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| Advances in Pickering Emulsions Stabilized by Myofibrillar Proteins |
| LU Lijuan, SHEN Hui, QI Wenhui, ZHANG Zhisheng, SHU Ying, WANG Han, ZHANG Xu, YANG Qingrui, YANG Tianyi |
| 1. Shijiazhuang Food and Drug Inspection Center, Shijiazhuang 050000, China; 2. College of Food Science and Technology, Hebei Agricultural University, Baoding 071000, China; 3. State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214000, China |
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Abstract Myofibrillar protein (MP) is one of the most abundant amphiphilic proteins in muscle, has a more comprehensive amino acid profile and can be used as a solid particle emulsifier to build Pickering emulsions. MP-stabilized Pickering emulsions have many advantages such as high stability, economical preparation, and environmental friendliness. The mechanism and influential factors of MP stabilization of Pickering emulsions have become a hot research topic. This article mainly reviews the mechanism and influential factors of MP stabilization of Pickering emulsions, as well as the effects of other food components (e.g., polysaccharides, amino acids, and antioxidants) on the stability of the emulsions.
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2024, Vol. 38 
