食品与机械2026，Vol.42Issue(2)：206-215,10.DOI:10.13652/j.spjx.1003.5788.2025.80392
结构化修饰对蛋清乳化特性调控研究进展
Research progress in regulating the egg white emulsification properties by structured modification
摘要
Abstract
Egg white,valued for its high protein content and superior food functional properties,is widely utilized in food processing.The amphiphilic structure and surface activity of egg white proteins enable effective adsorption at oil-water interfaces,reducing interfacial tension and forming stable interfacial films.Therefore,egg white proteins exhibit a robust interfacial regulation capacity in emulsion systems.This review systematically outlines the characteristics and formation mechanisms of multi-scale emulsion systems of egg white proteins(nano-emulsions,Pickering emulsions,and high internal phase Pickering emulsions).Additionally,a summary is presented of the research progress on the chemical/physical modification mechanisms of egg white emulsification performance,as well as their role in modifying egg white emulsification properties.关键词
鸡蛋/蛋清蛋白/乳化性/结构化修饰/多尺度特征Key words
egg/egg white protein/emulsification property/structured modification/multi-scale feature引用本文复制引用
杨芳涵,艾民珉,王梓源,郭善广,肖南..结构化修饰对蛋清乳化特性调控研究进展[J].食品与机械,2026,42(2):206-215,10.基金项目
广东省基础与应用基础研究基金省市联合基金(编号:2023A1515110947) （编号:2023A1515110947）
