Abstract: Microgels refer to nano- to micrometer-sized colloidal particles with a gel network structure formed by various biomacromolecules. Due to their material diversity and size effect, microgels display a series of promising properties such as structural stability, multi-responsive swelling, interfacial activity and rheological properties. Microgels have attracted more and more attention in the field of food science, and have broad application prospects in emulsification, functional ingredient delivery, and texture modification. This paper mainly reviews the raw materials, preparation methods and properties of food microgels, and their application in the food industry, with the aim of providing a theoretical basis and practical guidance for the application of microgels in the food field.

Key words: microgels; swelling response; interfacial activity; interfacial rheology properties; food emulsification; functional ingredients delivery; food texture