FOOD SCIENCE ›› 2020, Vol. 41 ›› Issue (5): 246-255.doi: 10.7506/spkx1002-6630-20190313-162

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Recent Progress in Interface Engineering of Emulsion Colloidal Particles

ZHENG Hongxia, CHEN Hongqiang, GAO Yanxiang, MAO Like   

  1. (Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China)
  • Online:2020-03-15 Published:2020-03-23

Abstract: An emulsion is a functional factor delivery system which stabilizes the dispersed phase in the form of oil in water (O/W) or water in oil (W/O). Oil-water interfacial microstructure design of emulsions can simultaneously improve the physical stability of the emulsions and the chemical stability of the encapsulated functional factors in the dispersed phase. In this article, four promising colloidal particle interface engineering designs (composite interface engineering, multi-layer interface engineering, particle interface engineering, and integrated interface engineering) and their applications in emulsions are reviewed, with the aim of providing a basis for obtaining structured emulsions with specific physicochemical properties and functions by changing the interfacial composition and structures of the colloidal particles in the future.

Key words: emulsion, composite interface, multi-layer interface, particle interface, integrated interface

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