High Internal Phase Pickering Emulsion Stabilized by Natural Biomacromolecules and Its Application in Foods
In recent years, high internal phase Pickering emulsions (HIPPEs) has attracted much attention due to its unique organizational properties and has a wide application prospect in the food field. Natural biomacromolecules, active components in organisms, possess good biocompatibility, degradability, n...
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| Format: | Article |
| Language: | English |
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China Food Publishing Company
2023-12-01
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| Series: | Shipin Kexue |
| Subjects: | |
| Online Access: | https://www.spkx.net.cn/fileup/1002-6630/PDF/2023-44-23-031.pdf |
| _version_ | 1797365380942921728 |
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| author | WEI Kongju, DONG Tongjun, ZHU Guohua, SHUANG Yuan, XIAO Shensheng, WANG Xuedong, DING Beibei |
| author_facet | WEI Kongju, DONG Tongjun, ZHU Guohua, SHUANG Yuan, XIAO Shensheng, WANG Xuedong, DING Beibei |
| author_sort | WEI Kongju, DONG Tongjun, ZHU Guohua, SHUANG Yuan, XIAO Shensheng, WANG Xuedong, DING Beibei |
| collection | DOAJ |
| description | In recent years, high internal phase Pickering emulsions (HIPPEs) has attracted much attention due to its unique organizational properties and has a wide application prospect in the food field. Natural biomacromolecules, active components in organisms, possess good biocompatibility, degradability, no or low toxic effects, which are excellent stabilizers for HIPPEs. In this paper, the potential of natural biomacromolecules to stabilize HIPPEs and recent progress on the application of biopolymer-stabilized HIPPEs in the inhibition of lipid oxidation, as a substitute for trans fatty acids, and in the encapsulation and delivery of nutrients, the 3D printing of foods and encapsulation of probiotics are briefly reviewed in order to provide a reference for the application of HIPPEs stabilized by natural biomacromolecules in foods. |
| first_indexed | 2024-03-08T16:48:03Z |
| format | Article |
| id | doaj.art-6f60a5bc0b8145b1ad155fbb0fd372cd |
| institution | Directory Open Access Journal |
| issn | 1002-6630 |
| language | English |
| last_indexed | 2024-03-08T16:48:03Z |
| publishDate | 2023-12-01 |
| publisher | China Food Publishing Company |
| record_format | Article |
| series | Shipin Kexue |
| spelling | doaj.art-6f60a5bc0b8145b1ad155fbb0fd372cd2024-01-05T07:16:13ZengChina Food Publishing CompanyShipin Kexue1002-66302023-12-01442327029210.7506/spkx1002-6630-20221115-179High Internal Phase Pickering Emulsion Stabilized by Natural Biomacromolecules and Its Application in FoodsWEI Kongju, DONG Tongjun, ZHU Guohua, SHUANG Yuan, XIAO Shensheng, WANG Xuedong, DING Beibei0(School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China)In recent years, high internal phase Pickering emulsions (HIPPEs) has attracted much attention due to its unique organizational properties and has a wide application prospect in the food field. Natural biomacromolecules, active components in organisms, possess good biocompatibility, degradability, no or low toxic effects, which are excellent stabilizers for HIPPEs. In this paper, the potential of natural biomacromolecules to stabilize HIPPEs and recent progress on the application of biopolymer-stabilized HIPPEs in the inhibition of lipid oxidation, as a substitute for trans fatty acids, and in the encapsulation and delivery of nutrients, the 3D printing of foods and encapsulation of probiotics are briefly reviewed in order to provide a reference for the application of HIPPEs stabilized by natural biomacromolecules in foods.https://www.spkx.net.cn/fileup/1002-6630/PDF/2023-44-23-031.pdfhigh internal phase pickering emulsion; natural biomacromolecules; emulsion stability; application |
| spellingShingle | WEI Kongju, DONG Tongjun, ZHU Guohua, SHUANG Yuan, XIAO Shensheng, WANG Xuedong, DING Beibei High Internal Phase Pickering Emulsion Stabilized by Natural Biomacromolecules and Its Application in Foods Shipin Kexue high internal phase pickering emulsion; natural biomacromolecules; emulsion stability; application |
| title | High Internal Phase Pickering Emulsion Stabilized by Natural Biomacromolecules and Its Application in Foods |
| title_full | High Internal Phase Pickering Emulsion Stabilized by Natural Biomacromolecules and Its Application in Foods |
| title_fullStr | High Internal Phase Pickering Emulsion Stabilized by Natural Biomacromolecules and Its Application in Foods |
| title_full_unstemmed | High Internal Phase Pickering Emulsion Stabilized by Natural Biomacromolecules and Its Application in Foods |
| title_short | High Internal Phase Pickering Emulsion Stabilized by Natural Biomacromolecules and Its Application in Foods |
| title_sort | high internal phase pickering emulsion stabilized by natural biomacromolecules and its application in foods |
| topic | high internal phase pickering emulsion; natural biomacromolecules; emulsion stability; application |
| url | https://www.spkx.net.cn/fileup/1002-6630/PDF/2023-44-23-031.pdf |
| work_keys_str_mv | AT weikongjudongtongjunzhuguohuashuangyuanxiaoshenshengwangxuedongdingbeibei highinternalphasepickeringemulsionstabilizedbynaturalbiomacromoleculesanditsapplicationinfoods |