Edible particle-stabilized water-in-water emulsions: Stabilization mechanisms, particle types, interfacial design, and practical applications

被引：22
|
作者：
Yan, Shizhang [1 ]
Regenstein, Joe M. [2 ]
Zhang, Shuang [1 ]
Huang, Yuyang [3 ]
Qi, Baokun [1 ]
Li, Yang [1 ]
机构：
[1] Northeast Agr Univ, Coll Food Sci, Harbin 150030, Heilongjiang, Peoples R China
[2] Cornell Univ, Dept Food Sci, Ithaca, NY USA
[3] Harbin Univ Commerce, Coll Food Engn, Harbin 150028, Heilongjiang, Peoples R China
来源：
FOOD HYDROCOLLOIDS | 2023年 / 140卷
关键词：
Water-in-water emulsion; Formation mechanism; Particle; Stability; Application in food system; PHASE-SEPARATED GELATIN/DEXTRAN; LOCUST BEAN GUM; PROTEIN; FOOD; POLYSACCHARIDE; BIOPOLYMERS; CELL; MICROSTRUCTURES; FUNCTIONALITY; COMPLEXATION;
D O I：
10.1016/j.foodhyd.2023.108665
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
Water-in-water emulsions are formed due to the thermodynamic incompatibility between their components, which leads to phase separation. Water-in-water emulsions have many advantages such as low cost, high quality, and sustainability. This review provides an overview of the formation and stabilization mechanisms of water-in-water emulsions. The stabilization of these emulsions and the factors influencing this process (e.g., particle type, particle concentration, particle charge, and aqueous two-phase concentration) are discussed. Different types of water-in-water emulsions are briefly described. In addition, a method for the structural design of water-in-water emulsions and related applications under various scenarios is presented. This review can serve as a research guide to aid in achieving a better understanding of the particle stabilization mechanisms of water-in-water emulsions.
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收藏
页数：17
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