Food Emulsions/Gels: Preparation, Properties and Applications
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Physics and (Bio)Chemistry".
Deadline for manuscript submissions: closed (10 April 2024) | Viewed by 6649
Special Issue Editor
Special Issue Information
Dear Colleagues,
Emulsion/gel systems have attracted much attention in the field of food owing to their positive contribution to the physicochemical, sensory and biological qualities of food products. Generally, emulsions/gels are prepared from two immiscible liquids. This is achieved by dispersing one fluid, in the form of droplets, in a continuous phase of the second fluid; the droplets are then surrounded by interfacially active components, including small molecular surfactants, amphiphilic polymers or solid particles, in order to maintain the stability of the emulsions. Green ingredients, such as nanocellulose and other biopolymers, are increasingly applied in modern, clean-label health and sustainability goals. The properties of food emulsions/gels highly depend on their preparation methods, matrix materials (such as protein, polysaccharide and mixed emulsions/gels), interfacial properties, initial emulsion properties, etc. Proper characterization of the interfacial properties, dispersion behavior and stability mechanisms of food emulsions/gels is the key to achieving commercial products such as bioactive component delivery vehicles, 3D printing inks, solid fat substitutes and food and beverage products.
Prof. Dr. Jinwei Li
Guest Editor
Manuscript Submission Information
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Keywords
- food emulsion/gel technology
- emulsifying agents
- interfacial characterization
- three-dimensional structure
- dispersion behavior
- stability mechanism
- bioactive substances
- food application