Critical Review of Techniques for Food Emulsion Characterization
Institute of Fundamental Technological Research · Polish Academy of Sciences · +1 more institution
Abstract
Emulsions have garnered significant attention within a variety of industries, including pharmaceuticals, food production, and cosmetics. The importance of emulsions across these sectors is attributed to their versatility and unique properties, such as increased interfacial area and the ability to deliver compounds insoluble in water or to mask the flavor of unpalatable ingredients. A comprehensive and precise assessment of the physicochemical properties, structural features, and stability of emulsions is an indispensable phase in the pursuit of new formulations and the improvement of manufacturing protocols. The characterization of emulsions encompasses an array of methodologies designed to determine their…
Citation impact
- FWCI
- 40.36
- Percentile
- 100%
- References
- 239
Authors
3Topics & keywords
- Cosmetics
- Characterization (materials science)
- Biochemical engineering
- Emulsion
- Nanotechnology
- Computer science
- Materials science
- Process engineering
- Zero hunger