摘要
双凝胶是油凝胶和水凝胶在一定温度下剪切混合制成的双相体系。作为一种两亲性半固体制剂,双凝胶具有良好的稳定性、包埋特性、加工特性等,引起了人们的广泛关注。双凝胶在替代传统固体脂肪,提高复合食品的营养价值以及递送生物活性物质方面有巨大的潜力。本文综述了双凝胶的组成及合成方法,并梳理了双凝胶的种类,总结了双凝胶在食品领域的主要应用进展,并展望其发展前景,以期为双凝胶在食品领域的进一步研究和应用提供一定的指导。
Bigels are two-phase systems made up of oleogel and hydrogel sheared and mixed at a certain temperature.As amphiphilic semi-solid formulations,bigels have attracted wide attention due to their good stability,encapsulation characteristics and processing characteristics.Bigels have great potential in replacing traditional solid fats,improving the nutritional value of composite foods,and delivering bioactive substances.This article reviews the composition,synthesis methods and types of bigels,summarizes the significant progress in the application of bigels in the food field,and give an outlook on future prospects.It is our hope that this review will provide some guidance for further research and application of bigels in the food field.
作者
张倩
蒋玲
王启明
雷小娟
明建
ZHANG Qian;JIANG Ling;WANG Qiming;LEI Xiaojuan;MING Jian(College of Food Science,Southwest University,Chongqing 400715,China;Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing,Chongqing 400715,China)
出处
《食品科学》
EI
CAS
CSCD
北大核心
2024年第6期277-284,共8页
Food Science
基金
国家自然科学基金面上项目(32272308)。
