Emulsion and its application in the food field: An update review
Yitong Wang, Chao Ai, Hui Wang, Chong Chen, Hui Teng, Jianbo Xiao +1 more
eFood
Abstract
Abstract Natural emulsifier‐stabilized emulsions have garnered a significant amount of attention in many industries including foods, pharmaceuticals, cosmetics, health care formulations, paints, polymer blends and oils. Various methods have been used to improve the bioavailability of functional substances, such as microemulsions, nanoemulsions, Pickering emulsions, and complexes. Over recent years, emulsions have been increasingly investigated due to their potential as drug‐delivery vehicles for a wide range of application. In this review, we discuss some recent publications in the area of various emulsions in the food filed, detailed analysis of the mechanisms for different methods of preparation, compared with the different composition conditions on the stability. In addition, the above conditions affect the properties of the emulsions, but also affect functional activity. According to the current research status, some suggestions are put forward for further study.
Extracted Claims
4 claims extracted from this paper into the knowledge graph
emulsions have been investigated for use as drug-delivery vehicles
“Over recent years, emulsions have been increasingly investigated due to their potential as drug‐delivery vehicles for a wide range of application.”
different composition conditions affect the stability and properties of emulsions
“In this review, we discuss some recent publications in the area of various emulsions in the food filed, detailed analysis of the mechanisms for different methods of preparation, compared with the diff...”
natural emulsifier-stabilized emulsions have been used to improve the bioavailability of functional substances
“Various methods have been used to improve the bioavailability of functional substances, such as microemulsions, nanoemulsions, Pickering emulsions, and complexes.”