| 多糖基颗粒稳定的Pickering乳液凝胶研究进展 |
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| 引用本文： | 汤洋,高成成,张岩,汤晓智. 多糖基颗粒稳定的Pickering乳液凝胶研究进展[J]. 食品科学, 2022, 43(3): 341-351. DOI: 10.7506/spkx1002-6630-20201030-316 |
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| 作者姓名： | 汤洋 高成成 张岩 汤晓智 |
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| 作者单位： | （1.南京财经大学食品科学与工程学院，江苏省现代粮食流通与安全协同创新中心，江苏省高校粮油质量安全控制及深加工重点实验室，江苏 南京 210023；2.河北省食品检验研究院，河北 石家庄 050091） |
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| 基金项目： | 江苏高校自然科学基金项目（17KJB550003）；国家自然科学基金青年科学基金项目（31801493）；南京市留学人员科技创新项目；江苏高校优势学科建设工程资助项目（苏政办发〔2018〕87号） |
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| 摘 要： | 近年来,乳液凝胶由于能够提高乳液稳定性、保护生物活性物质、控制生物活性物质释放等优点,引起了人们极大的兴趣.多糖基颗粒稳定的Pickering乳液凝胶是指将多糖基颗粒稳定的Pickering乳液嵌入凝胶网络中,或者由多糖基颗粒稳定的Pickering乳液液滴聚集、相互作用形成连续的乳液颗粒型凝胶网络结构.这种乳液凝胶具...
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| 关 键 词： | 多糖基颗粒 Pickering乳液凝胶 制备 应用 |
A Review of Literature on Pickering Emulsion Gels Stabilized by Polysaccharide-Based Particles |
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| TANG Yang,GAO Chengcheng,ZHANG Yan,TANG Xiaozhi. A Review of Literature on Pickering Emulsion Gels Stabilized by Polysaccharide-Based Particles[J]. Food Science, 2022, 43(3): 341-351. DOI: 10.7506/spkx1002-6630-20201030-316 |
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| Authors: | TANG Yang GAO Chengcheng ZHANG Yan TANG Xiaozhi |
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| Affiliation: | (1. Collaborative Innovation Center for Modern Grain Circulation and Safety, Key Laboratory of Grains and Oils Quality Control and Processing, College of Food Science and Engineering, Nanjing University of Finance and Economics, Nanjing 210023, China; 2. Hebei Food Inspection and Research Institute, Shijiazhuang 050091, China) |
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| Abstract: | In recent years, emulsion gels have attracted great interest due to their ability to improve the stability of emulsions, protect bioactive substances and control the release of bioactive substances. Pickering emulsion gels stabilized by polysaccharide-based particles are formed by embedding a Pickering emulsion stabilized by polysaccharide-based particles in a gel network, or formed as a continuous emulsion particulate gel network structure by the aggregation and/or interaction of Pickering emulsion droplets stabilized by polysaccharide-based particles. The emulsion gels have multiple advantages including surfactant-free, low toxicity, and superior stability against environmental changes. This article summarizes the methods and raw materials used to prepare Pickering emulsion gels stabilized by different polysaccharide-based particles and their physicochemical properties and application and discusses problems existing in this field of research, which will hopefully provide a theoretical reference for widening the application of polysaccharide-based particles stabilized Pickering emulsion gels in the food field. |
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| Keywords: | polysaccharide-based particles Pickering emulsion gel preparation application, |
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