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Related Concept Videos

Pasteurization and Food Preservation01:28

Pasteurization and Food Preservation

Pasteurization is a widely employed thermal processing technique designed to enhance the safety and shelf life of perishable food and beverages. By subjecting products to specific high temperatures for controlled durations, this method effectively inactivates pathogenic microorganisms and spoilage enzymes without significantly compromising sensory qualities. The technique has been pivotal in food safety management, especially for consumables susceptible to microbial contamination such as milk,...
Downstream Processing01:29

Downstream Processing

Downstream processing begins once fermentation is complete and involves a series of steps to recover and purify products such as acids, vitamins, antibiotics, or proteins.Cell HarvestingFor example, for intracellular protein-based products, the first step is harvesting the cells. This is typically achieved using centrifugation or filtration to separate the cells from the liquid phase.Cell Disruption for Intracellular ProductsIf the target product is intracellular, the harvested cells must be...

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The Modification and Application of Food Grade Pickering Emulsion.

Simiao Liu1, Fenglian Chen1, Yuyang Huang1

  • 1Department of Food Engineering, Heilongjiang Key Laboratory of Food Science and Engineering, Heilongjiang Key Laboratory of Grain Food and Comprehensive Processing, Harbin University of Commerce, Harbin, China.

Journal of Food Science
|September 19, 2025
PubMed
Summary

Pickering emulsions, using solid particles like proteins and polysaccharides, offer stable, eco-friendly food applications. Modifications enhance their properties for uses like active substance delivery and fat substitutes.

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Area of Science:

  • Food Science and Technology
  • Colloid and Surface Science

Background:

  • Pickering emulsions, stabilized by solid particles, are significant in the food industry due to their stability and environmental benefits.
  • Proteins, polysaccharides, and polyphenols are key solid particles used for stabilization.
  • Natural particle limitations necessitate modification strategies.

Purpose of the Study:

  • To review Pickering emulsions stabilized by various food-grade solid particles.
  • To explore methods for enhancing particle emulsifying properties and emulsion stability.
  • To detail the applications of Pickering emulsions in the food sector.

Main Methods:

  • Focus on Pickering emulsions stabilized by proteins, polysaccharides, and polyphenols.
  • Discussion of physical, chemical, and biological modification techniques (e.g., pH, ultrasound).
  • Review of food industry applications including active substance delivery, fat substitutes, preservation, and 3D printing.

Main Results:

  • Pickering emulsions exhibit strong stability and eco-friendly characteristics.
  • Modification methods effectively improve the emulsifying properties and stability of solid particles.
  • Diverse applications in food processing are demonstrated.

Conclusions:

  • Pickering emulsions are a valuable system for the food industry.
  • Particle modification is crucial for optimizing performance.
  • Further research can advance their application in food technology.