Preparation of High Internal Emulsion and Its Application in Food

被引：0
|
作者：
Wei J. [1 ]
Chen Y. [1 ]
Gao Y. [1 ]
Mao L. [1 ]
Yuan F. [1 ]
机构：
[1] College of Food Science and Nutritional Engineering, China Agricultural University, Beijing
来源：
Journal of Chinese Institute of Food Science and Technology | 2022年 / 22卷 / 04期
关键词：
Biogenic solid particles; Food applications; High internal phase emulsion; Pickering emulsion; Preparation;
D O I：
10.16429/j.1009-7848.2022.04.041
中图分类号：
学科分类号：
摘要：
High internal phase emulsion refers to the emulsion with dispersed phase volume fraction over 74.05%, which has been widely used in food, cosmetics, pharmaceutical, materials and petroleum industries. In recent years, the method of using biological macromolecules and solid particles instead of small-molecule surfactants to stabilize high internal phase emulsions has attracted the attention of researchers. Among them, the exploration of biologically derived solid particles is one of the research hotspots in this field. In addition, High internal phase emulsion as a delivery system of functional factors has shown unique advantages, which can effectively improve the stability and bioavailability of functional factors. Based on previous research, this paper reviews the types of emulsifiers for stabilizing high internal phase emulsions, preparation methods and applications in the food field, and prospects for its development. © 2022, Editorial Office of Journal of CIFST. All right reserved.
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页码：418 / 429
页数：11
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