Oleo-foams and emulsion-foams as lipid-based foam systems: a review of their formulation, characterization, and applications

被引:7
作者
Hashemi, Behnaz [1 ]
Assadpour, Elham [2 ,3 ]
Zhang, Fuyuan [4 ]
Jafari, Seid Mahdi [5 ,6 ]
机构
[1] Ferdowsi Univ Mashhad, Fac Agr, Dept Food Sci & Technol, Mashhad, Iran
[2] Food Ind Res Co, Gorgan, Iran
[3] Gorgan Univ Agr Sci & Nat Resources, Food & Bionanotech Int Res Ctr Fabiano, Gorgan, Iran
[4] Hebei Agr Univ, Coll Food Sci & Technol, Baoding, Peoples R China
[5] Gorgan Univ Agr Sci & Nat Resources, Dept Food Mat & Proc Design Engn, Gorgan, Iran
[6] Minist Hlth & Med Educ, Iran Food & Drug Adm, Halal Res Ctr IRI, Tehran, Iran
关键词
Foaming agents; foam stability; hydrocolloids; pickering stabilizers; fat replacers; NONAQUEOUS FOAMS; FAT CRYSTALS; OIL FOAMS; SURFACTANT CRYSTALS; VEGETABLE-OILS; AEROGEL FOAMS; STABILIZATION; STABILITY; CRYSTALLIZATION; AIR;
D O I
10.1080/10408398.2023.2281622
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
Lipid-based foam systems (LBFs) have grown in popularity recently because of their effectiveness and potential uses. As a result, in order to stabilize them, considerable work has been put into developing more biodegradable and environmentally friendly materials. However, the use of natural stabilizing agents has been constrained due to a lack of thorough knowledge of them. This review offers insightful data that will encourage more studies into the development and use of LBFs. Emulsifiers or gelling agents, as well as new preparation and characterization methods, can be used to increase or prolong the functional performance of LBFs. Special emphasis has been given on the connections between their structures and properties and expanding the range of industries in which they can be applied. In conclusion, it is crucial to gain a deeper understanding of the preparation mechanisms and influencing factors in order to improve the quality of foam products and create novel LBFs. [GRAPHICS] .
引用
收藏
页码:787 / 810
页数:24
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