食品科学2026，Vol.47Issue(3)：13-24,12.DOI:10.7506/spkx1002-6630-20250905-040
动植物蛋白基乳液的界面调控机制及稳定性研究进展
Interfacial Regulation Mechanisms and Stability of Animal and Plant Protein-Based Emulsions:A Review
摘要
Abstract
Emulsions are widely used in the food field,but they are thermodynamically unstable and require emulsifiers for stabilization.As common emulsifiers,animal and plant proteins exhibit different advantages in stabilizing emulsion interfaces due to differences in their molecular structures.This paper reviews recent progress in the interfacial regulation and stability of animal and plant protein-based emulsions,and compares the emulsifying properties and interfacial stability of proteins from different sources.It also explores the mechanisms of action of animal and plant proteins for the stabilization of different types of emulsions,such as low internal phase emulsions,high internal phase emulsions,and Pickering emulsions,as well as the development status of modification technologies(including physical,chemical,and biological ones)for animal and plant protein-based emulsions in food and related research fields.关键词
动植物蛋白/Pickering乳液/界面吸附/构效关系/蛋白改性Key words
animal and plant proteins/Pickering emulsions/interfacial adsorption/structure-function relationship/protein modification分类
轻工纺织引用本文复制引用
王浪,刘思淼,刘琳琳,黄雨洋,朱秀清,朱颖..动植物蛋白基乳液的界面调控机制及稳定性研究进展[J].食品科学,2026,47(3):13-24,12.基金项目
国家自然科学基金区域创新发展联合基金项目(U24A20471) （U24A20471）
