食品科学2025，Vol.46Issue(8)：372-381,10.DOI:10.7506/spkx1002-6630-20241016-101
水产生物材料稳定的Pickering乳液在食品3D打印中的应用研究进展
Recent Advances on the Application of Pickering Emulsions Stabilized by Aquatic Biomaterials in 3D Printing
摘要
Abstract
Three-dimensional(3D)printing technology can provide customized nutritional solutions for space foods,complementary foods for infants and young children,and dysphagia-friendly foods.However,the application of Pickering emulsions in 3D printing materials for foods is still at the theoretical stage.The impact of their distinctive rheological and textural properties on 3D printing accuracy has not been clearly defined.This review covers the application of Pickering emulsions stabilized with aquatic biomaterials(PEAs)in 3D food printing,focusing on the impact of Pickering emulsion-stabilizing particles and Pickering emulsion properties on 3D food printing.This article highlights the influence of the rheological properties,self-supporting property,and oil phase ratio of Pickering emulsions on 3D printing accuracy,aiming to provide a theoretical foundation for personalized food customization.Meanwhile,studies have confirmed that Pickering emulsions stabilized by aquatic biological proteins,polysaccharides,or cellulose have high stability and excellent viscoelastic modulus,which helps improve the stability of 3D printed structures.Thus,these emulsions have good prospects for development.关键词
3D打印/水产生物材料/Pickering乳液/应用研究/流变特性Key words
3D printing/aquatic biomaterials/Pickering emulsion/applied research/rheological behavior分类
轻工纺织引用本文复制引用
脱颖,王铭瑞,左一童,武龙,周慧,蔡一镝,李想..水产生物材料稳定的Pickering乳液在食品3D打印中的应用研究进展[J].食品科学,2025,46(8):372-381,10.基金项目
辽宁省教育厅基本科研项目(JYTQN2023136) （JYTQN2023136）
大连海洋大学引进人才博士启动项目(02/110223206) （02/110223206）
辽宁省自然科学基金项目(2022-BS-274) （2022-BS-274）
大连金石湾实验室关键技术类项目(Dljswgj202404) （Dljswgj202404）
现代农业产业技术体系建设项目(CARS-50) （CARS-50）
