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Biopolymer-based particles as stabilizing agents for emulsions and foams
被引:337
作者:
Dickinson, Eric
[1
]
机构:
[1] Univ Leeds, Sch Food Sci & Nutr, Leeds LS2 9JT, W Yorkshire, England
关键词:
Emulsion droplets;
Gas bubbles;
Pickering stabilization;
Nanoparticles;
Microgels;
IN-WATER EMULSIONS;
FOOD-GRADE PARTICLES;
BETA-LACTOGLOBULIN MICROGELS;
BROWNIAN DYNAMICS SIMULATION;
INTERNAL PHASE EMULSIONS;
ZEIN COLLOIDAL PARTICLES;
PICKERING-EMULSIONS;
EMULSIFYING PROPERTIES;
MICROFIBRILLATED CELLULOSE;
INTERFACIAL BEHAVIOR;
D O I:
10.1016/j.foodhyd.2016.06.024
中图分类号:
O69 [应用化学];
学科分类号:
081704 ;
摘要:
The effectiveness of biopolymer-based particles as stabilizing agents of emulsified and aerated systems is attributable to a pair of contributory mechanisms Pickering stabilization by adsorbed particles at the oil water or air water interface, and gel-like structuring of particles between droplets or bubbles. This review describes recent advances in the stabilization of emulsions and foams by edible particles of nanoscale and microscale dimensions. The biopolymer ingredients involved include common food proteins such as whey protein, soy protein and gelatin, and polysaccharides such as starch, cellulose and chitin. The diverse morphologies of the biopolymer-based entities range from rigid structures like dense spheres and polygonal crystals, through to semi-flexible fibres and deformable microgels. The clear message to be inferred from these studies is that a broadly consistent range of mechanistic behaviour has emerged albeit with some basic questions remaining that offer exciting opportunities for future research. (C) 2016 Elsevier Ltd. All rights reserved.
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页码:219 / 231
页数:13
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