摘要
基于淀粉基颗粒乳化剂具有安全可食、来源广且价格低等优点,综述了以淀粉微粒为颗粒乳化剂稳定的Pickering乳状液的制备及界面稳定机制的研究进展,分析了淀粉基Pickering乳状液中脂质氧化稳定性及其影响因素,展望了其在食品、医药和化妆品等行业的应用前景,并对相关存在的问题进行了分析,以期进一步促进相关基础理论的发展,并拓展乳状液的应用范围。
Based on the advantages of starch particle emulsifiers such as safety,edibility,abundance and low price,this paper comprehensively reviewed the research progress of preparation and interfacial stabilization mechanism of Pickering emulsions stabilized by starch particles as granular emulsifier in recent years,and analyzed the lipid oxidative stability in Pickering emulsions and its influencing factors.This paper also prospected the application of Pickering emulsions stabilized by starch particles in the food,medicine,cosmetics,and other industries.The existing problems for Pickering emulsions were discussed.These research results will promote the development of the basic theory of starch-based Pickering emulsions and expand the application scope of emulsions.
作者
宋晓燕
翟玉歌
张剑
林顺顺
狄欣
SONG Xiaoyan;ZHAI Yuge;ZHANG Jian;LIN Shunshun;DI Xin(College of Food Science and Technology,Henan Agricultural University,Zhengzhou 450002,China)
出处
《河南农业大学学报》
CAS
CSCD
2023年第1期21-28,共8页
Journal of Henan Agricultural University
基金
国家自然科学基金项目(31671815,31201420)。
