摘要
食品级Pickering乳液是一种用天然食品大分子固体颗粒代替传统表面活性剂的新型乳液。其具有稳定性高、生产成本低、环境友好等优势,弥补了传统乳液稳定性差、生产成本高,具有安全隐患等不足,在食品领域具有良好的发展与应用前景,是目前的研究热点。本文综述颗粒条件、干燥、制备、消化等加工条件对Pickering乳液稳定性的影响,旨在提出不同加工因素对食品级Pickering乳液制备影响研究的发展方向。
Food-grade Pickering emulsion is a new type of emulsion stabilized with natural food macromolecular solid particles instead of traditional surfactants.Pickering emulsion has the advantages of high stability,low production cost and environmental friendliness,which makes up for the disadvantages and deficiencies of traditional emulsion,such as poor stability,high production cost and potential safety hazards.It has a good prospect of development and application in the field of food,and it is a research hotspot at present.In this paper,the effects of different processing conditions such as particle conditions,drying,preparation and digestion on the stability of Pickering emulsions were systematically reviewed.The aim was to propose the future development direction of the research on the influence of different processing factors on the preparation of food grade Pickering emulsion,and provided support for the wider application of Pickering emulsion in the food field.
作者
葛艳争
石爱民
冯新玥
任广跃
王强
Ge Yanzheng;Shi Aimin;Feng Xinyue;Ren Guangyue;Wang Qiang(Institute of Food Science and Technology,Chinese Academy of Agricultural Sciences,Key Laboratory of Agricultural Product Processing,Ministry of Agriculture and Rural Affairs,Beijing 100193;College of Food and Bioengineering,Henan University of Science and Technology,Luoyang 471000,Henan)
出处
《中国食品学报》
EI
CAS
CSCD
北大核心
2021年第11期280-289,共10页
Journal of Chinese Institute Of Food Science and Technology
基金
“十三五”国家重点研发计划项目(2016YFD0400205)
中国农业科学院科技创新工程项目(CAAS-ASTIP-201X-IAPPST)
国家自然科学基金项目(31701545)。
