Research on the Stability of Pickering Emulsion and Its Application in Food Field MA Yongqiang, NIU Jichao, YOU Tingting, , ZHAO Ruobing College of Food Engineering, Harbin University of Commerce, Harbin 150028, China 摘要 摘要 HTML全文 图(7) 表(2) 参考文献(108) 相关文章 施引...
high internal phase emulsionink formulationrheological propertiestailored foodSummary Three‐dimensional food printing (3DFP) can produce foods with tailored nutritional content, complex shapes and textures. This technology requires food formulations (food inks) with specific rheological properties. Pickering ...
近日,华中农业大学食品科学技术学院刘石林教授、郑州大学材料科学与工程学院裴莹副教授等在食品领域顶级期刊(TOP1)《Trends in Food Science & Technology》(IF=11.077)在线发表了题为“Application of Nanocellulose as particle stabilizer in food Pickering emulsion: Scope, Merits and challenges”的综述论文。刘石林...
蛋白质颗粒稳定的Pickering乳液及其在食品中的应用
(B) The evolution of emulsion droplet size and macroscopic state over 8 days.Fig. 6. In vitro digestion and free fatty acids (FFA) release kinetics. (A) CLSM images of the microstructures of the soft WPMs-PE as a function of gastrointestinal digestion time at SGF and SIF. Green, oil ...
DOI: 10.13386/j.issn1002-0306.2023030079Research on the Stability of Pickering Emulsion and Its Application in Food Field MA Yongqiang ，NIU Jichao ，YOU Tingting *，ZHAO Ruobing （College of Food Engineering, Harbin University of Commerce, Harbin 150028, China ）Abstract ：Pickering emulsions is...
These findings demonstrate that optimizing the carboxyl content of ChNFs effectively improves Pickering emulsion stability, providing a strong basis for applications in food and biomedicine.LWTYan ChenRicheng WangYan XuShaimaa HatabMeiling ChenFei LiuWenhua MiaoYadong ZhaoBin Zheng...
关键词:Pickering乳液;稳定机理;乳化性;颗粒改性 Stability Mechanism of Pickering Emulsion and Its Application in Food Industry: A Review WU Yuchun1, CHEN Xiaocao1, ZHANG Qi1, DING Yuting1,2, ZHOU Xuxia1,2,* (1. College of Food Science and Engineering, Zhejiang University of Technology, ...
6 Applications of chitosan-based Pickering emulsion in food industry 4.1 食品保鲜 在果蔬的贮藏期间,壳聚糖基Pickering乳液涂层能 够阻挡气体和水蒸气,延缓贮藏期间的损失从而保持果 蔬的品质.Wardana等[68]使用壳聚糖-纤维素纳米纤维复 合颗粒稳定的Pickering乳液,将其涂抹在柑橘和番茄表 面,可延缓贮存期间腐败菌,...
近日,中国农业科学院农产品加工研究所王强研究员团队在食品领域国际顶级期刊《International Journal of Biological Macromolecules》(JCR一区,IF: 8.2)在线发表了题为“Freeze-thaw stability of Pickering emulsion stabilized by modified soy protein particles and its application in plant-based ice cream”的最新研究...