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Recent progress in protein-based high internal-phase Pickering emulsions: Composition, stabilization, applications, and future trends

文献类型： 外文期刊

作者： Wei Liang;Xiaofeng Zhan;Pengkai Wang;Chuan Li;Lu Zhang;Jianhua Rong;Ru Liu;Shanbai Xiong;Yang Hu

作者机构：

关键词： （1-1-3）3D printing;Dysphagia food;High internal-phase Pickering emulsion;Micro-rheological behavior;Protein-based particles, interfacial behavior

期刊名称： Food Research International

ISSN： 0963-9969

年卷期： 2025 年 208 卷

页码：

收录情况： SCIE（2025版） ; ; EI（2025版）

摘要： Protein-based high internal-phase Pickering emulsions (HIPPEs) have attracted widespread attention in recent years because they exhibit unique advantages for 3D printing and dysphagia food, including moist, soft, and creamy texture, good swallowing behavior, and excellent 3D printing effect. HIPPEs stability vastly influences its 3D printing accuracy, texture, and swallowing behavior. This review aims to comprehensively explore crucial factors influencing the formation and stability of HIPPEs, presenting reasonable strategies to enhance HIPPEs stability. Our emphasis lies in uncovering the relationship between protein-based particles' interfacial behavior, HIPPEs stability, and the application of HIPPEs on 3D printing and dysphagia food. Furthermore, the convergence of 3D printing and dysphagia foods expected to deepen, facilitating development of HIPPEs-based dysphagia food. Although application prospect of HIPPEs is very wide, looking ahead, there are many areas where further research is still required: (1) exploring more sources of protein fibrils, microalgae and insect proteins as Pickering particles to stabilize HIPPEs; (2) constructing mathematical model that unraveling the relationship between particles' interfacial behavior and HIPPEs stability; (3) combining dual-nozzle 3D printing with infill structure to modify the texture behavior and obtain more attractive appearance of HIPPEs-based dysphagia foods; (4) linking rheological behavior with oral processing and swallowing will be a research trend for exploring the texture and mouthfeel of dysphagia foods at different stages of oral processing; (5) developing evaluation system connected with oral processing behavior of dysphagia foods; (6) exploring the nutrition retention and texture behavior of dysphagia foods during 3D printing, post-processing, and chewing/swallowing process.

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