Development on Synthesizing and Characterizing Food-Grade Microemulsions

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.