山东农业大学学报（自然科学版）2025，Vol.56Issue(3)：436-443,8.DOI:10.3969/j.issn.1000-2324.2025.03.007
纳米纤维素在Pickering乳液中的研究进展
Advances of Cellulose Nanocrystals in Pickering Emulsions
摘要
Abstract
Compared with traditional emulsions,Pickering emulsions have attracted extensive attention owing to their excellent stability and adjustable permeability.Among the various solid particles that stabilize Pickering emulsions,cellulose nanocrystals exhibit excellent properties,such as good biocompatibility,amphiphilic properties,high crystallinity and large aspect ratio,showing great potential in the field of emulsions.This review introduces the sources and preparation methods of cellulose nanocrystals,as well as the applications of Pickering emulsions and the related research progress.The effects of the sources and preparation methods on the structural characteristics of cellulose nanocrystals were summarized,and the influence of the cellulose nanocrystal structure on the stability of the Pickering emulsions was analyzed.Research progress on Pickering emulsions based on cellulose nanocrystals in the food field was reviewed to promote the design of functional emulsion food products and the development of processing technology for emulsion foods.关键词
纳米纤维素/皮克林乳液/制备技术/构效关系Key words
Cellulose nanocrystals/pickering emulsions/preparation technology/structure-function relationship分类
轻工纺织引用本文复制引用
张振铎,李冠楠,李大鹏..纳米纤维素在Pickering乳液中的研究进展[J].山东农业大学学报（自然科学版）,2025,56(3):436-443,8.基金项目
山东省重点研发计划(乡村振兴科技创新提振行动计划)项目(2021TZXD007) （乡村振兴科技创新提振行动计划）
