壳聚糖
乳状液
生物相容性
结合
溶解度
纳米技术
化学
材料科学
化学工程
有机化学
数学
工程类
数学分析
作者
Qiaoli Zhao,Liuping Fan,Yuanfa Liu,Jinwei Li
出处
期刊:Food Chemistry
[Elsevier]
日期:2022-06-01
卷期号:380: 131838-131838
被引量:30
标识
DOI:10.1016/j.foodchem.2021.131838
摘要
Chitosan is very attractive in the food industry due to its good biocompatibility and high biodegradability. In particular, it can be used as a preferred material for the fabrication of stabilizers in emulsion-based foods. However, poor solubility and antioxidant activity limit its wide application. The functionality of chitosan can be extended by forming chitosan-based conjugates, which can be used to modulate the characteristics of the oil-water interface, thereby improving the stability and performance of the o/w emulsions. This review highlights the recent progress of chitosan-based conjugates, focusing on the classification, formation mechanism and functional properties, and the applications of these conjugates in o/w emulsions are summarized. Lastly, the promising research trends and challenges of chitosan-based conjugates and their emulsion systems in this field are also discussed. This review will provide a theoretical basis for the wide application of chitosan-based conjugates in emulsion systems.
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