| 动态高压微射流技术制备乳液运载体的研究进展 |
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| 引用本文： | 曹梦梦,刘一鲲,陈兴,邹立强,刘伟.动态高压微射流技术制备乳液运载体的研究进展[J].食品工业科技,2022,43(18):474-482. |
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| 作者姓名： | 曹梦梦 刘一鲲 陈兴 邹立强 刘伟 |
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| 作者单位： | 南昌大学食品学院，食品科学与技术国家重点实验室，江西南昌 330047 |
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| 基金项目： | 国家自然科学基金（32101873，31972071，31860452）；江西省重点研发计划 （20202BBF63017）；江西省自然科学基金资助项目（20212BAB215039）；中国博士后科学基金（2021M701546，2022T150286）；江西省 “ 双千计划 ” 科技创新高端人才（S2019GDKX2836， S2019GDKX2835）。 |
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| 摘 要： | 动态高压微射流是一种新兴的食品加工技术，由于其强剪切粉碎、高速撞击、气蚀、振荡和膨化等作用，在运载体系的乳化、均质和细化等制备过程中具有重要的应用。本文概述了乳化均质技术、动态高压微射流技术制备乳液的技术特点以及动态高压微射流技术在乳液运载体制备中的应用，为促进动态高压微射流技术的进步和乳液运载体的工业生产提供了理论参考。
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| 关 键 词： | 动态高压微射流技术 乳液 应用 |
| 收稿时间： | 2021-09-06 |
Research Progress on Emulsion-based Delivery Systems Produced from Dynamic High Pressure Microfluidization |
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| CAO Mengmeng,LIU Yikun,CHEN Xing,ZOU Liqiang,LIU Wei.Research Progress on Emulsion-based Delivery Systems Produced from Dynamic High Pressure Microfluidization[J].Science and Technology of Food Industry,2022,43(18):474-482. |
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| Authors: | CAO Mengmeng LIU Yikun CHEN Xing ZOU Liqiang LIU Wei |
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| Affiliation: | State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Nanchang University, Nanchang 330047, China |
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| Abstract: | Dynamic high pressure microfluidization (DHPM) is a newly developed food processing technology, it has important applications in the preparation process of emulsification, homogenization and refinement of delivery systems due to its strong shearing, crushing, high-velocity impact, cavitation, oscillation and expansion. Herein, technologies of emulsification and homogenization, technical characteristics of emulsion preparation using DHPM, and the applications of DHPM in the preparation of emulsion-based delivery systems are summarized, to provide theoretical reference for promoting the progress of DHPM and the industrial production of emulsion-based delivery systems. |
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