Research Progress on Emulsion-based Delivery Systems Produced from Dynamic High Pressure Microfluidization

CAO Mengmeng; LIU Yikun; CHEN Xing; ZOU Liqiang; LIU Wei

doi:10.13386/j.issn1002-0306.2021090056

Volume 43 Issue 18

Sep. 2022

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Science and Technology of Food Industry > 2022 > 43(18): 474-482. > DOI: 10.13386/j.issn1002-0306.2021090056

CAO Mengmeng, LIU Yikun, CHEN Xing, et al. Research Progress on Emulsion-based Delivery Systems Produced from Dynamic High Pressure Microfluidization[J]. Science and Technology of Food Industry, 2022, 43(18): 474−482. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021090056.

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Research Progress on Emulsion-based Delivery Systems Produced from Dynamic High Pressure Microfluidization

State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Nanchang University, Nanchang 330047, China

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Received Date: September 05, 2021
Available Online: July 06, 2022

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Abstract

Abstract

Dynamic high pressure microfluidization (DHPM) is a newly developed food processing technology, it has important applications in the preparation process of emulsification, homogenization and refinement of delivery systems due to its strong shearing, crushing, high-velocity impact, cavitation, oscillation and expansion. Herein, technologies of emulsification and homogenization, technical characteristics of emulsion preparation using DHPM, and the applications of DHPM in the preparation of emulsion-based delivery systems are summarized, to provide theoretical reference for promoting the progress of DHPM and the industrial production of emulsion-based delivery systems.
- dynamic high pressure microfluidization,
- emulsions,
- application

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