Advances in emulsion stability: A review on mechanisms, role of emulsifiers, and applications in food
Ministry of Agriculture · Zhongkai University of Agriculture and Engineering · +1 more institution
Abstract
Emulsions, as thermodynamically unstable systems with multiscale and multiphase structures, naturally destabilize over time. Their stability plays a vital role in industries like food, cosmetics, and chemical materials. For emulsion-based foods, stability is essential to preserve their nutritional value, texture, appearance, and flavor. Enhancing emulsion stability during transportation, storage, and use not only extends shelf life but also boosts market reliability and consumer trust. This review explores emulsion destabilization mechanisms, evaluates the influencing factors, and discusses strategies to assess and enhance stability. The text outlines key emulsion stabilization methods, focusing on recent…
Citation impact
- FWCI
- 50.64
- Percentile
- 100%
- References
- 138
Authors
10Topics & keywords
- Emulsion
- Chemistry
- Nanotechnology
- Biochemical engineering
- Food science
- Materials science
- Biochemistry
- Engineering
- Zero hunger