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Hwee Ming Teo

Doctor of Philosophy, (Food Technology)
Study Completed: 2016
College of Health


Thesis Title
Development of novel nanoemulsions as delivery systems

Read article at Massey Research Online: MRO icon

Over the years, nanotechnology has been increasingly used in the development of foods with real advantages to increase their nutritional value, sensorial quality and shelf-life. One way in which nanotechnology can be used in foods is through nanoemulsions. Nanoemulsions can act as carriers or delivery systems for encapsulating compounds with health benefits. In her research, Anges focused on the formation and formulation of nanoemulsions with novel structures for encapsulation of a bioactive compound – lutein. The study showed that translucent nanoemulsions were produced with a high encapsulation efficiency and exhibited no differences in their toxicity from the conventional ones. This research is valuable for the development of nanoemulsions as delivery systems for encapsulating bioactive compounds in foods and beverages.

Dr Sung Je Lee
Associate Professor Kelvin Goh
Professor Matt Golding