Edible particle-stabilized water-in-water emulsions: Stabilization mechanisms, particle types, interfacial design, and practical applications

被引：25

作者：

Yan, Shizhang ^{[1
]}

Regenstein, Joe M. ^{[2
]}

Zhang, Shuang ^{[1
]}

Huang, Yuyang ^{[3
]}

Qi, Baokun ^{[1
]}

Li, Yang ^{[1
]}

机构：

[1] Northeast Agr Univ, Coll Food Sci, Harbin 150030, Heilongjiang, Peoples R China

[2] Cornell Univ, Dept Food Sci, Ithaca, NY USA

[3] Harbin Univ Commerce, Coll Food Engn, Harbin 150028, Heilongjiang, Peoples R China

来源：

FOOD HYDROCOLLOIDS | 2023年 / 140卷

关键词：

Water-in-water emulsion; Formation mechanism; Particle; Stability; Application in food system; PHASE-SEPARATED GELATIN/DEXTRAN; LOCUST BEAN GUM; PROTEIN; FOOD; POLYSACCHARIDE; BIOPOLYMERS; CELL; MICROSTRUCTURES; FUNCTIONALITY; COMPLEXATION;

D O I：

10.1016/j.foodhyd.2023.108665

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Water-in-water emulsions are formed due to the thermodynamic incompatibility between their components, which leads to phase separation. Water-in-water emulsions have many advantages such as low cost, high quality, and sustainability. This review provides an overview of the formation and stabilization mechanisms of water-in-water emulsions. The stabilization of these emulsions and the factors influencing this process (e.g., particle type, particle concentration, particle charge, and aqueous two-phase concentration) are discussed. Different types of water-in-water emulsions are briefly described. In addition, a method for the structural design of water-in-water emulsions and related applications under various scenarios is presented. This review can serve as a research guide to aid in achieving a better understanding of the particle stabilization mechanisms of water-in-water emulsions.

引用

页数：17

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