Advances in food emulsions and foams: reflections on research in the neo-Pickering era. (June 2020)

• Record Type: Journal Article
• Authors: Dickinson, Eric
• Is Part Of: Current opinion in food science. Volume 33(2020)
• Page Start: 52
• Page End: 60
• Publication Date: 2020-06
• Subjects: Food -- Microbiology -- Periodicals; Food -- Analysis -- Periodicals; Food -- Biotechnology -- Periodicals; Food -- Periodicals; Food -- Research -- Periodicals; Nutrition -- Periodicals; Food -- Biotechnology; Food -- Microbiology; Food -- Analysis; Food; Food -- Research; Nutrition; Food Technology -- Periodicals; Food Analysis -- Periodicals; Food Microbiology -- Periodicals; Periodicals; Electronic journals; 641.3
• DOI: 10.1016/j.cofs.2019.12.009
• Languages: English
• ISSNs: 2214-7993

Abstract

Graphical abstract: Highlights: Noteworthy research activity in encapsulation, delivery systems, and digestion. Increasing emphasis on plant-based biopolymers as emulsifiers and stabilizers. Significant progress in Pickering stabilization of aqueous and oil-based foams. Novel developments in Pickering stabilization of water-in-water emulsions. Abstract : Current trends in the field of food emulsions and foams are outlined. Pickering stabilization of multiphase systems by biopolymer-based particles is a prominent area of ongoing research. This report focuses attention on two classes of dispersed systems where noteworthy recent advances have been reported: (i) bubbles and foams, and (ii) water-in-water emulsions.