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稳定液-液体,液-凝和凝-凝乳液的不同接口:设计,比较和挑战

Yao Lu¹, Yanhui Zhang², Ruoning Zhang²

¹College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; Food Colloids and Bioprocessing Group, School of Food Science and Nutrition, University of Leeds, Leeds LS2 9JT, UK.

Food research international (Ottawa, Ont.)

|May 19, 2024

概括

本研究回顾了用于稳定新型食品乳液的结构化接口,如水-水和水凝-油凝系统. 了解这些动态接口是推动乳液技术和应用的关键.

科学领域:

食品科学与技术食品科学与技术
体和接口科学科学
材料科学是一种材料科学.

背景情况:

接口对于乳液的稳定性和功能至关重要.
新型乳液系统 (水-水,水-油凝,水凝-油凝) 带来了新的界面工程挑战.
传统的水油接口与这些新的复杂接口有所不同.

研究的目的:

综合总结各种结构化接口及其设计策略.
讨论这些接口在稳定各种乳液系统 (液体-液体,液体-凝,凝-凝) 的适用性.
为了确定挑战和未来的研究方向在面接工程的乳液.

主要方法:

对结构化接口 (混合层,多层,粒子,纳米滴,微凝) 的现有文献的审查.
对接口特征和设计策略的分析.
讨论不同类型的乳液中稳定机制和应用.

主要成果:

使用生物聚合物,颗粒,纳米滴和微凝的结构化接口为各种乳液提供了有效的稳定性.
接口的组成和结构会动态地影响乳液的特性和功能.
这些接口可以单独或协同用于增强稳定性和应用.

结论:

接口工程对于新型乳液系统的发展至关重要.
需要进一步的研究来了解动态界面变化,特别是在消化过程中.
描述复杂的接口仍然是乳液科学中的一个重大挑战.

关键词:

这是一种乳液乳液.凝凝凝是一种接口接口接口接口液体液体是一种液体.稳定的稳定性稳定的稳定性结构化结构化

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