Research Advances on Pickering Emulsions Stabilized by Polyphenol-based Particles

被引：0
作者：
Lan M. [1 ]
Ou S. [1 ]
Liu F. [1 ,2 ]
机构：
[1] Department of Food Science and Engineering, Jinan University, Guangzhou
[2] Key Laboratory of Biotechnology and Bioresources Utilization, Ministry of Education (Dalian Minzu University), Dalian
来源：
Journal of Chinese Institute of Food Science and Technology | 2021年 / 21卷 / 11期
关键词：
Antioxidation; Lipid digestion; Multifunctional emulsion; Pickering emulsion; Polyphenol;
D O I：
10.16429/j.1009-7848.2021.11.032
中图分类号：
学科分类号：
摘要：
Food-grade Pickering emulsions stabilized by edible solid particles have attracted more and more attention due to their wide application prospects in food and pharmaceutical industries. Compared to those emulsions fabricated by food materials such as protein particles and polysaccharide particles, Pickering emulsions stabilized by polyphenol-based particles can have both physical stability and bioactive abilities, which will be vital for exploiting functional foods. Based on the stabilization mechanism of Pickering emulsion, this review mainly elaborated the formation and effect of polyphenol-based particles in Pickering emulsions. Besides, the innovative applications of polyphenol emulsions were also discussed. © 2021, Editorial Office of Journal of CIFST. All right reserved.
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收藏
页码：290 / 300
页数：10
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