Progress of Freeze-thaw Stability of Pickering Emulsion

Ziyue SONG; Yang YANG; Dan SU; Likun REN; Xin BIAN; Zhanqian MA; Xiaomei LI; Na ZHANG

doi:10.13386/j.issn1002-0306.2020120041

Shipin gongye ke-ji (Jan 2022)

Progress of Freeze-thaw Stability of Pickering Emulsion

Ziyue SONG,
Yang YANG,
Dan SU,
Likun REN,
Xin BIAN,
Zhanqian MA,
Xiaomei LI,
Na ZHANG

Affiliations

Ziyue SONG: Key Laboratory of Food Science and Engineering in Universities of Heilongjiang Province, Heilongjiang Provincial Key Laboratory of Cereal Food and Comprehensive Processing, School of Food Engineering, Harbin University of Commerce, Harbin 150076, China
Yang YANG: Key Laboratory of Food Science and Engineering in Universities of Heilongjiang Province, Heilongjiang Provincial Key Laboratory of Cereal Food and Comprehensive Processing, School of Food Engineering, Harbin University of Commerce, Harbin 150076, China
Dan SU: Key Laboratory of Food Science and Engineering in Universities of Heilongjiang Province, Heilongjiang Provincial Key Laboratory of Cereal Food and Comprehensive Processing, School of Food Engineering, Harbin University of Commerce, Harbin 150076, China
Likun REN: Key Laboratory of Food Science and Engineering in Universities of Heilongjiang Province, Heilongjiang Provincial Key Laboratory of Cereal Food and Comprehensive Processing, School of Food Engineering, Harbin University of Commerce, Harbin 150076, China
Xin BIAN: Key Laboratory of Food Science and Engineering in Universities of Heilongjiang Province, Heilongjiang Provincial Key Laboratory of Cereal Food and Comprehensive Processing, School of Food Engineering, Harbin University of Commerce, Harbin 150076, China
Zhanqian MA: Key Laboratory of Food Science and Engineering in Universities of Heilongjiang Province, Heilongjiang Provincial Key Laboratory of Cereal Food and Comprehensive Processing, School of Food Engineering, Harbin University of Commerce, Harbin 150076, China
Xiaomei LI: Key Laboratory of Food Science and Engineering in Universities of Heilongjiang Province, Heilongjiang Provincial Key Laboratory of Cereal Food and Comprehensive Processing, School of Food Engineering, Harbin University of Commerce, Harbin 150076, China
Na ZHANG: Key Laboratory of Food Science and Engineering in Universities of Heilongjiang Province, Heilongjiang Provincial Key Laboratory of Cereal Food and Comprehensive Processing, School of Food Engineering, Harbin University of Commerce, Harbin 150076, China

DOI: https://doi.org/10.13386/j.issn1002-0306.2020120041
Journal volume & issue: Vol. 43, no. 2
pp. 420 – 426

Abstract

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The freeze-thaw stability of Pickering emulsion refers to the relatively stable characteristics of Pickering emulsion after undergoing a freeze-thaw cycle. In recent years, the research on the freeze-thaw stability of Pickering emulsion has been intensified. Research suggests that Pickering emulsion has a viscoelastic layer and a gel network structure that can effectively block the damage caused by ice crystals stress, and has good freeze-thaw stability. At present, Pickering emulsion is widely used in food as an active substance embedding agent, food packaging material and lipid substitute. Therefore, Pickering emulsion with freeze-thaw stability has potential commercial value. There are many factors affecting freeze-thaw stability, mainly temperature, ionic strength, particle composition, modification and preparation techniques, etc. This paper reviews the mechanism of freeze-thaw stability of Pickering emulsion and the research progress of factors affecting freeze-thaw stability. With the development of Pickering emulsion in food and various fields, the mechanism of freeze-thaw stability of Pickering emulsion based on molecular level will arouse people's interest.

Published in Shipin gongye ke-ji

ISSN: 1002-0306 (Print)
Publisher: The editorial department of Science and Technology of Food Industry
Country of publisher: China
LCC subjects: Technology: Chemical technology: Food processing and manufacture
Website: http://www.spgykj.com/indexen.htm

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