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Progress of Freeze-thaw Stability of Pickering Emulsion
- Source :
- Shipin gongye ke-ji, Vol 43, Iss 2, Pp 420-426 (2022)
- Publication Year :
- 2022
- Publisher :
- The editorial department of Science and Technology of Food Industry, 2022.
-
Abstract
- 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.
Details
- Language :
- Chinese
- ISSN :
- 10020306
- Volume :
- 43
- Issue :
- 2
- Database :
- Directory of Open Access Journals
- Journal :
- Shipin gongye ke-ji
- Publication Type :
- Academic Journal
- Accession number :
- edsdoj.07295ba1036c494ba6f4e64457b32f6d
- Document Type :
- article
- Full Text :
- https://doi.org/10.13386/j.issn1002-0306.2020120041