摘要
乳状液是一种以水包油(oil in water,O/W)和油包水(water in oil,W/O)形式稳定分散相的功能因子传递体系。通过对乳状液油-水两相界面进行一定的微结构设计,可以在改善乳状液物理稳定性的同时,提升分散相包封功能因子的化学稳定性。本文综述了目前在乳状液中具有应用前景的4种胶体颗粒界面结构设计(复合界面结构设计、多层界面结构设计、颗粒界面结构设计、综合界面结构设计)及其在乳状液中的应用,为未来通过改变胶体颗粒界面组成和结构而获得具有特定理化性质和功能的结构化乳状液提供参考。
An emulsion is a functional factor delivery system which stabilizes the dispersed phase in the form of oil in water(O/W) or water in oil(W/O). Oil-water interfacial microstructure design of emulsions can simultaneously improve the physical stability of the emulsions and the chemical stability of the encapsulated functional factors in the dispersed phase. In this article, four promising colloidal particle interface engineering designs(composite interface engineering, multi-layer interface engineering, particle interface engineering, and integrated interface engineering) and their applications in emulsions are reviewed, with the aim of providing a basis for obtaining structured emulsions with specific physicochemical properties and functions by changing the interfacial composition and structures of the colloidal particles in the future.
作者
郑红霞
陈鸿强
高彦祥
毛立科
ZHENG Hongxia;CHEN Hongqiang;GAO Yanxiang;MAO Like(Beijing Advanced Innovation Center for Food Nutrition and Human Health,College of Food Science and Nutritional Engineering,China Agricultural University,Beijing 100083,China)
出处
《食品科学》
EI
CAS
CSCD
北大核心
2020年第5期246-255,共10页
Food Science
基金
国家自然科学基金面上项目(31701648)。
关键词
乳状液
复合界面
多层界面
颗粒界面
综合界面
emulsion
composite interface
multi-layer interface
particle interface
integrated interface
