Recent Advances on Pickering Emulsions Stabilized by Diverse Edible Particles: Stability Mechanism and Applications
文献类型： 外文期刊
第一作者： Li, Wei
作者： Li, Wei;Jiao, Bo;Li, Sisheng;Faisal, Shah;Shi, Aimin;Fu, Weiming;Chen, Yiying;Wang, Qiang;Jiao, Bo;Wang, Qiang
作者机构：
关键词： Pickering emulsion; food-grade particles; stabilization mechanism; particles shapes; food application
期刊名称：FRONTIERS IN NUTRITION （ 影响因子：6.59； 五年影响因子：6.873 ）
ISSN： 2296-861X
年卷期： 2022 年 9 卷
页码：
收录情况： SCI
摘要： Pickering emulsions, which are stabilized by particles, have gained considerable attention recently because of their extreme stability and functionality. A food-grade particle is preferred by the food or pharmaceutical industries because of their noteworthy natural benefits (renewable resources, ease of preparation, excellent biocompatibility, and unique interfacial properties). Different edible particles are reported by recent publications with distinct shapes resulting from the inherent properties of raw materials and fabrication methods. Furthermore, they possess distinct interfacial properties and functionalities. Therefore, this review provides a comprehensive overview of the recent advances in the stabilization of Pickering emulsions using diverse food-grade particles, as well as their possible applications in the food industry.
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