Pickering emulsions stabilized by polysaccharides particles and their applications: a review
文献类型： 外文期刊
作者： DENG, Wei 1 ; LI, Yibin 2 ; WU, Li 2 ; CHEN, Shouhui 2 ;
作者机构： 1.Fujian Agr & Forestry Univ, Coll Food Sci, Fuzhou, Fujian, Peoples R China
2.Fujian Acad Agr Sci, Inst Agr Engn Technol, Fuzhou, Fujian, Peoples R China
3.Fujian Key Lab Agr Product Food Proc, Fuzhou, Fujian, Peoples R China
关键词： digestion; Finally; prospects Pickering polysaccharides; pickering emulsions; application; particles
期刊名称：FOOD SCIENCE AND TECHNOLOGY （ 影响因子：2.602； 五年影响因子：2.968 ）
ISSN： 0101-2061
年卷期： 2022 年 42 卷
页码：
收录情况： SCI
摘要： Pickering emulsions stabilized by polysaccharide particles have attracted extensive research interest in the food, biopharmaceutical and cosmetic industries due to their ability to edibility, protect bioactive substances, and control the release of bioactive substances. This paper reviewed research progress in using natural polysaccharides, modified polysaccharides by physical or chemical method and polysaccharide complexes as particles to form and stabilize Pickering emulsions. In particular, the application of Pickering emulsions stabilized polysaccharide particles in encapsulation and delivery of food bioactive ingredients, fat substitutes, and modulation of lipid digestion, was discussed. Finally, the future prospects of Pickering emulsions stabilized by polysaccharide particles were discussed.
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