【摘要】 食品微凝胶是指尺寸在微米及亚微米量级,由天然生物大分子构成的具有一定凝胶网络状结构的胶体粒子。由于材料的多样性和尺寸效应,微凝胶表现出结构稳定、溶胀响应、界面活性、流变特性等一系列特殊的性质,受到食品科学研究领域越来越多的关注,在食品乳化、食品功能性物质荷载与递送、质构调节等方面具有广泛应用前景。本文主要综述了食品类微凝胶的材料、制备方法、基本性质及其在食品领域中应用的最新研究进展,旨在为微凝胶在食品领域中的应用提供理论依据和实际指导。更多还原

【Abstract】 Microgels refer to nano-to micrometer-sized colloidal particles with a gel network structure formed by various biomacromolecules. Due to their material diversity and size effect, microgels display a series of promising properties such as structural stability, multi-responsive swelling, interfacial activity and rheological properties. Microgels have attracted more and more attention in the field of food science, and have broad application prospects in emulsification, functional ingredient delivery, and texture modification. This paper mainly reviews the raw materials, preparation methods and properties of food microgels, and their application in the food industry, with the aim of providing a theoretical basis and practical guidance for the application of microgels in the food field.更多还原