High Internal Phase Pickering Emulsions Stabilized by Natural Biomacromolecules and Their Application in Food

Abstract

Abstract: In recent years, high internal phase Pickering emulsions (HIPPEs) have attracted much attention due to their unique tissue properties and have a wide application prospect in food field. Natural biomacromolecules as active components in organisms, possess good biocompatibility, degradability, non-toxic or low toxicity, which are excellent for HIPPEs stabilizers. In this paper, the potential of natural biomacromolecules to stabilize HIPPEs andtheir recent applications in the inhibition of lipid oxidation, as a substitute for trans fatty acids, encapsulation and delivery of nutrients, 3D printing of food and embedding of probiotics are briefly reviewed, in order to provide further reference for the application of HIPPEs stabilized by natural biomacromolecules in food.

Key words: high internal phase Pickering emulsion (HIPPEs), natural biomacromolecules, emulsion stability, application

CLC Number:

TS201.7

Bei-Bei DING. High Internal Phase Pickering Emulsions Stabilized by Natural Biomacromolecules and Their Application in Food[J]. FOOD SCIENCE, 0, (): 0-0.

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