摘要: The efficient development and production of high-quality emulsion-based products depend on knowledge their physicochemical properties stability. A wide variety different analytical techniques methodologies have been developed to characterize the food emulsions. Analytical instruments experimental are needed for research purposes elucidate relationship between droplet characteristics bulk sensory emulsions, such as stability, texture, flavor, appearance. They also in quality control laboratories factories monitor emulsions components before, during, after so ensure that conform predefined criteria and/or predict how final product will behave during storage. This chapter describes most commonly used methods stability studies, with a focus conventional Some these nanoemulsions. Several examples applications described detail.
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