The DOI matches its Crossref record; 132 of the 132 references it cites were found in a registry or an index.
Pickering emulsions in foods - opportunities and limitations
Abstract
In order to critically discuss the potential of Pickering-type emulsions in food applications this review provides the theoretical background of the stabilizing mechanisms, the resulting requirements for particles to stabilize these systems and the limitations resulting from these fundamental considerations. Food grade particle systems investigated in the past are presented. It becomes obvious that with a proper choice of a particle type, oil-in-water as well as water-in-oil emulsions can be achieved. For highly viscous products, products with a high internal phase volume and foams Pickering particles offer alternatives to commonly used surfactants. Pickering emulsions might be able to offer new approaches for fat reduction as well as encapsulation and sustained release of active ingredients. Nevertheless, a major part of successful systems have been achieved with silica or modified silica particles, which is not in line with the consumer demand for clean label, natural systems or not even food grade. However, the intriguing possibilities motivate and justify future research on the identification of new suitable ingredients, improvement of existing formulations and identification of new fields of application.
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Cited by
Dai, L., Sun, C., Wei, Y., Mao, L., & Gao, Y. (2018) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2017.07.040 · Cited by 478
Physicochemical characteristics, applications and research trends of edible Pickering emulsions
Xia, T., Xue, C., & Wei, Z. (2021) · Trends in Food Science & Technology · doi:10.1016/j.tifs.2020.11.019 · Cited by 398
Recent advances on cellulose nanocrystals for Pickering emulsions: Development and challenge
Dai, H., Wu, J., Zhang, H., Chen, Y., Ma, L., Huang, H., Huang, Y., & Zhang, Y. (2020) · Trends in Food Science & Technology · doi:10.1016/j.tifs.2020.05.016 · Cited by 313
Food-Grade Pickering Emulsions: Preparation, Stabilization and Applications
Chen, L., Ao, F., Ge, X., & Shen, W. (2020) · Molecules · doi:10.3390/molecules25143202 · Cited by 264
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Metadata
- Authors
- Linke, C., & Drusch, S.
- Venue
- Critical Reviews in Food Science and Nutrition
- Publisher
- Informa UK Limited
- Published
- 2017-10-30
- Volume
- 58
- Issue
- 12
- Pages
- 1971-1985
- ISSN
- 1040-8398 (ISSN-L)
- 1549-7852
- OpenAlex
- W2606777138
- Cited by
- 286
- References
- 132
- FWCI
- 8.81
- Type
- journal article
- Language
- en
- Open access
- closed
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Bibliographic data: Semantic Scholar, OpenAlex, Crossref.
Contains information from the Semantic Scholar Academic Graph Datasets, made available under the ODC Attribution License (ODC-BY 1.0).
Semantic Scholar’s data is described in: Kinney, R., et al. (2023). The Semantic Scholar Open Data Platform. arXiv:2301.10140.
