| 食品微凝胶的特性与应用研究进展 |
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| 引用本文： | 黄萍,黄晨,王然,龙毅,杨楠,方亚鹏. 食品微凝胶的特性与应用研究进展[J]. 食品科学, 2022, 43(1): 337-344. DOI: 10.7506/spkx1002-6630-20200821-283 |
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| 作者姓名： | 黄萍 黄晨 王然 龙毅 杨楠 方亚鹏 |
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| 作者单位： | （1.湖北工业大学生物工程与食品学院，菲利普斯胶体研究中心，湖北 武汉 430068；2.湖北工业大学，湖北省亲水胶体国际科技合作基地，湖北 武汉 430068；3.上海交通大学农业与生物学院，上海 200240） |
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| 基金项目： | 湖北省教育厅重点项目(D20181403);湖北工业大学高层次人才科研启动基金项目(GCRC14001);湖北工业大学绿色工业引领计划-优秀青年项目(YXQN2016001);国家自然科学基金面上项目(31571797);国家自然科学基金青年科学基金项目(31401649)。 |
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| 摘 要： | 食品微凝胶是指尺寸在微米及亚微米量级,由天然生物大分子构成的具有一定凝胶网络状结构的胶体粒子.由于材料的多样性和尺寸效应,微凝胶表现出结构稳定、溶胀响应、界面活性、流变特性等一系列特殊的性质,受到食品科学研究领域越来越多的关注,在食品乳化、食品功能性物质荷载与递送、质构调节等方面具有广泛应用前景.本文主要综述了食品类微...
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| 关 键 词： | 微凝胶 溶胀响应 界面活性 界面流变学特性 食品乳化 功能性物质递送 食品质构 |
Characteristics and Progress in Application of Food Microgels |
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| HUANG Ping,HUANG Chen,WANG Ran,LONG Yi,YANG Nan,FANG Yapeng. Characteristics and Progress in Application of Food Microgels[J]. Food Science, 2022, 43(1): 337-344. DOI: 10.7506/spkx1002-6630-20200821-283 |
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| Authors: | HUANG Ping HUANG Chen WANG Ran LONG Yi YANG Nan FANG Yapeng |
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| Affiliation: | (1. Glyn O. Phillips Hydrocolloid Research Centre, School of Food and Biological Engineering, Hubei University of Technology, Wuhan 430068, China; 2. Food Hydrocolloid International Science and Technology Cooperation Base of Hubei Province, Hubei University of Technology, Wuhan 430068, China; 3. School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China) |
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| Abstract: | Microgels refer to nano- to micrometer-sized colloidal particles with a gel network structure formed by various biomacromolecules. Due to their material diversity and size effect, microgels display a series of promising properties such as structural stability, multi-responsive swelling, interfacial activity and rheological properties. Microgels have attracted more and more attention in the field of food science, and have broad application prospects in emulsification, functional ingredient delivery, and texture modification. This paper mainly reviews the raw materials, preparation methods and properties of food microgels, and their application in the food industry, with the aim of providing a theoretical basis and practical guidance for the application of microgels in the food field. |
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| Keywords: | microgels swelling response interfacial activity interfacial rheology properties food emulsification functional ingredients delivery food texture |
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