Advances in preparation and application of food-grade emulsion gels.

Emulsion gel is a semi-solid or solid material with a three-dimensional net structure produced from emulsion through physical, enzymatic, chemical methods or their combination. Emulsion gels are widely used in food, pharmaceutical and cosmetic industries as carriers of bioactive substances and fat substitutes due to their unique properties. The modification of raw materials, and the application of different processing methods and associated process parameters profoundly affect the ease or difficult of gel formation, microstructure, hardness of the resulting emulsion gels.

Research Progress of Food-Grade High Internal Phase Pickering Emulsions and Their Application in 3D Printing.

High internal phase Pickering emulsion (HIPPE) is a type of emulsion stabilized by solid particles irreversibly adsorbed on an interfacial film, and the volume fraction of the dispersed phase () is larger than the maximum packing volume fraction (). Proteins, polysaccharides, and their composite particles can be used as good particle stabilizers. The contact angle can most intuitively demonstrate the hydrophilicity and hydrophobicity of the particles and also determines the type of emulsions (O/W or W/O type).

Janus particles: A review of their applications in food and medicine.

In contrast to conventional particles that have isotropic surfaces, Janus ("two-faced") particles have anisotropic surfaces, which leads to novel physicochemical properties and functional attributes. Janus particles with differing compositions, structures, and functional attributes have been prepared using a variety of fabrication methods. Depending on their composition, Janus particles have been classified as inorganic, polymeric, or polymeric/inorganic types.