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| Research on the type, preparation and application of food microgel |
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| DOI：10.19902/j.cnki.zgyz.1003-7969.230408 |
| KeyWord:microgel polysaccharide protein preparation application |
| FundProject:国家自然科学青年基金项目（32201947）；陕西省重点产业链项目-一般项目-农业领域（2022-NY-003） |
| Author Name | Affiliation | | HU Jia1, JIN Hexi1, JIANG Yihui1, SU Xia2, LI Qi1, YU Xiuzhu1, GAO Yuan1 | (1.Engineering Research Center of Grain and Oil Functionalized Processing in Universities of
Shaanxi Province, College of Food Science and Engineering, Northwest A&F University,
Yangling 712100, Shaanxi, China
2.Animal Products and Animal Medicine
Feed Quality Inspection Center, Shijiazhuang 050041, China) |
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| Abstract: |
| Microgel is a kind of cross-linked soft particles with a size between 0.1-100 μm, is known for its diverse three-dimensional network structure and superior physical and chemical properties, and has shown a wide range of potential applications in foods, medicine and other fields. In order to comprehensively understand the latest progress and practical application of microgel in food field, the types of polysaccharides, protein and compound food microgel was focused on, the latest preparation technologies of food microgel were analyzed and summarized, and their applications in active ingredient delivery, food flavor substance protection, fat replacement, food emulsification, etc. , were expounded. In addition, the future development trend of food microgel was analyzed and prospected. Microgels, as unique and high-performance micro-nano particles in the food field, have profound implications for the extension of applications in food processing, flavor, texture, fat substitution, and nutrition. |
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