[1] 鲍小铁. 专卖店、线下商超成为主要渠道 品牌烘焙食品备受消费者青睐[N].中国食品报, 2023-01-16(5).
BAO X T.Specialty stores and offline supermarkets have become the main channels for branded baked goods to be favored by consumers[N].Journal of the Chinese Cereals and Oils Association, 2023-01-16(5).
[2] XU J W, WANG W Q, LI Y H.Dough properties, bread quality, and associated interactions with added phenolic compounds:A review[J].Journal of Functional Foods, 2019, 52:629-639.
[3] NI Q Q, RANAWANA V, HAYES H E, et al.Addition of broad bean hull to wheat flour for the development of high-fiber bread:Effects on physical and nutritional properties[J].Foods, 2020, 9(9):1192.
[4] KÖTEN M.Influence of raw/roasted terebinth (Pistacia terebinthus L.) on the selected quality characteristics of sponge cakes[J].International Journal of Gastronomy and Food Science, 2021, 24:100342.
[5] 李瑛. 烘焙食品中添加剂的应用与安全性浅析[J].中国食品, 2022(7):87-89.
LI Y.Application and safety analysis of additives in baked food[J].China Food, 2022(7):87-89.
[6] 王家宝. 含丙二醇酯的低脂蛋糕烘焙特性与品质改良研究[D].无锡:江南大学, 2019.
WANG J B.Study on baking characteristics and quality improvement of low-fat cake containing propylene glycol esters[D].Wuxi:Jiangnan University, 2019.
[7] SUHAG R, DHIMAN A.α-tending emulsifiers, microencapsulated improver powder and bakery applications[J].Journal of Food Science and Technology, 2024, 61(1):39-52.
[8] DEL RAYO HERNANDEZ SANCHEZ M, CUVELIER M E, TURCHIULI C.Design of liquid emulsions to structure spray dried particles[J].Journal of Food Engineering, 2015, 167:99-105.
[9] BAI L, HUAN S Q, GU J Y, et al.Fabrication of oil-in-water nanoemulsions by dual-channel microfluidization using natural emulsifiers:Saponins, phospholipids, proteins, and polysaccharides[J].Food Hydrocolloids, 2016, 61:703-711.
[10] JIE Y L, CHEN F S.Progress in the application of food-grade emulsions[J].Foods, 2022, 11(18):2883.
[11] 王优. 年轮蛋糕抗老化配方[J].食品工业, 2022, 43(11):124-128.
WANG Y.Anti-aging formula of annual ring cake[J].The Food Industry, 2022, 43(11):124-128.
[12] 何松, 谢敏华, 黄美凤.复配乳化酶制剂对面包柔软度的改善研究[J].中国食品添加剂, 2019, 30(8):120-125.
HE S, XIE M H, HUANG M F.Study on the improvement of bread softness by compound emulsifying enzyme[J].China Food Additives, 2019, 30(8):120-125.
[13] DE SIENA M, RAOUL P, COSTANTINI L, et al.Food emulsifiers and metabolic syndrome:The role of the gut microbiota[J].Foods, 2022, 11(15):2205.
[14] 周路, 洪梅, 顾怡, 等.单硬脂酸甘油酯的应用研究及其生产工艺现状[J].化工时刊, 2013, 27(5):44-49.
ZHOU L, HONG M, GU Y, et al.Research on application and synthetic technique of monoglyceride[J].Chemical Industry Times, 2013, 27(5):44-49.
[15] 周锦枫, 吴磊燕, 钟雅云, 等.三种甘油酯对冷冻面团及其面包品质的对比分析[J].现代食品科技, 2020, 36(3):38-47;112.
ZHOU J F, WU L Y, ZHONG Y Y, et al.Comparative analysis of three glycerides on the quality of frozen dough and bread[J].Modern Food Science and Technology, 2020, 36(3):38-47;112.
[16] LERNER A, MATTHIAS T.Changes in intestinal tight junction permeability associated with industrial food additives explain the rising incidence of autoimmune disease[J].Autoimmunity Reviews, 2015, 14(6):479-489.
[17] 陈满英, 路风辉, 龙洁芳.聚甘油脂肪酸酯食品乳化剂检测标准的研究[J].化学工程与装备, 2021(6):238-239.
CHEN M Y, LU F H, LONG J F.Study on detection standard of polyglycerol fatty acid ester food emulsifier[J].Chemical Engineering & Equipment, 2021(6):238-239.
[18] 宋慧颖. 不同脂肪酸丙二醇单酯的酶法合成及性质比较[D].无锡:江南大学, 2011.
SONG H Y.The enzymatic synthesis and property comparison of propanediol monoester combined with different fatty acids[D].Wuxi:Jiangnan University, 2011.
[19] 潘淇, 胡明华, 张素英, 等.食用乳化剂在蛋糕生产中的应用研究[J].黑龙江科学, 2020, 11(12):40-41.
PAN Q, HU M H, ZHANG S Y, et al.Research on the use of edible emulsifiers in cake production[J].Heilongjiang Science, 2020, 11(12):40-41.
[20] SAITO T, ISHII R, AKAMATSU M, et al.α-gel (α-form hydrated crystal) prepared by eco-friendly cationic surfactant[J].Journal of Oleo Science, 2020, 69(11):1403-1409.
[21] LEE A, YOO H J, KIM M, et al.Effects of equivalent medium-chain diacylglycerol or long-chain triacylglycerol oil intake via muffins on postprandial triglycerides and plasma fatty acids levels[J].Journal of Functional Foods, 2019, 53:299-305.
[22] FERREIRA G F, PESSOA J G B, RÍOS PINTO L F, et al.Mono-and diglyceride production from microalgae:Challenges and prospects of high-value emulsifiers[J].Trends in Food Science & Technology, 2021, 118:589-600.
[23] 祁斌, 周会喜, 钟昔阳, 等.复合改良剂对面包品质的影响研究[J].安徽农业科学, 2013, 41(12):5475-5478;5497.
QI B, ZHOU H X, ZHONG X Y, et al.Research on the effect of compound improvers on bread quality[J].Journal of Anhui Agricultural Sciences, 2013, 41(12):5475-5478;5497.
[24] TENG Y L, STEWART S G, HAI Y W, et al.Sucrose fatty acid esters:Synthesis, emulsifying capacities, biological activities and structure-property profiles[J].Critical Reviews in Food Science and Nutrition, 2021, 61(19):3297-3317.
[25] FONTENELE DOMINGUES M A, BADAN RIBEIRO A P, CHIU M C, et al.Sorbitan and sucrose esters as modifiers of the solidification properties of zero trans fats[J].LWT-Food Science and Technology, 2015, 62(1):122-130.
[26] SNEHA K, KUMAR A.Nanoemulsions:Techniques for the preparation and the recent advances in their food applications[J].Innovative Food Science & Emerging Technologies, 2022, 76:102914.
[27] 陈诚, 张宾乐, 王家宝, 等.蔗糖酯与淀粉酶改善海绵蛋糕品质特性[J].食品科学, 2018, 39(24):1-6.
CHEN C, ZHANG B L, WANG J B, et al.Effect of different sucrose esters and amylases on improving the quality of sponge cake[J].Food Science, 2018, 39(24):1-6.
[28] 李嘉瑜, 宋臻善, 郭桦, 等.复合海绵蛋糕品质改良剂的研制[J].现代食品科技, 2013, 29(2):383-387.
LI J Y, SONG Z S, GUO H, et al.Development of a compound improver of sponge cake[J].Modern Food Science and Technology, 2013, 29(2):383-387.
[29] DE SOUZA SOARES A, AUGUSTO P E D, DE CASTRO LEITE B R Jr, et al.Ultrasound assisted enzymatic hydrolysis of sucrose catalyzed by invertase:Investigation on substrate, enzyme and kinetics parameters[J].LWT, 2019, 107:164-170.
[30] ARANCIBIA C, RIQUELME N, ZÚÑIGA R, et al.Comparing the effectiveness of natural and synthetic emulsifiers on oxidative and physical stability of avocado oil-based nanoemulsions[J].Innovative Food Science & Emerging Technologies, 2017, 44:159-166.
[31] CHUNG C, SHER A, ROUSSET P, et al.Formulation of food emulsions using natural emulsifiers:Utilization of quillaja saponin and soy lecithin to fabricate liquid coffee whiteners[J].Journal of Food Engineering, 2017, 209:1-11.
[32] 刘姁, 吴玥琦, 张小薇, 等.不同结构的非离子型乳化剂对冷冻面团及其面包品质的变化[J].现代食品科技, 2022, 38(12):281-289.
LIU X, WU Y Q, ZHANG X W, et al.Non-ionic emulsifiers with different structures influence the quality of frozen dough and bread[J].Modern Food Science and Technology, 2022, 38(12):281-289.
[33] 朱蝶, 胡蓝, 汪师帅.乳化剂分类、作用及在食品工业中应用[J].现代食品, 2019(9):7-10;13.
ZHU D, HU L, WANG S S.Emulsifier classification, action and application in the food industry[J].Modern Food, 2019(9):7-10;13.
[34] MOUAFO H T, SOKAMTE A T, MBAWALA A, et al.Biosurfactants from lactic acid bacteria:A critical review on production, extraction, structural characterization and food application[J].Food Bioscience, 2022, 46:101598.
[35] MCCLEMENTS D J, GUMUS C E.Natural emulsifiers: Biosurfactants, phospholipids, biopolymers, and colloidal particles:Molecular and physicochemical basis of functional performance[J].Advances in Colloid and Interface Science, 2016, 234:3-26.
[36] 张国瑞, 宋永亭, 包木太, 等.乳清蛋白-鼠李糖脂混合生物乳化剂的性能研究[J].日用化学工业, 2019, 49(12):783-789.
ZHANG G R, SONG Y T, BAO M T, et al.Study of the performance of mixed whey protein-rhamnolipid bioemulsifier[J].China Surfactant Detergent & Cosmetics, 2019, 49(12):783-789.
[37] 黄雯婷, 茅宇虹, 蔡珍玲, 等.不同条件下乳清蛋白水解物乳化性的变化及机理分析[J].中国食品学报2023, 23 (3):99-110.
HUANG W T, MAO Y H, CAI Z L, et al.The changes and mechanism of the emulsifying properties of whey protein hydrolysates at various conditions[J].Chinese Journal of Food Science2023, 23 (3):99-110.
[38] HU Y Y, YU B, WANG L F, et al.Study of dextrin addition on the formation and physicochemical properties of whey protein-stabilized emulsion:Effect of dextrin molecular dimension[J].Food Hydrocolloids, 2022, 128:107569.
[39] 侯团伟, 张虹, 毕艳兰, 等.食品胶体的凝胶机理及协同作用研究进展[J].食品科学, 2014, 35(23):347-353.
HOU T W, ZHANG H, BI Y L, et al.Recent progress in gelation mechanism and synergistic interaction of common gums[J].Food Science, 2014, 35(23):347-353.
[40] 刘琪. 果胶结构对其乳化及乳液体外消化性质的影响[D].南昌:南昌大学, 2019.
LIU Q.The effects of pectin structures on emulsifying and in-vitro digestive properties of emulsion[D].Nanchang:Nanchang University, 2019.
[41] 庄虎. 石榴皮渣果胶乳化特性及其应用研究[D].武汉:湖北工业大学, 2019.
ZHUANG H.Study on emulsifying properties of pomegranate peel pectin and its application[D].Wuhan:Hubei University of Technology, 2019.
[42] 叶锐. 鱼卵水解蛋白-大豆卵磷脂复配乳化剂的乳化特性研究及其在β-胡萝卜素饮料中的应用[D].福州:福建农林大学, 2020.
YE R.Composite emulsifier containing hydrolyzed protein and soy lecithin:properties and its application on β-carotene beverage[D].Fuzhou:Fujian Agriculture and Forestry University, 2020.
[43] 陈禹汐, 于寒松, 王敏, 等.大豆皂苷的研究进展与应用[J].食品工业科技, 2021, 42(21):420-427.
CHEN Y X, YU H S, WANG M, et al.Research progress and application of soybean saponins[J].Science and Technology of Food Industry, 2021, 42(21):420-427.
[44] GÜĆLÇ-USTÜNDAĞ O, MAZZA G.Saponins:Properties, applications and processing[J].Critical Reviews in Food Science and Nutrition, 2007, 47(3):231-258.
[45] LIU Y, WEI Z C, DENG Y Y, et al.Comparison of the effects of different food-grade emulsifiers on the properties and stability of a casein-maltodextrin-soybean oil compound emulsion[J].Molecules, 2020, 25(3):458.
[46] SHARIF H R, WILLIAMS P A, SHARIF M K, et al.Current progress in the utilization of native and modified legume proteins as emulsifiers and encapsulants-A review[J].Food Hydrocolloids, 2018, 76:2-16.
[47] LIU Z L, ZHAO M M, SHEHZAD Q, et al.Whippable emulsions co-stabilized by protein particles and emulsifiers:The effect of emulsifier type[J].Food Hydrocolloids, 2023, 137:108379.
[48] KIM W, WANG Y, SELOMULYA C.Dairy and plant proteins as natural food emulsifiers[J].Trends in Food Science & Technology, 2020, 105:261-272.
[49] KUMAR A, KUMARI P, GUPTA K, et al.Recent advances in extraction, techno-functional properties, food and therapeutic applications as well as safety aspects of natural and modified stabilizers[J].Food Reviews International, 2023, 39(4):2233-2276.
[50] XU Y T, WANG Y H, CHEN F P, et al.Whether ovalbumin performs as a particulate or polymeric emulsifier is largely determined by pH[J].Food Hydrocolloids, 2020, 103:105694.
[51] 葛磊, 乔峰, 陈育红, 等.红曲藜麦高蛋白饼干的研制[J].粮食与油脂, 2019, 32(10):42-45.
GE L, QIAO F, CHEN Y H, et al.Development of red yeast rice quinoa with high protein biscuit[J].Cereals & Oils, 2019, 32(10):42-45.
[52] HO K K H Y, SCHROËN K, SAN MARTÍN-GONZÁLEZ M F, et al.Physicochemical stability of lycopene-loaded emulsions stabilized by plant or dairy proteins[J].Food Structure, 2017, 12:34-42.
[53] HADIDI M, BOOSTANI S, JAFARI S M.Pea proteins as emerging biopolymers for the emulsification and encapsulation of food bioactives[J].Food Hydrocolloids, 2022, 126:107474.
[54] GUMUS C E, DECKER E A, MCCLEMENTS D J.Formation and stability of ω-3 oil emulsion-based delivery systems using plant proteins as emulsifiers:Lentil, pea, and faba bean proteins[J].Food Biophysics, 2017, 12(2):186-197.
[55] HE Y, MEDA V, REANEY M, et al.Aquafaba, a new plant-based rheological additive for food applications[J].Trends in Food Science and Technology, 2021, 111:27-42.
[56] 张舒, 盛亚男, 冯玉超, 等.焙烤对绿豆蛋白结构和功能性质的影响[J].食品工业科技, 2021, 42(4):44-49.
ZHANG S, SHENG Y N, FENG Y C, et al.Effects of baking on the structure and functional properties of mung bean protein[J].Science and Technology of Food Industry, 2021, 42(4):44-49.
[57] DAMMAK I, SOBRAL P J D A, AQUINO A, et al.Nanoemulsions:Using emulsifiers from natural sources replacing synthetic ones: A review[J].Comprehensive Reviews in Food Science and Food Safety, 2020, 19(5):2721-2746.
[58] 肖东, 周文化, 邓航, 等.乳化剂抑制鲜湿面老化机理的研究[J].现代食品科技, 2016, 32(10):118-124.
XIAO D, ZHOU W H, DENG H, et al.Inhibition mechanism against retrogradation of fresh wet noodle by emulsifiers[J].Modern Food Science and Technology, 2016, 32(10):118-124.
[59] AHMED I B H, HANNACHI A, HAROS C M.Combined effect of chia flour and soy lecithin incorporation on nutritional and technological quality of fresh bread and during staling[J].Foods, 2020, 9(4):446.
[60] 宋莹莹, 徐文迪, 曹栋.醇提大豆磷脂副产品对面包品质的影响[J].食品与机械, 2016, 32(10):178-182.
SONG Y Y, XU W D, CAO D.The effect of soybean phospholipid by-product from ethanol extraction on bread quality[J].Food & Machinery, 2016, 32(10):178-182.
[61] GÜÇLÜ-ÜSTÜNDAĞ Ö, MAZZA G.Extraction of saponins and cyclopeptides from cow cockle seed with pressurized low polarity water[J].LWT-Food Science and Technology, 2008, 41(9):1600-1606.
[62] YANG Y, LESER M, SHER A, et al.Formation and stability of emulsions using a natural small molecule surfactant:Quillaja saponin (Q-Naturale®)[J].Food Hydrocolloids, 2013, 30:589-596.
[63] 司喜艳. 油茶饼粕中茶皂素的提取、纯化及其应用研究[D]. 郑州:河南工业大学, 2022.
SI X Y. Extraction, purification and application of tea saponin from Camellia oleifera cake[D]. Zhengzhou: Henan University of Technology, 2022.
[64] 刘丽娅. 酪蛋白酸钠—多糖界面相互作用及其对乳状液稳定性的影响[D].广州:华南理工大学, 2011.
LIU L Y.Sodium caseinate-polysaccharide interactions at the oil-water interface:Effect on emulsion stability[D].Guangzhou:South China University of Technology, 2011.
[65] DICKINSON E.Hydrocolloids at interfaces and the influence on the properties of dispersed systems[J].Food Hydrocolloids, 2003, 17(1):25-39.
[66] GARTI N, REICHMAN D, HENDRICKX H, et al.Hydrocolloids as food emulsifiers and stabilizers[J].Food Structure, 1993, 12(4):411-426.
[67] GÓMEZ-LURÍA D, VERNON-CARTER E J, ALVAREZ-RAMIREZ J, et al.Insights of the ability of gelatinized fractions from non-chemical modified corn, rice, wheat, and waxy corn starches to stabilize O/W emulsions[J].Food Hydrocolloids, 2019, 89:726-734.
[68] TANG Q L, HUANG G L.Improving method, properties and application of polysaccharide as emulsifier[J].Food Chemistry, 2021, 376:131937.
[69] MENDANHA D V, MOLINA ORTIZ S E, FAVARO-TRINDADE C S, et al.Microencapsulation of casein hydrolysate by complex coacervation with SPI/pectin[J].Food Research International, 2009, 42(8):1099-1104.
[70] AJIBADE B O, IJABADENIYI O A.Effects of pectin and emulsifiers on the physical and nutritional qualities and consumer acceptability of wheat composite dough and bread[J].Journal of Food Science and Technology, 2019, 56(1):83-92.
[71] ŠKARA N, NOVOTNI D, ČUKELJ N, et al.Combined effects of inulin, pectin and guar gum on the quality and stability of partially baked frozen bread[J].Food Hydrocolloids, 2013, 30(1):428-436.
[72] 夏红, 曹卫华.蛋糕生产中添加果胶的作用研究[J].食品科技, 2004, 29(9):20-21.
XIA H, CAO W H.Function of pectin as food additive in cake[J].Food Science and Technology, 2004, 29(9):20-21.
[73] LEROUX J, LANGENDORFF V, SCHICK G, et al.Emulsion stabilizing properties of pectin[J].Food Hydrocolloids, 2003, 17(4):455-462.
[74] NAKAUMA M, FUNAMI T, NODA S, et al.Comparison of sugar beet pectin, soybean soluble polysaccharide, and gum Arabic as food emulsifiers.1.Effect of concentration, pH, and salts on the emulsifying properties[J].Food Hydrocolloids, 2008, 22(7):1254-1267.
[75] ANGELIN J, KAVITHA M.Exopolysaccharides from probiotic bacteria and their health potential[J].International Journal of Biological Macromolecules, 2020, 162:853-865.
[76] HORSTMANN S W, AXEL C, ARENDT E K.Water absorption as a prediction tool for the application of hydrocolloids in potato starch-based bread[J].Food Hydrocolloids, 2018, 81:129-138.
[77] SHAABANI S, YARMAND M S, KIANI H, et al.The effect of chickpea protein isolate in combination with transglutaminase and xanthan on the physical and rheological characteristics of gluten free muffins and batter based on millet flour[J].LWT, 2018, 90:362-372.
[78] PERUMAL A B, NAMBIAR R B, MOSES J A, et al.Nanocellulose:Recent trends and applications in the food industry[J].Food Hydrocolloids, 2022, 127:107484.
[79] OELLIG C, LINK K, SCHWACK W.Characterization of E 472 food emulsifiers-determination of bound and free fruit acids, free glycerol and ash content[J].Journal of Chromatography.A, 2020, 1619:460946.
[80] 刘梅森, 盛明珠, 何唯平.复配乳化剂对冰淇淋蛋糕品质的影响[J].冷饮与速冻食品工业, 2005(1):19-21.
LIU M S, SHENG M Z, HE W P.Effect of composite emulsifier on the quality of ice cream cake powder[J].Beverage & Fast Frozen Food Industry, 2005(1):19-21.
[81] PERUGINI L, CINELLI G, COFELICE M, et al.Effect of the coexistence of sodium caseinate and Tween 20 as stabilizers of food emulsions at acidic pH[J].Colloids and Surfaces.B, Biointerfaces, 2018, 168:163-168.
[82] 谢苒荑, 杨晓波, 陶佳丽.乳化剂对戚风蛋糕品质的影响研究[J].食品工业, 2010, 31(1):34-36.
XIE R Y, YANG X B, TAO J L.The research on effect of emulsifiers in chiffon cake[J].The Food Industry, 2010, 31(1):34-36.
[83] 夏萍, 梁新宇.复配型面包改良乳化剂的研究[J].西部粮油科技, 2000, 25(2):33-35;39.
XIA P, LIANG X Y.A study on compound emulsifiers for bread-baking improvement[J].China Western Cereals & Oils Technology, 2000, 25(2):33-35;39.
[84] SHAO P, FENG J R, SUN P L, et al.Recent advances in improving stability of food emulsion by plant polysaccharides[J].Food Research International, 2020, 137:109376.
[85] DICKINSON E.Hydrocolloids as emulsifiers and emulsion stabilizers[J].Food Hydrocolloids, 2009, 23(6):1473-1482.
[86] KE C X, LI L.Influence mechanism of polysaccharides induced Maillard reaction on plant proteins structure and functional properties:A review[J].Carbohydrate Polymers, 2023, 302:120430.
[87] GIAROLA R C, NABESHIMA E H, MICHELAZZO CAMPOPIANO J, et al.Effect of sunflower protein meal and electrostatic complexes of sunflower meal-pectin on the cake crumb structure and color[J].Journal of Food Science and Technology, 2022, 59(4):1419-1428.
[88] 程宝宝. 食品乳化剂复配在食品生产中的应用[J].食品安全导刊, 2021(24):133;135.
CHENG B B.Application of food emulsifier compound in food production[J].China Food Safety Magazine, 2021(24):133;135.
[89] 梁克中, 黄美英, 方荣美, 等.复配食品乳化剂在食品生产中的应用研究进展[J].食品与药品, 2015, 17(6):455-458.
LIANG K Z, HUANG M Y, FANG R M, et al.Research progress of composite food emulsifiers in food production[J].Food and Drug, 2015, 17(6):455-458.
[90] 杨连战. 复配改良剂对面包品质的影响及其机理研究[D].无锡:江南大学, 2022.
YANG L Z.Study on the effects of compound improver on bread quality and its mechanism[D].Wuxi:Jiangnan University, 2022.
[91] 吴志恒, 宋文芳.脂肪酶在食品工业中的应用与研究进展[J].饮食科学, 2017(22):124.
WU Z H, SONG W F.Application and research progress of lipase in food industry[J].Diet Science, 2017(22):124.
[92] 许粟, 黎代权, 余茜, 等.面包复合改良剂的研究[J].食品研究与开发, 2020, 41(11):47-52.
XU S, LI D Q, YU Q, et al.Study on the formulation of bread compound improver[J].Food Research and Development, 2020, 41(11):47-52.
