摘要
随着表面活性剂和助表面活性剂稳定性的提高,微乳液被广泛应用于食品、医药、化妆品、石油等众多领域。主要就微乳液的形成原理、制备方法和在食品行业中的应用进行综述,并对其今后的发展方向进行展望,以期为微乳液在更多食品加工业中的应用提供参考。
With the improvement of the stabilization of surfactants and cosurfactants, microemulsion is widely used in many fields such as food, medicine, cosmetics, petroleum, etc. In order to provide a reference for the application of microemulsion in more food processing industry, this paper mainly summarizes the formation principle, preparation method and application of microemulsion in the food industry, and prospects its future development direction.
作者
孙琪
邱斌
徐同成
刘丽娜
刘玮
尤艳莉
SUN Qi;QIU Bin;XU Tongcheng;LIU Lina;LIU Wei;YOU Yanli(College of Life Science Yantai University,Yantai 264010;Institute of Agro-food Science and Technology,Shandong Academy of Agricultural Sciences/Key Laboratory of Agro-products Processing Technology of Shandong Province/Key Laboratory of Novel Food Resources Processing,Ministry of Agriculture and Rural Affairs/Shandong Engineering Research Center of Food for Special Medical Purpose,Jinan 250100)
出处
《食品工业》
CAS
2021年第11期301-304,共4页
The Food Industry
基金
山东省农业科学院农业科技创新工程-基础理论(CXGC2016B16)
泰山学者工程建设专项-黄凤洪:山东省重点研发计划(国际科技合作)(2019GHZ031)
中链甘油三酯制备技术与高稳定乳剂研究与开发:山东省重点研发计划(国际科技合作)(2019GHZ031)。
关键词
微乳液
形成原理
制备
应用
microemulsion
formation principle
preparation
application
