植物性双乳液在低脂食品中的最新进展、应用和质量评价

IF 5.3 2区 农林科学 Q1 FOOD SCIENCE & TECHNOLOGY
Lu Huang, Xiujie Zhao, Qiangzhong Zhao, Feibai Zhou, Mouming Zhao
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引用次数: 0

摘要

植物基双乳液的独特结构使其适用于开发低脂食品,且不会影响食品的感官特性,同时还能解决与双乳液相关的安全问题。本文综述了植物基双乳液的基本成分、制备方法、物理和化学稳定性分析方法,以及提高其稳定性的方法和机制。此外,论文还详细概述了植物基双乳液在各类低脂食品中的应用进展,并附有实际案例。论文还全面阐述了低脂食品质量评价指标的标准化测定方法。最后,讨论了植物基双乳液面临的挑战和前景,以加快其发展和创新,并深入探讨了未来的研究重点趋势,有助于指导进一步的研究。
本文章由计算机程序翻译,如有差异,请以英文原文为准。

Recent Progress, Application, and Quality Evaluation of Plant-Based Double Emulsions in Low-Fat Foods

Recent Progress, Application, and Quality Evaluation of Plant-Based Double Emulsions in Low-Fat Foods

The unique structure of plant-based double emulsions makes them suitable for developing low-fat foods without compromising the sensory properties of the food products, while simultaneously solving safety concerns associated with double emulsions. This paper reviewed the basic composition of plant-based double emulsions, their preparation methods, as well as the analytical methods for physical and chemical stability, and the methods and mechanisms to improve their stability. Moreover, the paper presented a detailed overview of the application progress of plant-based double emulsions in various types of low-fat foods, accompanied by practical examples. It also comprehensively expounded the standardized determination methods for quality assessment indicators when applied to low-fat foods. Finally, the challenges and prospects of plant-based double emulsions were discussed to accelerate their development and innovation and to provide insights into future research-focused trends that can help guide further research.

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来源期刊
Food and Bioprocess Technology
Food and Bioprocess Technology 农林科学-食品科技
CiteScore
9.50
自引率
19.60%
发文量
200
审稿时长
2.8 months
期刊介绍: Food and Bioprocess Technology provides an effective and timely platform for cutting-edge high quality original papers in the engineering and science of all types of food processing technologies, from the original food supply source to the consumer’s dinner table. It aims to be a leading international journal for the multidisciplinary agri-food research community. The journal focuses especially on experimental or theoretical research findings that have the potential for helping the agri-food industry to improve process efficiency, enhance product quality and, extend shelf-life of fresh and processed agri-food products. The editors present critical reviews on new perspectives to established processes, innovative and emerging technologies, and trends and future research in food and bioproducts processing. The journal also publishes short communications for rapidly disseminating preliminary results, letters to the Editor on recent developments and controversy, and book reviews.
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