Progress of Freeze-thaw Stability of Pickering Emulsion
The freeze-thaw stability of Pickering emulsion refers to the relatively stable characteristics of Pickering emulsion after undergoing a freeze-thaw cycle. In recent years, the research on the freeze-thaw stability of Pickering emulsion has been intensified. Research suggests that Pickering emulsion...
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| Format: | Article |
| Language: | zho |
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The editorial department of Science and Technology of Food Industry
2022-01-01
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| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2020120041 |
| _version_ | 1797985006523514880 |
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| author | Ziyue SONG Yang YANG Dan SU Likun REN Xin BIAN Zhanqian MA Xiaomei LI Na ZHANG |
| author_facet | Ziyue SONG Yang YANG Dan SU Likun REN Xin BIAN Zhanqian MA Xiaomei LI Na ZHANG |
| author_sort | Ziyue SONG |
| collection | DOAJ |
| description | The freeze-thaw stability of Pickering emulsion refers to the relatively stable characteristics of Pickering emulsion after undergoing a freeze-thaw cycle. In recent years, the research on the freeze-thaw stability of Pickering emulsion has been intensified. Research suggests that Pickering emulsion has a viscoelastic layer and a gel network structure that can effectively block the damage caused by ice crystals stress, and has good freeze-thaw stability. At present, Pickering emulsion is widely used in food as an active substance embedding agent, food packaging material and lipid substitute. Therefore, Pickering emulsion with freeze-thaw stability has potential commercial value. There are many factors affecting freeze-thaw stability, mainly temperature, ionic strength, particle composition, modification and preparation techniques, etc. This paper reviews the mechanism of freeze-thaw stability of Pickering emulsion and the research progress of factors affecting freeze-thaw stability. With the development of Pickering emulsion in food and various fields, the mechanism of freeze-thaw stability of Pickering emulsion based on molecular level will arouse people's interest. |
| first_indexed | 2024-04-11T07:10:44Z |
| format | Article |
| id | doaj.art-07295ba1036c494ba6f4e64457b32f6d |
| institution | Directory Open Access Journal |
| issn | 1002-0306 |
| language | zho |
| last_indexed | 2024-04-11T07:10:44Z |
| publishDate | 2022-01-01 |
| publisher | The editorial department of Science and Technology of Food Industry |
| record_format | Article |
| series | Shipin gongye ke-ji |
| spelling | doaj.art-07295ba1036c494ba6f4e64457b32f6d2022-12-22T04:38:12ZzhoThe editorial department of Science and Technology of Food IndustryShipin gongye ke-ji1002-03062022-01-0143242042610.13386/j.issn1002-0306.20201200412020120041-2Progress of Freeze-thaw Stability of Pickering EmulsionZiyue SONG0Yang YANG1Dan SU2Likun REN3Xin BIAN4Zhanqian MA5Xiaomei LI6Na ZHANG7Key Laboratory of Food Science and Engineering in Universities of Heilongjiang Province, Heilongjiang Provincial Key Laboratory of Cereal Food and Comprehensive Processing, School of Food Engineering, Harbin University of Commerce, Harbin 150076, ChinaKey Laboratory of Food Science and Engineering in Universities of Heilongjiang Province, Heilongjiang Provincial Key Laboratory of Cereal Food and Comprehensive Processing, School of Food Engineering, Harbin University of Commerce, Harbin 150076, ChinaKey Laboratory of Food Science and Engineering in Universities of Heilongjiang Province, Heilongjiang Provincial Key Laboratory of Cereal Food and Comprehensive Processing, School of Food Engineering, Harbin University of Commerce, Harbin 150076, ChinaKey Laboratory of Food Science and Engineering in Universities of Heilongjiang Province, Heilongjiang Provincial Key Laboratory of Cereal Food and Comprehensive Processing, School of Food Engineering, Harbin University of Commerce, Harbin 150076, ChinaKey Laboratory of Food Science and Engineering in Universities of Heilongjiang Province, Heilongjiang Provincial Key Laboratory of Cereal Food and Comprehensive Processing, School of Food Engineering, Harbin University of Commerce, Harbin 150076, ChinaKey Laboratory of Food Science and Engineering in Universities of Heilongjiang Province, Heilongjiang Provincial Key Laboratory of Cereal Food and Comprehensive Processing, School of Food Engineering, Harbin University of Commerce, Harbin 150076, ChinaKey Laboratory of Food Science and Engineering in Universities of Heilongjiang Province, Heilongjiang Provincial Key Laboratory of Cereal Food and Comprehensive Processing, School of Food Engineering, Harbin University of Commerce, Harbin 150076, ChinaKey Laboratory of Food Science and Engineering in Universities of Heilongjiang Province, Heilongjiang Provincial Key Laboratory of Cereal Food and Comprehensive Processing, School of Food Engineering, Harbin University of Commerce, Harbin 150076, ChinaThe freeze-thaw stability of Pickering emulsion refers to the relatively stable characteristics of Pickering emulsion after undergoing a freeze-thaw cycle. In recent years, the research on the freeze-thaw stability of Pickering emulsion has been intensified. Research suggests that Pickering emulsion has a viscoelastic layer and a gel network structure that can effectively block the damage caused by ice crystals stress, and has good freeze-thaw stability. At present, Pickering emulsion is widely used in food as an active substance embedding agent, food packaging material and lipid substitute. Therefore, Pickering emulsion with freeze-thaw stability has potential commercial value. There are many factors affecting freeze-thaw stability, mainly temperature, ionic strength, particle composition, modification and preparation techniques, etc. This paper reviews the mechanism of freeze-thaw stability of Pickering emulsion and the research progress of factors affecting freeze-thaw stability. With the development of Pickering emulsion in food and various fields, the mechanism of freeze-thaw stability of Pickering emulsion based on molecular level will arouse people's interest.http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2020120041pickering emulsionfreeze-thaw stabilityfrozen food |
| spellingShingle | Ziyue SONG Yang YANG Dan SU Likun REN Xin BIAN Zhanqian MA Xiaomei LI Na ZHANG Progress of Freeze-thaw Stability of Pickering Emulsion Shipin gongye ke-ji pickering emulsion freeze-thaw stability frozen food |
| title | Progress of Freeze-thaw Stability of Pickering Emulsion |
| title_full | Progress of Freeze-thaw Stability of Pickering Emulsion |
| title_fullStr | Progress of Freeze-thaw Stability of Pickering Emulsion |
| title_full_unstemmed | Progress of Freeze-thaw Stability of Pickering Emulsion |
| title_short | Progress of Freeze-thaw Stability of Pickering Emulsion |
| title_sort | progress of freeze thaw stability of pickering emulsion |
| topic | pickering emulsion freeze-thaw stability frozen food |
| url | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2020120041 |
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