文献类型： 外文期刊
第一作者： Zhi, Lanyi
作者： Zhi, Lanyi;Liu, Zhe;Wu, Chao;Ma, Xiaojie;Hu, Hui;Liu, Hongzhi;Wang, Qiang;Shi, Aimin;Adhikari, Benu
作者机构：
关键词： Emulsion gels; Pickering emulsion; Protein-polysaccharide; Food-grade
期刊名称：FOOD CHEMISTRY （ 影响因子：8.8； 五年影响因子：8.6 ）
ISSN： 0308-8146
年卷期： 2023 年 424 卷
页码：
收录情况： SCI
摘要： Emulsion gel is a semi-solid or solid material with a three-dimensional net structure produced from emulsion through physical, enzymatic, chemical methods or their combination. Emulsion gels are widely used in food, pharmaceutical and cosmetic industries as carriers of bioactive substances and fat substitutes due to their unique properties. The modification of raw materials, and the application of different processing methods and associated process parameters profoundly affect the ease or difficult of gel formation, microstructure, hardness of the resulting emulsion gels. This paper reviews the important research undertaken in the last decade focusing on classification of emulsion gels, their preparation methods, the influence of processing method and associated process parameters on structure-function of emulsion gels. It also highlights current status of emulsion gels in food, pharmaceutical and medical industries and provides future outlook on research directions requiring to provide theoretical support for innovative applications of emulsion gels, particularly in food industry.
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