不同乳液凝胶的制备，结构性质关系及应用：本体乳液，颗粒乳液和液体乳液,Trends in Food Science & Technology

近年来，由于与乳剂相比，乳剂凝胶在储存过程中具有更好的稳定性以及延长肠道药物释放的潜力，因此人们对乳剂凝胶的兴趣日益增加。乳胶有3种，按其形态性质分类：本体乳胶，乳胶颗粒和液体乳胶。

本文对制备不同乳液凝胶的不同方法的机理和程序以及乳液凝胶的结构与性能之间的关系进行了全面综述。最后讨论了乳液凝胶在食品工业中的应用。

不同的乳液凝胶得自不同的制备方法，并且具有各种结构-性质关系和应用。可以使用许多方法来制备本体乳液，涉及不同的基质材料，加工技术和目的。这可能导致凝胶基质和乳液液滴的结构不同，以及它们之间的相互作用，从而影响本体乳液凝胶的结构，进而影响其机械性能和释放性能。另一方面，挤出和冲击气雾法是制备乳液凝胶颗粒的两种方法，而液体乳液凝胶可以通过Pickering乳液和破坏的凝胶体系来制备。流变，脱水收缩和溶胀性能对于凝胶颗粒悬浮液至关重要，而流动性能和释放性能对液体乳液凝胶很重要。另外，脂肪替代和输送系统是乳胶在食品工业中的主要应用。然而，当前的研究主要集中在本体乳液凝胶上，因此需要对乳液凝胶颗粒和液体乳液凝胶进行进一步的研究。

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Background

In recent years, there has been increasing interest in emulsion gels, due to their better stability during storage and potential for prolonged intestinal drug release compared to emulsions. There are three kinds of emulsion gels, classified according to their morphological properties: bulk emulsion gels, emulsion gel particles and liquid emulsion gels.

This paper provides a comprehensive review of the mechanisms and procedures of different methods for preparing different emulsion gels and relationships between structures and properties of emulsion gels. The applications of emulsion gels in the food industry are finally discussed.

Different emulsion gels result from different preparation methods, and have various structure-property relationships and applications. Many methods can be used to prepare bulk emulsion gels, involving different matrix materials, processing techniques, and purposes. This can result in different structures of gel matrices and emulsion droplets, and interactions between them, which can influence the structures of bulk emulsion gels and then their mechanical and release properties. On the other hand, extrusion and impinging aerosol methods are two methods for preparing emulsion gel particles, while liquid emulsion gels can be prepared by Pickering emulsions and disrupted gel systems. Rheological, syneresis and swelling properties are critical for gel particle suspensions, while flow behavior and release properties are important to liquid emulsion gels. In addition, fat replacements and delivery systems are main applications of emulsion gels in the food industry. However, current research has mainly focused on bulk emulsion gels, so further studies on emulsion gel particles and liquid emulsion gels are required.