Effects of Shearing and Freeze-thaw on Pickering Emulsion Stability

被引：0
|
作者：
Hei X. [1 ]
Liu Z. [1 ]
Tian Y. [1 ,3 ]
Zhi L. [1 ]
Liu H. [1 ,2 ,3 ]
Shi A. [1 ,2 ]
Wang Q. [1 ,2 ,3 ]
机构：
[1] Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing
[2] College of Food Science and Engineering, Nanjing University of Finance and Economics, Collaborative Innovation Center for Modern Grain Circulation and Safety, Nanjing
[3] College of Food Science and Engineering, Qingdao Agricultural University, Shandong, Qingdao
来源：
Journal of Chinese Institute of Food Science and Technology | 2024年 / 24卷 / 05期
关键词：
freezing and thawing; Pickering emulsion; shear; stability;
D O I：
10.16429/j.1009-7848.2024.05.041
中图分类号：
学科分类号：
摘要：
Pickering emulsions are new types of emulsions that use solid particles instead of traditional surfactants. Compared to conventional emulsions, they have the advantages of high stability, environmental friendliness and safety. Pickering emulsions are currently used in a wide range of food applications, such as in sauces that extend shelf life by freezing, in creams, or in ice creams where freezing is an essential process. Shearing and freeze-thawing are important for the application of Pickering emulsion stability. Shearing is a key process in emulsion preparation, and freeze-thawing occurs during product transportation and storage, both of which affect the stability of Pickering emulsions and thus the product quality. This paper summarized the influence of shear mode and freeze-thaw on the stability of Pickering emulsions and the methods to improve their freeze-thaw stability, aiming to improve the quality of frozen food and expand the application of freeze-thaw stability of Pickering emulsions. © 2024 Chinese Institute of Food Science and Technology. All rights reserved.
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页码：492 / 503
页数：11
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