Abstract: The foam is a dispersion system in which gas is dispersed in a liquid or semi-solid phase, and plays an important role in the formation of the qualities such as texture, appearance, and consumers' acceptability of interface-dominated foods like cakes, ice cream, beverages, and whipped cream. Due to their unique surface/interface characteristics and controllable morphology and size, food-grade nano- and micro- particles have attracted a lot of attention for their potential to suspending, emulsifying, and foaming and other interfacial effects in complex food systems. The interface characteristics, preparation methods and foaming process of such kinds of food particles were reviewed. The properties of the particles-stabilized foams were expounded. Meanwhile, related technical methods based on particles' characteristics design for the improvement of foam stability were discussed. The food use of the particles and the foams created by them was elaborated. The review is expected to provide a reference and theoretical basis for the development of new food foaming agents and analysis of the quality formation mechanism of foamed food which is mediated by nano- and micro- particles.
李梦飒,赵国华,叶发银. 纳微米颗粒稳定泡沫的研究现状及在食品中的应用[J]. 食品与发酵工业, 2020, 46(13): 270-279.
LI Mengsa,ZHAO Guohua,YE Fayin. Progress in nano- and micro- particle-stabilized foams and theirimplications in food technology[J]. Food and Fermentation Industries, 2020, 46(13): 270-279.
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