油体凝胶的特性及其在食品中的应用研究进展  

Research progress on the properties of oil body gels and its application in food

作　　者：范翠翠 孙婕 尹国友 马凤莲 李真顺[1] FAN Cui-cui;SUN Jie;YIN Guo-you;MA Feng-lian;LI Zhen-shun(College of Life Science,Yangtze University,Jingzhou 434025,Hubei,China;College of Life Science and Engineering,Henan University of Urban Construction Pingdingshan 467036,Henan,China)

机构地区：[1]长江大学生命科学学院,湖北荆州434025 [2]河南城建学院生命科学与工程学院,河南平顶山467036

出　　处：《粮食与油脂》2024年第10期7-10,16,共5页Cereals & Oils

基　　金：河南省重点研发与推广专项(科技攻关)项目(232102110087);平顶山市科技创新杰出人才计划项目(2017010(10.4));河南省大学生创新创业训练计划项目(202411765016)。

摘　　要：对油体的结构与组成进行简要概括,对油体凝胶的特性和分类进行综述,并探讨油体凝胶在脂肪替代、生物活性物质的递送、3D食品打印方面的应用,以期为油体凝胶在食品行业中的进一步研究和应用提供参考。The structure and composition of oil body were briefly summarized,and the properties and classifications of oil body gels were reviewed.The application of oil body gels in fat replacement,delivery of bioactive substances,and 3D food printing were discussed,in order to provide reference for further research and application of oil body gels in food industry.

关 键 词：油体凝胶 脂肪替代 生物活性物质 3D食品打印 

分 类 号：TS221[轻工技术与工程—粮食、油脂及植物蛋白工程]