A Review of Literature on Pickering Emulsion Gels Stabilized by Polysaccharide-Based Particles

被引：3
|
作者：
Tang Y. [1 ]
Gao C. [1 ]
Zhang Y. [2 ]
Tang X. [1 ]
机构：
[1] Collaborative Innovation Center for Modern Grain Circulation and Safety, Key Laboratory of Grains and Oils Quality Control and Processing, College of Food Science and Engineering, Nanjing University of Finance and Economics, Nanjing
[2] Hebei Food Inspection and Research Institute, Shijiazhuang
来源：
Shipin Kexue/Food Science | 2022年 / 43卷 / 03期
关键词：
Application; Pickering emulsion gel; Polysaccharide-based particles; Preparation;
D O I：
10.7506/spkx1002-6630-20201030-316
中图分类号：
学科分类号：
摘要：
In recent years, emulsion gels have attracted great interest due to their ability to improve the stability of emulsions, protect bioactive substances and control the release of bioactive substances.Pickering emulsion gels stabilized by polysaccharide-based particles are formed by embedding a Pickering emulsion stabilized by polysaccharide-based particles in a gel network, or formed as a continuous emulsion particulate gel network structure by the aggregation and/or interaction of Pickering emulsion droplets stabilized by polysaccharide-based particles.The emulsion gels have multiple advantages including surfactant-free, low toxicity, and superior stability against environmental changes.This article summarizes the methods and raw materials used to prepare Pickering emulsion gels stabilized by different polysaccharide-based particles and their physicochemical properties and application and discusses problems existing in this field of research, which will hopefully provide a theoretical reference for widening the application of polysaccharide-based particles stabilized Pickering emulsion gels in the food field. © 2022, China Food Publishing Company. All right reserved.
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页码：341 / 351
页数：10
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