食品级酸洗乳剂的改性及应用。

IF 3.4 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Journal of Food Science Pub Date : 2025-09-19 DOI:10.1111/1750-3841.70562

Simiao Liu, Fenglian Chen, Yuyang Huang, Bingyu Sun, Linlin Liu, Mingshou Lv, Siming Zhao, Ying Zhu, Xiuqing Zhu

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引用次数: 0

摘要

以固体颗粒为稳定剂的酸洗乳液是一种很有前途的乳液体系。由于其稳定性强、环境友好等优点，在食品领域备受关注。本文重点研究了由蛋白质、多糖和多酚等不同固体颗粒稳定的皮克林乳状液。由于天然固体颗粒在稳定乳剂方面的局限性，本文进一步探讨了固体颗粒的物理、化学和生物改性，如pH和超声等，以提高其乳化性能和稳定性。最后详细介绍了皮克林乳剂在食品工业中的应用，如活性物质输送、脂肪替代品、食品保鲜、3D打印等，为皮克林乳剂在食品工业中的进一步发展提供理论基础和技术支持。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

The Modification and Application of Food Grade Pickering Emulsion

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The Modification and Application of Food Grade Pickering Emulsion

Pickering emulsion, stabilized by solid particles, is a promising emulsion system of great significance. It has attracted much attention in the food field because of its strong stability, environmental friendliness, and other advantages. This paper focuses on the Pickering emulsion stabilized by different solid particles, including proteins, polysaccharides, and polyphenols. Due to the limitations of natural solid particles in stabilizing emulsions, this paper further discusses the physical, chemical, and biological modification of solid particles to improve their emulsifying property and stability, such as pH and ultrasound. Finally, the application of Pickering emulsion in the food industry was introduced in detail, such as delivery of active substances, fat substitutes, food preservation, and 3D printing, in order to provide a theoretical basis and technical support for the further development of Pickering emulsion in the food industry.

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来源期刊

Journal of Food Science 工程技术-食品科技

CiteScore

7.10

自引率

2.60%

发文量

412

审稿时长

3.1 months

期刊介绍： The goal of the Journal of Food Science is to offer scientists, researchers, and other food professionals the opportunity to share knowledge of scientific advancements in the myriad disciplines affecting their work, through a respected peer-reviewed publication. The Journal of Food Science serves as an international forum for vital research and developments in food science. The range of topics covered in the journal include: -Concise Reviews and Hypotheses in Food Science -New Horizons in Food Research -Integrated Food Science -Food Chemistry -Food Engineering, Materials Science, and Nanotechnology -Food Microbiology and Safety -Sensory and Consumer Sciences -Health, Nutrition, and Food -Toxicology and Chemical Food Safety The Journal of Food Science publishes peer-reviewed articles that cover all aspects of food science, including safety and nutrition. Reviews should be 15 to 50 typewritten pages (including tables, figures, and references), should provide in-depth coverage of a narrowly defined topic, and should embody careful evaluation (weaknesses, strengths, explanation of discrepancies in results among similar studies) of all pertinent studies, so that insightful interpretations and conclusions can be presented. Hypothesis papers are especially appropriate in pioneering areas of research or important areas that are afflicted by scientific controversy.