Research progress of polymer microgel in food emulsion

JIANG Shuai; LI Yuan-yuan; ZHAO Chang; KONG Bao-hua

doi:10.13386/j.issn1002-0306.2016.22.063

JIANG Shuai, LI Yuan-yuan, ZHAO Chang, KONG Bao-hua. Research progress of polymer microgel in food emulsion[J]. Science and Technology of Food Industry, 2016, (22): 365-368. DOI: 10.13386/j.issn1002-0306.2016.22.063

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Research progress of polymer microgel in food emulsion

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Microgel is a kind of gel polymer colloidal particles with a porous,deformation resistance and good biocompatibility,which is formed by a covalent bond crosslinking( or other strong force). In this paper,the basic properties and functions of microgel were introduced briefly,and the mechanism of four types of microgel were reviewed in food grade microgel.Finally,applications of microgel in further food research were prospected.

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Science and Technology of Food Industry

Research progress of polymer microgel in food emulsion

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