基于食品级固体颗粒稳定的Pickering乳液研究进展  

A Review on Food-Grade Particle Stabilized Pickering Emulsion

作　　者：焦博[1] 石爱民[1] 刘红芝[1] 刘丽[1] 胡晖[1] 杨颖[1] 王强[1] JIAO Bo;SHI Aimin;LIU Hongzhi;LIU Li;HU Hui;YANG Ying;WANG Qiang(Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Institute of Food Science and Technology,Chinese Academy of Agricultural Sciences, Beijing 100193, China)

机构地区：[1]中国农业科学院农产品加工研究所,农业部农产品加工综合性重点实验室,北京100193

出　　处：《食品科学》2018年第5期296-303,共8页Food Science

基　　金：“十三五”国家重点研发计划重点专项(2016YFD0400205);中国农业科学院科技创新工程项目(CAAS-ASTIP-201X-IAPPST)

摘　　要：食品级固体颗粒稳定的Pickering乳液因其天然优势及潜在的应用前景而备受关注,本文综述了近年来基于食品级固体颗粒稳定的Pickering乳液的研究进展,重点对固体颗粒的界面行为、颗粒和乳液的制备及表征方法,以及Pickering乳液在食品领域中的应用进行了阐述,并针对研究中存在的科学问题以及发展方向进行了分析和展望。Recently much attention has been paid to food-grade particle stabilized Pickering emulsions due to their natural advantages and potential application in the field of foods.This paper summarizes recent progress in research on food-grade particle stabilized Pickering emulsions,with emphasis on the interfacial behavior of particles in Pickering emulsions as well as the preparation and characterization of particles for stabilizing Pickering emulsions and the application of Pickering emulsions in the food field.Meanwhile,problems existing in this field of research and its future direction are also analyzed.

关 键 词：食品级固体颗粒 Pickering乳液 界面行为 制备 表征 

分 类 号：TS201.7[轻工技术与工程—食品科学]