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Functional Starch and Applications in Food pp 119–146Cite as

Starch Microemulsions and Its Applications

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Abstract

This chapter intends to provide a comprehensive overview of the preparation, characterization, properties, and applications of the starch microemulsion. In the first section, starch microemulsion systems are briefly described, and the mechanism used in microemulsion preparation is discussed. Meanwhile, various conventional starch microemulsion fabrication methods and factors that influence starch microemulsions are reviewed. In the second section, several experimental methods which are used for the characterization of microemulsions and the properties of starch microemulsion are reported. In the final section, the applications of starch microemulsions especially the application of starch microemulsions to foods are discussed.

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Authors and Affiliations

  1. School of Food Science and Technology, Jiangnan University, Wuxi, China

    Haoran Fan, Jianwei Zhao & Jinpeng Wang

  2. School of Food Science and Technology, Nanchang University, Nanchang, China

    Xiuting Hu

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  1. Haoran Fan
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  2. Xiuting Hu
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  3. Jianwei Zhao
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  4. Jinpeng Wang
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Correspondence to Jinpeng Wang .

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  1. School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China

    Zhengyu Jin

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Fan, H., Hu, X., Zhao, J., Wang, J. (2018). Starch Microemulsions and Its Applications. In: Jin, Z. (eds) Functional Starch and Applications in Food. Springer, Singapore. https://doi.org/10.1007/978-981-13-1077-5_5

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