食品科学2018，Vol.39Issue(5)：296-303,8.DOI:10.7506/spkx1002-6630-201805044
基于食品级固体颗粒稳定的Pickering乳液研究进展
A Review on Food-Grade Particle Stabilized Pickering Emulsion
摘要
Abstract
Recently much attention has been paid to food-grade particle stabilized Picketing emulsions due to their natural advantages and potential application in the field of foods.This paper summarizes recent progress in research on food-grade particle stabilized Picketing emulsions,with emphasis on the interfacial behavior of particles in Pickering emulsions as well as the preparation and characterization of particles for stabilizing Picketing emulsions and the application of Picketing emulsions in the food field.Meanwhile,problems existing in this field of research and its future direction are also analyzed.关键词
食品级固体颗粒/Picketing乳液/界面行为/制备/表征Key words
food-grade particle/Pickering emulsion/interracial behavior/preparation/characterization分类
轻工纺织引用本文复制引用
焦博,石爱民,刘红芝,刘丽,胡晖,杨颖,王强..基于食品级固体颗粒稳定的Pickering乳液研究进展[J].食品科学,2018,39(5):296-303,8.基金项目
“十三五”国家重点研发计划重点专项(2016YFD0400205) （2016YFD0400205）
中国农业科学院科技创新工程项目(CAAS-ASTIP-201X-IAPPST) （CAAS-ASTIP-201X-IAPPST）
