Researcher Wang Qiang's team: Research progress on Pickering emulsions stabilized by food-grade particles of different shapes

Food-grade granular emulsifiers have received extensive attention due to their strong functionality and environmental friendline.

Proteins, polysaccharides and other materials commonly used to prepare particles have different polar groups and charge properties, and have different shapes and structur.

These particles have different functional properties and ability to stabilize emulsions, which has become a research hotspot in recent yea.

Researcher Wang Qiang's team from the Institute of Agricultural Products Processing, Chinese Academy of Agricultural Sciences, based on the previous analysis of the characteristics of food-grade vegetable protein raw materials such as peanut protein isolate (PPI), soybean protein isolate (SPI) and pea protein isolate (PPI) and preparation of microgel particles ( Food Hydrocolloids , 77, 329-335; Food Hydrocolloids , 109, 106117) and the mechanism by which the interfacial film formed and the 3D structural network stretched in the continuous phase together stabilize the emulsion ( Angewandte Chemie , 130(30), 9418-9422) , the effect of pH, ionic strength and other factors on the functional properties of Pickering emulsions ( Food Chemistry , 376, 131866), and the mechanism of bioavailability improvement of functional factors ( Journal of Controlled Release , 259, e172-e173) and other research resul.

Food-grade particles of different shapes (spheres, rods, nanofibers, nanocages, discs, and other irregular shapes) and their stabilized Pickering emulsions were selected as objects, and the mechanism of their stabilization of emulsions (three-phase contact angle) was systematically review.

Theory, capillary action, interfacial rheology, e.

), external factors affecting emulsion stability, e.

In recent years, food-grade particle-stabilized Pickering emulsions have been used to carry active substances, replace existing food systems, prepare edible emulsion films, and improve biological enzym.

The application of catalytic efficiency and other aspects provides new ideas for the development of food and medicine and other fields, and opens up new paths for efficient, green, and safe new food technologi.

The research results were published in the internationally renowned academic journal Frontiers in Nutrition (JCR District 1, IF=57
Master student Li Wei and associate researcher Jiao Bo are the first authors of the paper, and researcher Wang Qiang is the corresponding auth.

The research was supported by the National Natural Science Foundation of China (U21A20270 and 32172149), the China Postdoctoral Science Foundation (2020M680777 and 2021T140717), and the National Agricultural Science and Technology Innovation Project (CAAS-ASTIP-2020-IFS.

Expert introduction

Wang Qiang, second-level researcher, doctoral supervisor, academician of the International Academy of Food Sciences, and a valid candidate for the academician of the Chinese Academy of Engineering in 202 He is currently a special consultant of the Agricultural Products Processing Research Institute of the Chinese Academy of Agricultural Sciences, a member of the Central Agriculture and Forestry Committee of the Jiusan Society, and the director of the Processing Research Office of the "National Peanut Industry Technology Syste.

National outstanding scientific and technological workers, the first batch of outstanding talents in agricultural scientific research in the country, advanced individuals in targeted poverty alleviation through national scientific and technological assistance, selected into the national "Hundreds and Tens of Thousands of Talents Project" and won the honorary title of "young and middle-aged experts with outstanding contributions", enjoying the special allowance of the State Council, agricultural Chief of the innovation team of "Grain and Oil Processing Technology and Engineering" of the Ministry of Agriculture, a leading talent of the Chinese Academy of Agricultural Sciences, the chairman of the Peanut Food Branch of the Chinese Academy of Cereals and Oils, the vice chairman of the Plant-based Food Branch of the Chinese Society of Food Science and Technology, the executive editor of the Journal of Integrative Agriculture , NPJ Editorial Board Member of Science of Food , Guest Editor- in-Chief of Foods

About the first author

Jiao Bo, associate researcher, graduated from the Chinese Academy of Agricultural Sciences in 201 He worked as a Scientist in the R&D headquarters of Novozymes in Chi.

Li Wei, a 2020 graduate student of the Institute of Agricultural Products Processing, Chinese Academy of Agricultural Sciences, the main research direction is Pickering emulsion interface catalys.

The article comes from the team of researcher Wang Qiang of the Chinese Academy of Agricultural Scienc.