Department of Food Science and Technology, College of Light Industry Science and Engineering, Nanjing Forestry University, Nanjing 210037, China.
School of Food and Biological Engineering, Shaanxi University of Science & Technology, Xi'an 710000, China.
Molecules. 2020 Jul 14;25(14):3202. doi: 10.3390/molecules25143202.
In recent years, Pickering emulsions have emerged as a new method and have attracted much attention in the fields of food sciences. Unlike conventional emulsions, Pickering emulsions are stabilized by solid particles, which can irreversibly adsorb on the oil-water interface to form a dense film to prevent the aggregation of droplets. The research and development of food-grade solid particles are increasingly favored by scientific researchers. Compared with conventional emulsions, Pickering emulsions have many advantages, such as fewer using amounts of emulsifiers, biocompatibility and higher safety, which may offer feasibility to have broad application prospects in a wide range of fields. In this article, we review the preparation methods, stabilization mechanism, degradation of Pickering emulsions. We also summarize its applications in food sciences in recent years and discuss its future prospects and challenges in this work.
近年来，Pickering 乳液作为一种新方法出现，并在食品科学领域引起了广泛关注。与传统乳液不同，Pickering 乳液由固体颗粒稳定，这些固体颗粒可以不可逆地吸附在油水界面上形成致密的膜，防止液滴聚集。食品级固体颗粒的研究和开发越来越受到科学研究人员的青睐。与传统乳液相比，Pickering 乳液具有许多优点，例如使用较少的乳化剂、生物相容性和更高的安全性，这可能为其在广泛领域中的应用提供了可行性。本文综述了 Pickering 乳液的制备方法、稳定机制、降解。还总结了近年来在食品科学中的应用，并在此工作中讨论了其未来的前景和挑战。
