中国食品学报2018，Vol.18Issue(1)：225-232,8.DOI:10.16429/j.1009-7848.2018.01.029
食品级皮克林乳液制备及应用研究进展
Preparation and Application of Food-grade Pickering Emulsion
摘要
Abstract
The food-grade Pickering emulsions are stabilized by edible solid particles,such as polysaccharides and proteins.Compared with traditional emulsions,they are uneasy to coalescence and have good stability,moreover,they are easy to prepare.So there is huge potential in the food processing.In this paper,the factors affecting stability are introduced according to the stability mechanism of Pickering emulsion.Then the preparation of Pickering emulsion is reviewed based on the type of food-grade solid particles.Finally,the application of Picketing emulsion in food is summarized and it's future development is prospected.关键词
皮克林乳液/食品级/固体颗粒/稳定性/应用Key words
Pickering emulsion/food-grade/solid particles/stability/application引用本文复制引用
田怀香,卢卓彦,胡静..食品级皮克林乳液制备及应用研究进展[J].中国食品学报,2018,18(1):225-232,8.基金项目
国家自然科学基金项目(31401535) （31401535）
