چکیده مقاله
Certain protein and polysaccharide based particles can effectively stabilize emulsions in multi phase food systems Combining polymer based particles and tailoring the wettability of colloidal systems lead to highly stable particlestabilizedemulsions High internal phase emulsions HIPEs have also been produced using such particles, resultingin more stable, highly viscous structures This review examines the benefits and drawbacks of using protein,polysaccharide for stabilizing emulsions, emphasizing the outstanding copolymer stabilizing properties of amphiphilicprotein polysaccharide particle composites Current challenges and emerging research trends include thedevelopment of renewable, sustainable, clean label, and eco friendly biopolymer particles that are effective Pickeringstabilizers
کلیدواژهها
نویسندگان
Atefeh Nourabi
Student Research Committee, Tabriz University of Medical Sciences, Tabriz, Iran
Ali Varvani Farahani
Department of Biology, Faculty of Sciences, Islamic Azad University, Arak Branch, Arak, Iran
حسام مشهدی
Student Research Committee, Tabriz University of Medical Sciences, Tabriz, Iran
Mobina Moshirian
Student Research Committee, Tabriz University of Medical Sciences, Tabriz, Iran
Mohammdreza Pourhajianrezaei
Department of Food Science and Technology, Mashhad Branch, Islamic Azad University, Mashhad, Iran
شیوه ارجاع
Nourabi, Atefeh and Varvani Farahani, Ali and Mashhadi, Hesam and Moshirian, Mobina and Pourhajianrezaei, Mohammdreza,1402,A Review of Pickering Emulsions Stabilized by Protein andPolysaccharide-based Particles,The 7th International Conference on Interdisciplinary Studies in Food Industry and Nutrition Sciences of Iran,Tehran
ارائهشده در
مجموعه مقالات هفتمین همایش بین المللی مطالعات میان رشته ای در صنایع غذایی و علوم تغذیه ایران30 آبان 1402 · تهران