Advances in emulsion stability: A review on mechanisms, role of emulsifiers, and applications in food

文献类型： 外文期刊

第一作者： Xiao, Tianlong

作者： Xiao, Tianlong;Ma, Xiaojie;Hu, Hui;Xiang, Fei;Zhang, Xinyu;Zheng, Yichen;Wang, Qiang;Shi, Aimin;Xiao, Tianlong;Dong, Hao;Wang, Qiang;Shi, Aimin;Adhikari, Benu

作者机构：

关键词： Emulsions stabilization; Emulsifier; Food emulsion

期刊名称：FOOD CHEMISTRY-X （ 影响因子：8.2； 五年影响因子：8.2 ）

ISSN： 2590-1575

年卷期： 2025 年 29 卷

页码：

收录情况： SCI

摘要： Emulsions, as thermodynamically unstable systems with multiscale and multiphase structures, naturally destabilize over time. Their stability plays a vital role in industries like food, cosmetics, and chemical materials. For emulsion-based foods, stability is essential to preserve their nutritional value, texture, appearance, and flavor. Enhancing emulsion stability during transportation, storage, and use not only extends shelf life but also boosts market reliability and consumer trust. This review explores emulsion destabilization mechanisms, evaluates the influencing factors, and discusses strategies to assess and enhance stability. The text outlines key emulsion stabilization methods, focusing on recent progress in emulsifier development, including Pickering particles. This review highlights the application of proteins, polysaccharides, polyphenols, and their complexes as emulsifiers in stabilizing food emulsions. It also explores their potential to enhance product performance while addressing consumer demand and sustainability goals.

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