Abstract: Biopolymers has been applied in the food industry for emulsifying and improved emulsion stability. The structure of the traditional emulsions and typically sophisticated emulsions were illustrated and the mechanism of emulsion instability was discussed. Protein-based biopolymers (gelatin, zein, whey protein, casein) and polysaccharides-based biopolymers (gum Arabic, pectin, guar gum, microcrystalline cellulose, starch) as emulsifiers were reviewed. Besides, the formation of protein-polysaccharides complex and related researches about the emulsion preparation and stability were introduced. Furthermore, the present review explores some potential applications in relation to the biopolymer emulsifiers in food industry.
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