首页 期刊 论文 学科刊群 资讯 加盟 关于
EN
image
Article(id=1153433689653502735, tenantId=1146029695717560320, journalId=1149652044408987649, issueId=1153433686872679135, articleNumber=null, orderNo=null, doi=10.19812/j.cnki.jfsq11-5956/ts.20241217003, pmid=null, cstr=null, oa=null, hot=null, price=null, onlineType=0, articleFormat=0, articleType=null, articleTypeStr=null, receivedDate=1734364800000, receivedDateStr=2024-12-17, revisedDate=null, revisedDateStr=null, acceptedDate=null, acceptedDateStr=null, onlineDate=1752929621374, onlineDateStr=2025-07-19, pubDate=1744646400000, pubDateStr=2025-04-15, doiRegisterDate=null, doiRegisterDateStr=null, onlineIssueDate=1752929621374, onlineIssueDateStr=2025-07-19, onlineJustAcceptDate=null, onlineJustAcceptDateStr=null, onlineFirstDate=null, onlineFirstDateStr=null, sourceXml=null, magXml=null, createTime=1752929621374, creator=13701087609, updateTime=1752929621374, updator=13701087609, issue=Issue{id=1153433686872679135, tenantId=1146029695717560320, journalId=1149652044408987649, year='2025', volume='16', issue='7', pageStart='1', pageEnd='322', issueExtLink='null', onlineDate='null', pubDate='null', beforeIssueId=null, nextIssueId=null, price=null, status=1, issueComplete=1, articleOrder=1, issueType=-1, specialIssue=0, createTime=1752929620712, creator=13701087609, updateTime=1757656380159, updator=13701087609, preIssue=null, nextIssue=null, ext={EN=IssueExt(id=1173259152974561742, tenantId=1146029695717560320, journalId=1149652044408987649, issueId=1153433686872679135, language=EN, specialIssueTitle=, coverIllustrator=null, specialIssueEditor=, specialIssueAbout=), CN=IssueExt(id=1173259152978756047, tenantId=1146029695717560320, journalId=1149652044408987649, issueId=1153433686872679135, language=CN, specialIssueTitle=, coverIllustrator=null, specialIssueEditor=, specialIssueAbout=)}, issueFiles=null}, startPage=157, endPage=164, ext={EN=ArticleExt(id=1153433690022601495, articleId=1153433689653502735, tenantId=1146029695717560320, journalId=1149652044408987649, language=EN, title=Characterization and stability properties of soybean oil Pickering emulsion stabilized by Tremella fuciformis polysaccharide, columnId=1151895322591638525, journalTitle=Journal of Food Safety & Quality, columnName=Special Topic: Functional Foods and Functional Components, runingTitle=null, highlight=null, articleAbstract=

Objective To explore the stabilizing effects and mechanism of Tremella fuciformis polysaccharide (TFP) on soybean oil Pickering emulsion. Methods In this study, TFP was used to construct soybean oil Pickering emulsion. The effects of TFP concentration on emulsion stability were systematically analyzed by characterizing the particle size distribution, rheological properties, thermal stability and storage stability of the emulsion. Results Microscopic observation and particle size analysis indicated that when the TFP concentration was 0.5%, the droplet size was the smallest and the uniformity was the highest. In addition, rheological analysis showed that the Pickering emulsion was characterized by pseudoplastic fluid, and the viscosity of the emulsion decreased significantly with the increase of temperature, while the increase of TFP concentration increased the viscosity of the emulsion. Especially when the shear rate was 0.1 s-1, the apparent viscosity of 0.5% TFP emulsion reached 516.4400 mPa·s, which was 45 times of 0.1% emulsion. When the TFP concentration were 0.4% and 0.5%, after heating treatment at 95 ℃ for 30 min, the emulsion stability still reached (99.03±0.15)% and (91.38±0.70)%, and the particle size remained stable, showing excellent thermal stability. After 14 days of storage, there was no stratification appeared in the 0.5% TFP emulsion, exhibiting excellent storage stability. The results showed that the concentration of TFP was positively correlated with the stability of Pickering emulsion. Conclusion TFP inhibits droplet aggregation through interfacial film enhancement and steric hindrance effects, thereby improving the stability of Pickering emulsions. This study provides theoretical support and experimental reference for the development and application of polysaccharides stabilizers in Pickering emulsions.

, correspAuthors=Xiao-Yong WU, authorNote=null, correspAuthorsNote=null, copyrightStatement=null, copyrightOwner=null, extLink=null, articleAbsUrl=null, sourceXml=null, magXml=null, pdfUrl=null, pdf=null, pdfFileSize=null, pdfExtLink=null, richHtmlUrl=null, mobilePdfUrl=null, reviewReport=null, pdfFirstPage=null, abstractGraph=null, abstractGraphContent=null, abstractVideo=null, citation=null, cebUrl=null, magXmlContent=null, mapNumber=null, authorCompany=null, fund=null, authors=null, authorsList=Miao LEI, Jian LIANG, Shuang LIU, Xiao-Yong WU), CN=ArticleExt(id=1153433725527384078, articleId=1153433689653502735, tenantId=1146029695717560320, journalId=1149652044408987649, language=CN, title=银耳多糖大豆油Pickering乳液的表征及稳定性研究, columnId=1151895323909124661, journalTitle=食品安全质量检测学报, columnName=本期专题：功能性食品与功能性成分, runingTitle=null, highlight=null, articleAbstract=

目的 探究银耳多糖(Tremella fuciformis polysaccharide, TFP)对大豆油Pickering乳液的稳定作用及机制。方法 构建TFP大豆油Pickering乳液, 通过对乳液的粒径分布、流变学特性、热稳定性及贮藏稳定性等特性进行表征, 系统分析TFP浓度对乳液特性的影响。结果 显微观察和粒径分析表明, 当TFP浓度为0.5%时, 液滴尺寸最小, 均一性最高。流变学分析显示TFP大豆油Pickering乳液呈假塑性流体特征, 乳液黏度随温度升高明显下降, 而TFP浓度提高则增加了乳液的黏度, 尤其当剪切速率为0.1 s-1时, TFP浓度为0.5%时乳液表观黏度达516.4400 mPa·s, 是浓度为0.1%时的45倍。在TFP浓度为0.4%和0.5%时, 经95 ℃热处理30 min后, 乳液稳定性仍达(99.03±0.15)%和(91.38±0.70)%, 粒径保持稳定, 表明乳液的热稳定性较好; 储藏14 d后, 0.5%浓度的TFP Pickering乳液无分层现象, 显示出优异的贮藏稳定性。TFP大豆油Pickering乳液的稳定性与TFP浓度呈正相关。结论 TFP通过界面膜增强和空间位阻效应抑制液滴聚集, 从而提高Pickering乳液的稳定性。本研究可为多糖类乳化稳定剂的开发应用提供理论支持和实验参考。

, correspAuthors=吴小勇, authorNote=null, correspAuthorsNote=
* 吴小勇(1972—), 男, 博士, 副教授, 主要研究方向为功能性食品。E-mail:
, copyrightStatement=null, copyrightOwner=null, extLink=null, articleAbsUrl=null, sourceXml=/0iAQSO0QUXkLI7QcyBxNw==, magXml=OICp5TT3GbFJHd8y/05ZdQ==, pdfUrl=null, pdf=cof52KgqMkT72WmY/B+pIg==, pdfFileSize=null, pdfExtLink=null, richHtmlUrl=null, mobilePdfUrl=null, reviewReport=null, pdfFirstPage=null, abstractGraph=null, abstractGraphContent=null, abstractVideo=null, citation=null, cebUrl=null, magXmlContent=GPv4FvU844XuvjfdFUUEqw==, mapNumber=null, authorCompany=null, fund=null, authors=

雷淼(1998—), 女, 硕士研究生, 主要研究方向为功能性食品。E-mail:

, authorsList=雷淼, 梁键, 刘爽, 吴小勇)}, authors=[Author(id=1173278668198653953, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153433689653502735, orderNo=0, firstName=null, middleName=null, lastName=null, nameCn=null, orcid=null, stid=null, country=null, authorPic=null, dead=0, email=17817584087@163.com, emailSecond=null, emailThird=null, correspondingAuthor=0, authorType=1, ext={EN=AuthorExt(id=1173278668261568515, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153433689653502735, authorId=1173278668198653953, language=EN, stringName=Miao LEI, firstName=Miao, middleName=null, lastName=LEI, prefix=null, suffix=null, authorComment=null, nameInitials=null, affiliation=null, department=null, xref=null, address=School of Food Science, Guangdong Pharmaceutical University, Zhongshan 528453, China, bio=null, bioImg=null, bioContent=null, aboutCorrespAuthor=null), CN=AuthorExt(id=1173278668324483076, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153433689653502735, authorId=1173278668198653953, language=CN, stringName=雷淼, firstName=null, middleName=null, lastName=null, prefix=null, suffix=null, authorComment=null, nameInitials=null, affiliation=null, department=null, xref=null, address=广东药科大学食品科学学院, 中山 528453, bio={"content":"

雷淼(1998—), 女, 硕士研究生, 主要研究方向为功能性食品。E-mail:

"}, bioImg=null, bioContent=

雷淼(1998—), 女, 硕士研究生, 主要研究方向为功能性食品。E-mail:

, aboutCorrespAuthor=null)}, companyList=[AuthorCompany(id=1173278668123157502, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153433689653502735, xref=null, ext=[AuthorCompanyExt(id=1173278668131546111, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153433689653502735, companyId=1173278668123157502, language=EN, country=null, province=null, city=null, postcode=null, companyName=null, departmentName=null, remark=School of Food Science, Guangdong Pharmaceutical University, Zhongshan 528453, China), AuthorCompanyExt(id=1173278668139934720, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153433689653502735, companyId=1173278668123157502, language=CN, country=null, province=null, city=null, postcode=null, companyName=null, departmentName=null, remark=广东药科大学食品科学学院, 中山 528453)])]), Author(id=1173278668387397638, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153433689653502735, orderNo=1, firstName=null, middleName=null, lastName=null, nameCn=null, orcid=null, stid=null, country=null, authorPic=null, dead=0, email=null, emailSecond=null, emailThird=null, correspondingAuthor=0, authorType=1, ext={EN=AuthorExt(id=1173278668471283720, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153433689653502735, authorId=1173278668387397638, language=EN, stringName=Jian LIANG, firstName=Jian, middleName=null, lastName=LIANG, prefix=null, suffix=null, authorComment=null, nameInitials=null, affiliation=null, department=null, xref=null, address=School of Food Science, Guangdong Pharmaceutical University, Zhongshan 528453, China, bio=null, bioImg=null, bioContent=null, aboutCorrespAuthor=null), CN=AuthorExt(id=1173278668530003977, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153433689653502735, authorId=1173278668387397638, language=CN, stringName=梁键, firstName=null, middleName=null, lastName=null, prefix=null, suffix=null, authorComment=null, nameInitials=null, affiliation=null, department=null, xref=null, address=广东药科大学食品科学学院, 中山 528453, bio=null, bioImg=null, bioContent=null, aboutCorrespAuthor=null)}, companyList=[AuthorCompany(id=1173278668123157502, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153433689653502735, xref=null, ext=[AuthorCompanyExt(id=1173278668131546111, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153433689653502735, companyId=1173278668123157502, language=EN, country=null, province=null, city=null, postcode=null, companyName=null, departmentName=null, remark=School of Food Science, Guangdong Pharmaceutical University, Zhongshan 528453, China), AuthorCompanyExt(id=1173278668139934720, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153433689653502735, companyId=1173278668123157502, language=CN, country=null, province=null, city=null, postcode=null, companyName=null, departmentName=null, remark=广东药科大学食品科学学院, 中山 528453)])]), Author(id=1173278668584529931, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153433689653502735, orderNo=2, firstName=null, middleName=null, lastName=null, nameCn=null, orcid=null, stid=null, country=null, authorPic=null, dead=0, email=null, emailSecond=null, emailThird=null, correspondingAuthor=0, authorType=1, ext={EN=AuthorExt(id=1173278668651638797, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153433689653502735, authorId=1173278668584529931, language=EN, stringName=Shuang LIU, firstName=Shuang, middleName=null, lastName=LIU, prefix=null, suffix=null, authorComment=null, nameInitials=null, affiliation=null, department=null, xref=null, address=School of Food Science, Guangdong Pharmaceutical University, Zhongshan 528453, China, bio=null, bioImg=null, bioContent=null, aboutCorrespAuthor=null), CN=AuthorExt(id=1173278668706164750, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153433689653502735, authorId=1173278668584529931, language=CN, stringName=刘爽, firstName=null, middleName=null, lastName=null, prefix=null, suffix=null, authorComment=null, nameInitials=null, affiliation=null, department=null, xref=null, address=广东药科大学食品科学学院, 中山 528453, bio=null, bioImg=null, bioContent=null, aboutCorrespAuthor=null)}, companyList=[AuthorCompany(id=1173278668123157502, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153433689653502735, xref=null, ext=[AuthorCompanyExt(id=1173278668131546111, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153433689653502735, companyId=1173278668123157502, language=EN, country=null, province=null, city=null, postcode=null, companyName=null, departmentName=null, remark=School of Food Science, Guangdong Pharmaceutical University, Zhongshan 528453, China), AuthorCompanyExt(id=1173278668139934720, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153433689653502735, companyId=1173278668123157502, language=CN, country=null, province=null, city=null, postcode=null, companyName=null, departmentName=null, remark=广东药科大学食品科学学院, 中山 528453)])]), Author(id=1173278668777467920, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153433689653502735, orderNo=3, firstName=null, middleName=null, lastName=null, nameCn=null, orcid=null, stid=null, country=null, authorPic=null, dead=0, email=perryfe@163.com, emailSecond=null, emailThird=null, correspondingAuthor=1, authorType=1, ext={EN=AuthorExt(id=1173278668840382482, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153433689653502735, authorId=1173278668777467920, language=EN, stringName=Xiao-Yong WU, firstName=Xiao-Yong, middleName=null, lastName=WU, prefix=null, suffix=null, authorComment=null, nameInitials=null, affiliation=null, department=null, xref=*, address=School of Food Science, Guangdong Pharmaceutical University, Zhongshan 528453, China, bio=null, bioImg=null, bioContent=null, aboutCorrespAuthor=null), CN=AuthorExt(id=1173278668899102739, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153433689653502735, authorId=1173278668777467920, language=CN, stringName=吴小勇, firstName=null, middleName=null, lastName=null, prefix=null, suffix=null, authorComment=null, nameInitials=null, affiliation=null, department=null, xref=*, address=广东药科大学食品科学学院, 中山 528453, bio=null, bioImg=null, bioContent=null, aboutCorrespAuthor=null)}, companyList=[AuthorCompany(id=1173278668123157502, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153433689653502735, xref=null, ext=[AuthorCompanyExt(id=1173278668131546111, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153433689653502735, companyId=1173278668123157502, language=EN, country=null, province=null, city=null, postcode=null, companyName=null, departmentName=null, remark=School of Food Science, Guangdong Pharmaceutical University, Zhongshan 528453, China), AuthorCompanyExt(id=1173278668139934720, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153433689653502735, companyId=1173278668123157502, language=CN, country=null, province=null, city=null, postcode=null, companyName=null, departmentName=null, remark=广东药科大学食品科学学院, 中山 528453)])])], keywords=[Keyword(id=1173278669020737556, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153433689653502735, language=EN, orderNo=1, keyword=Tremlla fuciformis polysaccharide), Keyword(id=1173278669083652117, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153433689653502735, language=EN, orderNo=2, keyword=Pickering emulsion), Keyword(id=1173278669142372374, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153433689653502735, language=EN, orderNo=3, keyword=emulsion stability), Keyword(id=1173278669213675543, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153433689653502735, language=EN, orderNo=4, keyword=rheology), Keyword(id=1173278669276590104, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153433689653502735, language=CN, orderNo=1, keyword=银耳多糖), Keyword(id=1173278669343698969, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153433689653502735, language=CN, orderNo=2, keyword=Pickering乳液), Keyword(id=1173278669406613530, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153433689653502735, language=CN, orderNo=3, keyword=乳液稳定性), Keyword(id=1173278669465333787, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153433689653502735, language=CN, orderNo=4, keyword=流变学)], refs=[Reference(id=1173278671138861105, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153433689653502735, doi=null, pmid=null, pmcid=null, year=2016, volume=12, issue=34, pageStart=4633, pageEnd=4648, url=null, language=null, rfNumber=[1], rfOrder=0, authorNames=WU J, MA GH, journalName=Small, refType=null, unstructuredReference=WU J, MA GH. Recent studies of Pickering emulsions: Particles make the difference[J]. Small, 2016, 12(34): 4633-4648., articleTitle=Recent studies of Pickering emulsions: Particles make the difference, refAbstract=null), Reference(id=1173278671189192754, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153433689653502735, doi=null, pmid=null, pmcid=null, year=2020, volume=103, issue=null, pageStart=293, pageEnd=303, url=null, language=null, rfNumber=[2], rfOrder=1, authorNames=YAN X, MA C, CUI F, journalName=Trends in Food Science & Technology, refType=null, unstructuredReference=YAN X, MA C, CUI F, et al. Protein-stabilized Pickering emulsions: Formation, stability, properties, and applications in foods[J]. Trends in Food Science & Technology, 2020, 103: 293-303., articleTitle=Protein-stabilized Pickering emulsions: Formation, stability, properties, and applications in foods, refAbstract=null), Reference(id=1173278671260495923, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153433689653502735, doi=null, pmid=null, pmcid=null, year=2021, volume=12, issue=8, pageStart=3367, pageEnd=3373, url=null, language=null, rfNumber=[3], rfOrder=2, authorNames=吴滋灵, 尹寿伟, 党华, journalName=食品安全质量检测学报, refType=null, unstructuredReference=吴滋灵, 尹寿伟, 党华. 高内相Pickering乳液荷载生物活性物质的构建[J]. 食品安全质量检测学报, 2021, 12(8): 3367-3373., articleTitle=高内相Pickering乳液荷载生物活性物质的构建, refAbstract=null), Reference(id=1173278671323410484, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153433689653502735, doi=null, pmid=null, pmcid=null, year=2021, volume=12, issue=8, pageStart=3367, pageEnd=3373, url=null, language=null, rfNumber=[3], rfOrder=3, authorNames=WU ZL, YIN SW, DANG H, journalName=Journal of Food Safety & Quality, refType=null, unstructuredReference=WU ZL, YIN SW, DANG H. Fabrication of high internal phase Pickering emulsion loaded with bioactive substances[J]. Journal of Food Safety & Quality, 2021, 12(8): 3367-3373., articleTitle=Fabrication of high internal phase Pickering emulsion loaded with bioactive substances, refAbstract=null), Reference(id=1173278671382130741, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153433689653502735, doi=null, pmid=null, pmcid=null, year=2023, volume=14, issue=8, pageStart=148, pageEnd=154, url=null, language=null, rfNumber=[4], rfOrder=4, authorNames=许雪儿, 王孟姣, 张开云, journalName=食品安全质量检测学报, refType=null, unstructuredReference=许雪儿, 王孟姣, 张开云, 等. 小麦醇溶蛋白纳米颗粒稳定皮克林乳液的研究[J]. 食品安全质量检测学报, 2023, 14(8): 148-154., articleTitle=小麦醇溶蛋白纳米颗粒稳定皮克林乳液的研究, refAbstract=null), Reference(id=1173278671445045302, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153433689653502735, doi=null, pmid=null, pmcid=null, year=2023, volume=14, issue=8, pageStart=148, pageEnd=154, url=null, language=null, rfNumber=[4], rfOrder=5, authorNames=XU XER, WANG MJ, ZHANG KY, journalName=Journal of Food Safety & Quality, refType=null, unstructuredReference=XU XER, WANG MJ, ZHANG KY, et al. Research on Pickering emulsion stabilized by gliadin nanoparticles[J]. Journal of Food Safety & Quality, 2023, 14(8): 148-154., articleTitle=Research on Pickering emulsion stabilized by gliadin nanoparticles, refAbstract=null), Reference(id=1173278671512154167, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153433689653502735, doi=null, pmid=null, pmcid=null, year=2023, volume=14, issue=23, pageStart=196, pageEnd=205, url=null, language=null, rfNumber=[5], rfOrder=6, authorNames=陈云洁, 徐艳阳, 周千了, journalName=食品安全质量检测学报, refType=null, unstructuredReference=陈云洁, 徐艳阳, 周千了, 等. 超声辅助均质制备负载人参皂苷功能型Pickering乳液的工艺优化[J]. 食品安全质量检测学报, 2023, 14(23): 196-205., articleTitle=超声辅助均质制备负载人参皂苷功能型Pickering乳液的工艺优化, refAbstract=null), Reference(id=1173278671583457336, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153433689653502735, doi=null, pmid=null, pmcid=null, year=2023, volume=14, issue=23, pageStart=196, pageEnd=205, url=null, language=null, rfNumber=[5], rfOrder=7, authorNames=CHEN YJ, XU YY, ZHOU QL, journalName=Journal of Food Safety & Quality, refType=null, unstructuredReference=CHEN YJ, XU YY, ZHOU QL, et al. Optimization of ultrasonic assisted homogenization for preparation of functional Pickering emulsion loaded with ginsenoside[J]. Journal of Food Safety & Quality, 2023, 14(23): 196-205., articleTitle=Optimization of ultrasonic assisted homogenization for preparation of functional Pickering emulsion loaded with ginsenoside, refAbstract=null), Reference(id=1173278671658954809, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153433689653502735, doi=null, pmid=null, pmcid=null, year=2020, volume=247, issue=null, pageStart=116712, pageEnd=null, url=null, language=null, rfNumber=[6], rfOrder=8, authorNames=YANG H, SU Z, MENG X, journalName=Carbohydrate Polymers, refType=null, unstructuredReference=YANG H, SU Z, MENG X, et al. Fabrication and characterization of Pickering emulsion stabilized by soy protein isolate-chitosan nanoparticles[J]. Carbohydrate Polymers, 2020, 247: 116712., articleTitle=Fabrication and characterization of Pickering emulsion stabilized by soy protein isolate-chitosan nanoparticles, refAbstract=null), Reference(id=1173278671726063674, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153433689653502735, doi=null, pmid=null, pmcid=null, year=2020, volume=284, issue=null, pageStart=102251, pageEnd=null, url=null, language=null, rfNumber=[7], rfOrder=9, authorNames=REHMAN A, JAFARI SM, TONG Q, journalName=Advances in Colloid and Interface Science, refType=null, unstructuredReference=REHMAN A, JAFARI SM, TONG Q, et al. Drug nanodelivery systems based on natural polysaccharides against different diseases[J]. Advances in Colloid and Interface Science, 2020, 284: 102251., articleTitle=Drug nanodelivery systems based on natural polysaccharides against different diseases, refAbstract=null), Reference(id=1173278671830921275, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153433689653502735, doi=null, pmid=null, pmcid=null, year=2021, volume=119, issue=null, pageStart=106812, pageEnd=null, url=null, language=null, rfNumber=[8], rfOrder=10, authorNames=CUI F, ZHAO S, GUAN X, journalName=Food Hydrocolloids, refType=null, unstructuredReference=CUI F, ZHAO S, GUAN X, et al. Polysaccharide-based Pickering emulsions: Formation, stabilization and applications[J]. Food Hydrocolloids, 2021, 119: 106812., articleTitle=Polysaccharide-based Pickering emulsions: Formation, stabilization and applications, refAbstract=null), Reference(id=1173278671919001660, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153433689653502735, doi=null, pmid=null, pmcid=null, year=2020, volume=137, issue=null, pageStart=109376, pageEnd=null, url=null, language=null, rfNumber=[9], rfOrder=11, authorNames=SHAO P, FENG J, SUN P, journalName=Food Research International, refType=null, unstructuredReference=SHAO P, FENG J, SUN P, et al. Recent advances in improving stability of food emulsion by plant polysaccharides[J]. Food Research International, 2020, 137: 109376., articleTitle=Recent advances in improving stability of food emulsion by plant polysaccharides, refAbstract=null), Reference(id=1173278671977721917, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153433689653502735, doi=null, pmid=null, pmcid=null, year=2023, volume=12, issue=24, pageStart=4398, pageEnd=null, url=null, language=null, rfNumber=[10], rfOrder=12, authorNames=DENG W, WU L, XIAO Z, journalName=Foods, refType=null, unstructuredReference=DENG W, WU L, XIAO Z, et al. Structural characterization and anti-inflammatory activity of polysaccharides from Tremella fuciformis on monosodium urate-stimulated RAW264.7 macrophages[J]. Foods, 2023, 12(24): 4398., articleTitle=Structural characterization and anti-inflammatory activity of polysaccharides from Tremella fuciformis on monosodium urate-stimulated RAW264.7 macrophages, refAbstract=null), Reference(id=1173278672044830782, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153433689653502735, doi=null, pmid=null, pmcid=null, year=2024, volume=2, issue=null, pageStart=9420038, pageEnd=null, url=null, language=null, rfNumber=[11], rfOrder=13, authorNames=FU GQ, LI YX, HE Y, journalName=Food & Medicine Homology, refType=null, unstructuredReference=FU GQ, LI YX, HE Y, et al. Extraction, structure and bioactivity of Tremella fuciformis polysaccharides: A review[J]. Food & Medicine Homology, 2024, 2(2025): 9420038,, articleTitle=Extraction, structure and bioactivity of Tremella fuciformis polysaccharides: A review, refAbstract=null), Reference(id=1173278672099356735, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153433689653502735, doi=null, pmid=null, pmcid=null, year=2023, volume=115, issue=null, pageStart=105005, pageEnd=null, url=null, language=null, rfNumber=[12], rfOrder=14, authorNames=SHI X, FENG J, WANG S, journalName=Journal of Food Composition and Analysis, refType=null, unstructuredReference=SHI X, FENG J, WANG S, et al. Primary structure, physicochemical properties, and digestive properties of four sequentially extracted polysaccharides from Tremella fuciformis[J]. Journal of Food Composition and Analysis, 2023, 115: 105005., articleTitle=Primary structure, physicochemical properties, and digestive properties of four sequentially extracted polysaccharides from Tremella fuciformis, refAbstract=null), Reference(id=1173278672153882688, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153433689653502735, doi=null, pmid=null, pmcid=null, year=2022, volume=11, issue=4, pageStart=1010, pageEnd=1017, url=null, language=null, rfNumber=[13], rfOrder=15, authorNames=YUAN H, DONG L, ZHANG Z, journalName=Food Science and Human Wellness, refType=null, unstructuredReference=YUAN H, DONG L, ZHANG Z, et al. Production, structure, and bioactivity of polysaccharide isolated from Tremella fuciformis[J]. Food Science and Human Wellness, 2022, 11(4): 1010-1017., articleTitle=Production, structure, and bioactivity of polysaccharide isolated from Tremella fuciformis, refAbstract=null), Reference(id=1173278672246157377, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153433689653502735, doi=null, pmid=null, pmcid=null, year=2023, volume=10, issue=3, pageStart=82, pageEnd=null, url=null, language=null, rfNumber=[14], rfOrder=16, authorNames=WOZNIAK B, GHUDZINSKA J, SZCZYGLEWWSKA P, journalName=Cosmetics, refType=null, unstructuredReference=WOZNIAK B, GHUDZINSKA J, SZCZYGLEWWSKA P, et al. Optimization of the composition of a cosmetic formulation containing Tremella fuciformis extract (fungi)[J]. Cosmetics, 2023, 10(3): 82., articleTitle=Optimization of the composition of a cosmetic formulation containing Tremella fuciformis extract (fungi), refAbstract=null), Reference(id=1173278672313266242, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153433689653502735, doi=null, pmid=null, pmcid=null, year=2022, volume=13, issue=null, pageStart=1091210, pageEnd=null, url=null, language=null, rfNumber=[15], rfOrder=17, authorNames=YAN Y, WANG M, CHEN N, journalName=Frontiers in Immunology, refType=null, unstructuredReference=YAN Y, WANG M, CHEN N, et al. Isolation, structures, bioactivities, application and future prospective for polysaccharides from Tremella aurantialba: A review[J]. Frontiers in Immunology, 2022, 13: 1091210., articleTitle=Isolation, structures, bioactivities, application and future prospective for polysaccharides from Tremella aurantialba: A review, refAbstract=null), Reference(id=1173278672371986499, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153433689653502735, doi=null, pmid=null, pmcid=null, year=2022, volume=11, issue=19, pageStart=3020, pageEnd=null, url=null, language=null, rfNumber=[16], rfOrder=18, authorNames=HOU F, YANG S, MA X, journalName=Foods, refType=null, unstructuredReference=HOU F, YANG S, MA X, et al. Characterization of physicochemical properties of oil-in-water emulsions stabilized by Tremella fuciformis polysaccharides[J]. Foods, 2022, 11(19): 3020., articleTitle=Characterization of physicochemical properties of oil-in-water emulsions stabilized by Tremella fuciformis polysaccharides, refAbstract=null), Reference(id=1173278672434901060, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153433689653502735, doi=null, pmid=null, pmcid=null, year=2023, volume=15, issue=7, pageStart=1771, pageEnd=null, url=null, language=null, rfNumber=[17], rfOrder=19, authorNames=TIAN L, ROOS YH, GOMEZ LG, journalName=Polymers, refType=null, unstructuredReference=TIAN L, ROOS YH, GOMEZ LG, et al. Tremella fuciform polysaccharides: Extraction, physicochemical, and emulsion properties at different pHs[J]. Polymers, 2023, 15(7): 1771., articleTitle=Tremella fuciform polysaccharides: Extraction, physicochemical, and emulsion properties at different pHs, refAbstract=null), Reference(id=1173278672485232709, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153433689653502735, doi=null, pmid=null, pmcid=null, year=2016, volume=37, issue=10, pageStart=100, pageEnd=104, url=null, language=null, rfNumber=[18], rfOrder=20, authorNames=许海林, 吴小勇, 聂少平, journalName=食品科学, refType=null, unstructuredReference=许海林, 吴小勇, 聂少平, 等. 黑木耳多糖提取工艺优化及其对小鼠巨噬细胞功能的影响[J]. 食品科学, 2016, 37(10): 100-104., articleTitle=黑木耳多糖提取工艺优化及其对小鼠巨噬细胞功能的影响, refAbstract=null), Reference(id=1173278672539758662, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153433689653502735, doi=null, pmid=null, pmcid=null, year=2016, volume=37, issue=10, pageStart=100, pageEnd=104, url=null, language=null, rfNumber=[18], rfOrder=21, authorNames=XU HL, WU XY, NIE SP, journalName=Food Science, refType=null, unstructuredReference=XU HL, WU XY, NIE SP, et al. Optimization of extraction conditions of crude polysaccharide from Auricularia auricular and its effects on the functions of mouse peritoneal macrophages[J]. Food Science, 2016, 37(10): 100-104., articleTitle=Optimization of extraction conditions of crude polysaccharide from Auricularia auricular and its effects on the functions of mouse peritoneal macrophages, refAbstract=null), Reference(id=1173278672611061831, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153433689653502735, doi=null, pmid=null, pmcid=null, year=2022, volume=297, issue=null, pageStart=120062, pageEnd=null, url=null, language=null, rfNumber=[19], rfOrder=22, authorNames=WANG H, ZHANG M, HU J, journalName=Carbohydrate Polymers, refType=null, unstructuredReference=WANG H, ZHANG M, HU J, et al. Sustainable preparation of surface functionalized cellulose nanocrystals and their application for Pickering emulsions[J]. Carbohydrate Polymers, 2022, 297: 120062., articleTitle=Sustainable preparation of surface functionalized cellulose nanocrystals and their application for Pickering emulsions, refAbstract=null), Reference(id=1173278672669782088, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153433689653502735, doi=null, pmid=null, pmcid=null, year=2019, volume=135, issue=null, pageStart=46, pageEnd=61, url=null, language=null, rfNumber=[20], rfOrder=23, authorNames=HAMDANI AM, WANI IA, BHAT NA, journalName=International Journal of Biological Macromolecules, refType=null, unstructuredReference=HAMDANI AM, WANI IA, BHAT NA. Sources, structure, properties and health benefits of plant gums: A review[J]. International Journal of Biological Macromolecules, 2019, 135: 46-61., articleTitle=Sources, structure, properties and health benefits of plant gums: A review, refAbstract=null), Reference(id=1173278672720113737, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153433689653502735, doi=null, pmid=null, pmcid=null, year=2022, volume=316, issue=null, pageStart=110820, pageEnd=null, url=null, language=null, rfNumber=[21], rfOrder=24, authorNames=KONGJAROEN A, METHACANON P, GAMONPILAS C, journalName=Journal of Food Engineering, refType=null, unstructuredReference=KONGJAROEN A, METHACANON P, GAMONPILAS C. On the assessment of shear and extensional rheology of thickened liquids from commercial gum-based thickeners used in dysphagia management[J]. Journal of Food Engineering, 2022, 316: 110820., articleTitle=On the assessment of shear and extensional rheology of thickened liquids from commercial gum-based thickeners used in dysphagia management, refAbstract=null), Reference(id=1173278672783028298, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153433689653502735, doi=null, pmid=null, pmcid=null, year=2024, volume=156, issue=null, pageStart=110377, pageEnd=null, url=null, language=null, rfNumber=[22], rfOrder=25, authorNames=WANG X, CHEN Y, DONG M, journalName=Food Hydrocolloids, refType=null, unstructuredReference=WANG X, CHEN Y, DONG M, et al. Comparisons of shear and extensional rheological properties of Tremella polysaccharide with commercial thickeners at different IDDSI levels for dysphagia management[J]. Food Hydrocolloids, 2024, 156: 110377., articleTitle=Comparisons of shear and extensional rheological properties of Tremella polysaccharide with commercial thickeners at different IDDSI levels for dysphagia management, refAbstract=null), Reference(id=1173278672841748555, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153433689653502735, doi=null, pmid=null, pmcid=null, year=2023, volume=44, issue=6, pageStart=57, pageEnd=64, url=null, language=null, rfNumber=[23], rfOrder=26, authorNames=缪雨雁, 曹燕, 立静芝, journalName=食品科学, refType=null, unstructuredReference=缪雨雁, 曹燕, 立静芝, 等. 不同黏度多糖阿拉伯胶和瓜尔胶对肌原纤维蛋白乳化性质的影响[J]. 食品科学, 2023, 44(6): 57-64., articleTitle=不同黏度多糖阿拉伯胶和瓜尔胶对肌原纤维蛋白乳化性质的影响, refAbstract=null), Reference(id=1173278672900468812, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153433689653502735, doi=null, pmid=null, pmcid=null, year=2023, volume=44, issue=6, pageStart=57, pageEnd=64, url=null, language=null, rfNumber=[23], rfOrder=27, authorNames=MIAO YY, CAO Y, LI JZ, journalName=Food Science, refType=null, unstructuredReference=MIAO YY, CAO Y, LI JZ, et al. Effects of arabic gum and guar gum, polysaccharides with different viscosity, on the emulsifying properties of myofibrillar protein[J]. Food Science, 2023, 44(6): 57-64., articleTitle=Effects of arabic gum and guar gum, polysaccharides with different viscosity, on the emulsifying properties of myofibrillar protein, refAbstract=null), Reference(id=1173278672967577677, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153433689653502735, doi=null, pmid=null, pmcid=null, year=2019, volume=132, issue=null, pageStart=1176, pageEnd=1184, url=null, language=null, rfNumber=[24], rfOrder=28, authorNames=AHSAN HM, ZHANG X, LI Y, journalName=International Journal of Biological Macromolecules, refType=null, unstructuredReference=AHSAN HM, ZHANG X, LI Y, et al. Surface modification of microcrystalline cellulose: Physicochemical characterization and applications in the stabilization of Pickering emulsions[J]. International Journal of Biological Macromolecules, 2019, 132: 1176-1184., articleTitle=Surface modification of microcrystalline cellulose: Physicochemical characterization and applications in the stabilization of Pickering emulsions, refAbstract=null), Reference(id=1173278673017909326, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153433689653502735, doi=null, pmid=null, pmcid=null, year=2001, volume=15, issue=4-6, pageStart=533, pageEnd=542, url=null, language=null, rfNumber=[25], rfOrder=29, authorNames=HUANG X, KAKUDA Y, CUI W, journalName=Food Hydrocolloids, refType=null, unstructuredReference=HUANG X, KAKUDA Y, CUI W. Hydrocolloids in emulsions: Particle size distribution and interfacial activity[J]. Food Hydrocolloids, 2001, 15(4-6): 533-542., articleTitle=Hydrocolloids in emulsions: Particle size distribution and interfacial activity, refAbstract=null), Reference(id=1173278673080823887, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153433689653502735, doi=null, pmid=null, pmcid=null, year=2017, volume=63, issue=null, pageStart=170, pageEnd=177, url=null, language=null, rfNumber=[26], rfOrder=30, authorNames=CASTEL V, RUBIOLO AC, CARRARA CR, journalName=Food Hydrocolloids, refType=null, unstructuredReference=CASTEL V, RUBIOLO AC, CARRARA CR. Droplet size distribution, rheological behavior and stability of corn oil emulsions stabilized by a novel hydrocolloid (Brea gum) compared with gum arabic[J]. Food Hydrocolloids, 2017, 63: 170-177., articleTitle=Droplet size distribution, rheological behavior and stability of corn oil emulsions stabilized by a novel hydrocolloid (Brea gum) compared with gum arabic, refAbstract=null), Reference(id=1173278673156321360, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153433689653502735, doi=null, pmid=null, pmcid=null, year=2015, volume=44, issue=null, pageStart=443, pageEnd=452, url=null, language=null, rfNumber=[27], rfOrder=31, authorNames=ZHAO J, WEI T, WEI Z, journalName=Food Hydrocolloids, refType=null, unstructuredReference=ZHAO J, WEI T, WEI Z, et al. Influence of soybean soluble polysaccharides and beet pectin on the physicochemical properties of lactoferrin-coated orange oil emulsion[J]. Food Hydrocolloids, 2015, 44: 443-452., articleTitle=Influence of soybean soluble polysaccharides and beet pectin on the physicochemical properties of lactoferrin-coated orange oil emulsion, refAbstract=null), Reference(id=1173278673215041617, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153433689653502735, doi=null, pmid=null, pmcid=null, year=2024, volume=293, issue=null, pageStart=139420, pageEnd=null, url=null, language=null, rfNumber=[28], rfOrder=32, authorNames=XU Y, WANG S, XIN L, journalName=International Journal of Biological Macromolecules, refType=null, unstructuredReference=XU Y, WANG S, XIN L, et al. Interfacial mechanisms, environmental influences, and applications of polysaccharide-based emulsions: A review[J]. International Journal of Biological Macromolecules, 2024, 293: 139420., articleTitle=Interfacial mechanisms, environmental influences, and applications of polysaccharide-based emulsions: A review, refAbstract=null), Reference(id=1173278673265373266, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153433689653502735, doi=null, pmid=null, pmcid=null, year=2022, volume=154, issue=null, pageStart=112595, pageEnd=null, url=null, language=null, rfNumber=[29], rfOrder=33, authorNames=YUE M, HUANG M, ZHU Z, journalName=Food Science and Technology, refType=null, unstructuredReference=YUE M, HUANG M, ZHU Z, et al. Effect of ultrasound assisted emulsification in the production of Pickering emulsion formulated with chitosan self-assembled particles: Stability, macro, and micro rheological properties[J]. Food Science and Technology, 2022, 154: 112595., articleTitle=Effect of ultrasound assisted emulsification in the production of Pickering emulsion formulated with chitosan self-assembled particles: Stability, macro, and micro rheological properties, refAbstract=null), Reference(id=1173278673324093523, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153433689653502735, doi=null, pmid=null, pmcid=null, year=2017, volume=66, issue=null, pageStart=144, pageEnd=153, url=null, language=null, rfNumber=[30], rfOrder=34, authorNames=BAI L, HUAN S, LI Z, journalName=Food Hydrocolloids, refType=null, unstructuredReference=BAI L, HUAN S, LI Z, et al. Comparison of emulsifying properties of food-grade polysaccharides in oil-in-water emulsions: Gum arabic, beet pectin, and corn fiber gum[J]. Food Hydrocolloids, 2017, 66: 144-153., articleTitle=Comparison of emulsifying properties of food-grade polysaccharides in oil-in-water emulsions: Gum arabic, beet pectin, and corn fiber gum, refAbstract=null), Reference(id=1173278673374425172, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153433689653502735, doi=null, pmid=null, pmcid=null, year=2014, volume=40, issue=null, pageStart=85, pageEnd=95, url=null, language=null, rfNumber=[31], rfOrder=35, authorNames=TORRES MD, HALLMARK B, WILSON DI, journalName=Food Hydrocolloids, refType=null, unstructuredReference=TORRES MD, HALLMARK B, WILSON DI. Effect of concentration on shear and extensional rheology of guar gum solutions[J]. Food Hydrocolloids, 2014, 40: 85-95., articleTitle=Effect of concentration on shear and extensional rheology of guar gum solutions, refAbstract=null), Reference(id=1173278673454116949, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153433689653502735, doi=null, pmid=null, pmcid=null, year=2012, volume=88, issue=3, pageStart=926, pageEnd=930, url=null, language=null, rfNumber=[32], rfOrder=36, authorNames=WU Y, CUI SW, WU J, journalName=Carbohydrate Polymers, refType=null, unstructuredReference=WU Y, CUI SW, WU J, et al. Structure characteristics and rheological properties of acidic polysaccharide from boat-fruited sterculia seeds[J]. Carbohydrate Polymers, 2012, 88(3): 926-930., articleTitle=Structure characteristics and rheological properties of acidic polysaccharide from boat-fruited sterculia seeds, refAbstract=null), Reference(id=1173278673504448598, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153433689653502735, doi=null, pmid=null, pmcid=null, year=2024, volume=334, issue=null, pageStart=122041, pageEnd=null, url=null, language=null, rfNumber=[33], rfOrder=37, authorNames=WANG W, JI S, XIA Q, journalName=Carbohydrate Polymers, refType=null, unstructuredReference=WANG W, JI S, XIA Q. Influence of carboxymethyl cellulose on the stability, rheology, and curcumin bioaccessibility of high internal phase Pickering emulsions[J]. Carbohydrate Polymers, 2024, 334: 122041., articleTitle=Influence of carboxymethyl cellulose on the stability, rheology, and curcumin bioaccessibility of high internal phase Pickering emulsions, refAbstract=null), Reference(id=1173278673554780247, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153433689653502735, doi=null, pmid=null, pmcid=null, year=2021, volume=112, issue=null, pageStart=106289, pageEnd=null, url=null, language=null, rfNumber=[34], rfOrder=38, authorNames=GUO Q, ZHU X, ZHEN W, journalName=Food Hydrocolloids, refType=null, unstructuredReference=GUO Q, ZHU X, ZHEN W, et al. Rheological properties and stabilizing effects of high-temperature extracted flaxseed gum on oil/water emulsion systems[J]. Food Hydrocolloids, 2021, 112: 106289., articleTitle=Rheological properties and stabilizing effects of high-temperature extracted flaxseed gum on oil/water emulsion systems, refAbstract=null)], funds=[Fund(id=1173278670983671856, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153433689653502735, awardId=2023KTSCX055, language=CN, fundingSource=广东省教育厅项目(2023KTSCX055), fundOrder=null, country=null)], companyList=[AuthorCompany(id=1173278668123157502, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153433689653502735, xref=null, ext=[AuthorCompanyExt(id=1173278668131546111, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153433689653502735, companyId=1173278668123157502, language=EN, country=null, province=null, city=null, postcode=null, companyName=null, departmentName=null, remark=School of Food Science, Guangdong Pharmaceutical University, Zhongshan 528453, China), AuthorCompanyExt(id=1173278668139934720, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153433689653502735, companyId=1173278668123157502, language=CN, country=null, province=null, city=null, postcode=null, companyName=null, departmentName=null, remark=广东药科大学食品科学学院, 中山 528453)])], figs=[ArticleFig(id=1173278669612134428, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153433689653502735, language=EN, label=Fig.1, caption=Effects of TFP concentrations on the microstructure of Pickering emulsion (×1000), figureFileSmall=DhxZGy4MbLtA1aU6Hdt9yQ==, figureFileBig=nD0I8sW2QlN3LmSwWTYLpQ==, tableContent=null), ArticleFig(id=1173278669662466077, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153433689653502735, language=CN, label=图1, caption=TFP浓度对Pickering乳液微观结构的影响(×1000)

注: A. 0.1%; B. 0.2%; C. 0.3%; D. 0.4%; E. 0.5%。

, figureFileSmall=DhxZGy4MbLtA1aU6Hdt9yQ==, figureFileBig=nD0I8sW2QlN3LmSwWTYLpQ==, tableContent=null), ArticleFig(id=1173278669716992030, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153433689653502735, language=EN, label=Fig.2, caption=Particle size (A) and PDI (B) of Pickering emulsions with different TFP concentrations, figureFileSmall=zlp3qWCJV6s1VXn2cd+QNg==, figureFileBig=v/fbu+HzSX7VWv1g08ZxtA==, tableContent=null), ArticleFig(id=1173278669792489503, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153433689653502735, language=CN, label=图2, caption=不同TFP浓度Pickering乳液的粒径(A)和PDI (B), figureFileSmall=zlp3qWCJV6s1VXn2cd+QNg==, figureFileBig=v/fbu+HzSX7VWv1g08ZxtA==, tableContent=null), ArticleFig(id=1173278669851209760, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153433689653502735, language=EN, label=Fig.3, caption=Viscosity curve (A) and flow curve (B) of TFP Pickering emulsion at different concentrations, figureFileSmall=rFmu2E4pPvH4doMvf0ZEMg==, figureFileBig=PhflF7bVz/gZyPcO94IoTg==, tableContent=null), ArticleFig(id=1173278669909930017, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153433689653502735, language=CN, label=图3, caption=不同浓度TFP Pickering乳液的黏度曲线(A)和流动曲线(B), figureFileSmall=rFmu2E4pPvH4doMvf0ZEMg==, figureFileBig=PhflF7bVz/gZyPcO94IoTg==, tableContent=null), ArticleFig(id=1173278669964455970, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153433689653502735, language=EN, label=Fig.4, caption=Frequence scan results of TFP Pickering emulsion with different concentrations, figureFileSmall=iUEuQ92onNUfnKXszEkrZg==, figureFileBig=pouIB9nWRKvQHjfYV4p7RQ==, tableContent=null), ArticleFig(id=1173278670048342051, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153433689653502735, language=CN, label=图4, caption=不同浓度TFP Pickering乳液的频率扫描结果, figureFileSmall=iUEuQ92onNUfnKXszEkrZg==, figureFileBig=pouIB9nWRKvQHjfYV4p7RQ==, tableContent=null), ArticleFig(id=1173278670119645220, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153433689653502735, language=EN, label=Fig.5, caption=Viscosity curves (A) and flow curves (B) of 0.3% TFP Pickering emulsion at different temperatures, figureFileSmall=RuZtRSK2AOmscO5NtAXWfw==, figureFileBig=IJu7T4ZenmODGUh1HzH2gg==, tableContent=null), ArticleFig(id=1173278670186754085, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153433689653502735, language=CN, label=图5, caption=TFP浓度为0.3%的Pickering乳液在不同温度下的黏度曲线(A)和流动曲线(B), figureFileSmall=RuZtRSK2AOmscO5NtAXWfw==, figureFileBig=IJu7T4ZenmODGUh1HzH2gg==, tableContent=null), ArticleFig(id=1173278670253862950, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153433689653502735, language=EN, label=Fig.6, caption=Effects of heat treatment on the particle size (A) and ESI (B) of TFP Pickering emulsions, figureFileSmall=ynghurPeduOtu7thbxfECg==, figureFileBig=lxWSDjcBrewNrsPyFU/bHw==, tableContent=null), ArticleFig(id=1173278670341943335, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153433689653502735, language=CN, label=图6, caption=热处理对TFP Pickering乳液粒径(A)和ESI (B)的影响, figureFileSmall=ynghurPeduOtu7thbxfECg==, figureFileBig=lxWSDjcBrewNrsPyFU/bHw==, tableContent=null), ArticleFig(id=1173278670413246504, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153433689653502735, language=EN, label=Fig.7, caption=Appearance of TFP Pickering emulsion, figureFileSmall=LzNU+buByuRB9y/g+E5acg==, figureFileBig=1F7Md8MS/zx6ne6NcRwxlQ==, tableContent=null), ArticleFig(id=1173278670488743977, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153433689653502735, language=CN, label=图7, caption=TFP Pickering乳液的表观情况

注: A. 1 h; B. 14 d

, figureFileSmall=LzNU+buByuRB9y/g+E5acg==, figureFileBig=1F7Md8MS/zx6ne6NcRwxlQ==, tableContent=null), ArticleFig(id=1173278670543269930, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153433689653502735, language=EN, label=Fig.8, caption=Storage stability of TFP Pickering emulsions with different concentrations, figureFileSmall=oMtAS/Ttec578aS/Mfqgow==, figureFileBig=YfO/VP5anCM20SNLk7Vl1Q==, tableContent=null), ArticleFig(id=1173278670610378795, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153433689653502735, language=CN, label=图8, caption=不同浓度TFP Pickering乳液的贮藏稳定性, figureFileSmall=oMtAS/Ttec578aS/Mfqgow==, figureFileBig=YfO/VP5anCM20SNLk7Vl1Q==, tableContent=null), ArticleFig(id=1173278670664904748, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153433689653502735, language=EN, label=Table 1, caption=

Power-law model fitting parameters of TFP Pickering emulsions with different concentrations

, figureFileSmall=null, figureFileBig=null, tableContent=
质量浓度/% K/(Pa·sn) n 相关系数(r2)
0.1 0.0120 0.9568 0.9914
0.2 0.1287 0.6893 0.9996
0.3 0.3026 0.6038 0.9986
0.4 0.5383 0.5577 0.9983
0.5 0.9406 0.5095 0.9978
), ArticleFig(id=1173278670736207917, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153433689653502735, language=CN, label=表1, caption=

不同浓度TFP Pickering乳液的幂律模型拟合参数

, figureFileSmall=null, figureFileBig=null, tableContent=
质量浓度/% K/(Pa·sn) n 相关系数(r2)
0.1 0.0120 0.9568 0.9914
0.2 0.1287 0.6893 0.9996
0.3 0.3026 0.6038 0.9986
0.4 0.5383 0.5577 0.9983
0.5 0.9406 0.5095 0.9978
), ArticleFig(id=1173278670799122478, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153433689653502735, language=EN, label=Table 2, caption=

Power-law model fitting parameters of 0.3% TFP Pickering emulsion at different temperatures

, figureFileSmall=null, figureFileBig=null, tableContent=
温度/℃ K/(Pa·sn) n 相关系数(r2)
25 0.3261 0.5959 0.9988
55 0.1557 0.6592 0.9993
85 0.0916 0.7067 0.9996
115 0.0773 0.6745 0.9874
), ArticleFig(id=1173278670857842735, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153433689653502735, language=CN, label=表2, caption=

TFP浓度为0.3%的Pickering乳液在不同温度下的幂律模型拟合参数

, figureFileSmall=null, figureFileBig=null, tableContent=
温度/℃ K/(Pa·sn) n 相关系数(r2)
25 0.3261 0.5959 0.9988
55 0.1557 0.6592 0.9993
85 0.0916 0.7067 0.9996
115 0.0773 0.6745 0.9874
)], attaches=null, journal=Journal(id=1146438185598431260, delFlag=0, nameCn=食品安全质量检测学报, nameEn=Journal of Food Safety & Quality, nameHistory1=null, nameHistory2=null, issn=2095-0381, eissn=null, cn=11-5956/TS, coden=null, periodic=3, language=CN, oaType=0, ccby=CC BY-NC-ND, superviseOffice=null, ownerOffice=null, pubOffice=null, editorOffice=null, officeType=null, aims=null, clcCode=null, officeProv=null, officeCity=null, officeAddr=null, officeZip=null, officeEmail=null, officePhone=null, editDirector=null, officeDirector=null, officeDirectorPhone=null, officeStaffNum=null, officeEmpNum=null, coverPicUrl=4kwA5ri4VfzavOn19fwc2g==, journalPrice=null, startedYear=null, abbrevIsoEn=J Food Saf Qual, journalRemark=null, publicationField=null, createdTime=1751261763241, updatedTime=1754445151803, createdBy=18614031015, updatedBy=13701087609, firstLetterCn=J, firstLetterEn=J, subjectCode=Engineering, subjectName=工程, subjectCodeEn=Engineering, subjectNameEn=null, picCn=4kwA5ri4VfzavOn19fwc2g==, picEn=eHhRQNEus+t1f6yOGnBJ3w==, jcr=null, cjcr=null, exts=[JournalExt(id=1159790285120618579, language=CN, name=食品安全质量检测学报, nameHistory1=null, nameHistory2=null, managedBy=, sponsoredBy=, publishedBy=, editorOffice=, officeProv=null, officeCity=null, officeAddr=, officeZip=, editDirector=null, officeDirector=null, officePhone=null, coverPicUrl=null, journalRemark=, submitArticleUrl=null, websiteUrl=, createdTime=1754445151834, updatedTime=1754445151834, createdBy=13701087609, updatedBy=13701087609, submissionGuidelinesUrl=http://chinafoodj.ijournals.cn/ch/first_menu.aspx?parent_id=20160111022419868, submissionAuthorUrl=http://chinafoodj.ijournals.cn/ch/author/login.aspx, submissionEditorUrl=http://chinafoodj.ijournals.cn/ch/login.aspx, submissionReviewUrl=http://chinafoodj.ijournals.cn/ch/auditor/login.aspx, submissionCeEditorUrl=, submissionAeEditorUrl=, option={"copyright":""}), JournalExt(id=1159790285187727444, language=EN, name=Journal of Food Safety & Quality, nameHistory1=null, nameHistory2=null, managedBy=, sponsoredBy=, publishedBy=, editorOffice=, officeProv=null, officeCity=null, officeAddr=, officeZip=, editDirector=null, officeDirector=null, officePhone=null, coverPicUrl=null, journalRemark=, submitArticleUrl=null, websiteUrl=, createdTime=1754445151850, updatedTime=1754445151850, createdBy=13701087609, updatedBy=13701087609, submissionGuidelinesUrl=http://chinafoodj.ijournals.cn/ch/first_menu.aspx?parent_id=20160111022419868, submissionAuthorUrl=http://chinafoodj.ijournals.cn/ch/author/login.aspx, submissionEditorUrl=http://chinafoodj.ijournals.cn/ch/login.aspx, submissionReviewUrl=http://chinafoodj.ijournals.cn/ch/auditor/login.aspx, submissionCeEditorUrl=, submissionAeEditorUrl=, option={"copyright":""})], databaseList=null, tenantJournalId=1149652044408987649, websiteList=[Website(id=1151872930754474249, webName=null, webTitle=null, webDomain=null, webCopyrigh=null, webIpcNo=null, seoTitle=null, seoKeywords=null, seoDescription=null, tenantJournalId=null, journalId=1149652044408987649, journalNameCn=null, journalNameEn=null, grayFlag=null, tenantId=1146029695717560320, platformId=null, journalGroupId=null, journalGroupNameCn=null, journalGroupNameEn=null, type=1, domain=https://castjournals.cast.org.cn/joweb/spaq/CN, language=CN, createTime=1752557507456, createBy=18614031015, updateTime=1752558523388, updateBy=18614031015, name=食品安全质量检测学报, tplId=1146099689490845704, title=食品安全质量检测学报, delFlag=0, indexPage=/home, props=[WebsiteProps(id=1151887749801407249, tenantId=1146029695717560320, journalId=null, journalGroupId=null, siteId=1151872930754474249, code=articleTextType, value=kx, createTime=1752561040592, updateTime=1752561040592, creator=18614031015, updator=18614031015), WebsiteProps(id=1151887749776241422, tenantId=1146029695717560320, journalId=null, journalGroupId=null, siteId=1151872930754474249, code=banner, value=null, createTime=1752561040586, updateTime=1752561040586, creator=18614031015, updator=18614031015), WebsiteProps(id=1151887749767852813, tenantId=1146029695717560320, journalId=null, journalGroupId=null, siteId=1151872930754474249, code=logo, value=https://castjournals.cast.org.cn/joweb/kjdb/CN/file/pic?fileId=RhDdm4lBDQfNHl8cX0659g==, createTime=1752561040584, updateTime=1752561040584, creator=18614031015, updator=18614031015), WebsiteProps(id=1151887749793018640, tenantId=1146029695717560320, journalId=null, journalGroupId=null, siteId=1151872930754474249, code=picServerUrl, value=https://castjournals.cast.org.cn/joweb/kjdb/CN/file/pic, createTime=1752561040590, updateTime=1752561040590, creator=18614031015, updator=18614031015), WebsiteProps(id=1151887749784630031, tenantId=1146029695717560320, journalId=null, journalGroupId=null, siteId=1151872930754474249, code=staticResourcePath, value=https://castjournals.cast.org.cn/joweb/cast_kjdb_cn_619/, createTime=1752561040588, updateTime=1752561040588, creator=18614031015, updator=18614031015)]), Website(id=1151872930855137548, webName=null, webTitle=null, webDomain=null, webCopyrigh=null, webIpcNo=null, seoTitle=null, seoKeywords=null, seoDescription=null, tenantJournalId=null, journalId=1149652044408987649, journalNameCn=null, journalNameEn=null, grayFlag=null, tenantId=1146029695717560320, platformId=null, journalGroupId=null, journalGroupNameCn=null, journalGroupNameEn=null, type=1, domain=https://castjournals.cast.org.cn/joweb/spaq/EN, language=EN, createTime=1752557507480, createBy=18614031015, updateTime=1752558528290, updateBy=18614031015, name=食品安全质量检测学报, tplId=1146101810881728533, title=食品安全质量检测学报, delFlag=0, indexPage=/home, props=[WebsiteProps(id=1155904094024884374, tenantId=1146029695717560320, journalId=null, journalGroupId=null, siteId=1151872930855137548, code=articleTextType, value=kx, createTime=1753518611675, updateTime=1753518611675, creator=18614031015, updator=18614031015), WebsiteProps(id=1155904094008107155, tenantId=1146029695717560320, journalId=null, journalGroupId=null, siteId=1151872930855137548, code=banner, value=null, createTime=1753518611671, updateTime=1753518611671, creator=18614031015, updator=18614031015), WebsiteProps(id=1155904094003912850, tenantId=1146029695717560320, journalId=null, journalGroupId=null, siteId=1151872930855137548, code=logo, value=https://castjournals.cast.org.cn/joweb/kjdb/EN/file/pic?fileId=RhDdm4lBDQfNHl8cX0659g==, createTime=1753518611670, updateTime=1753518611670, creator=18614031015, updator=18614031015), WebsiteProps(id=1155904094020690069, tenantId=1146029695717560320, journalId=null, journalGroupId=null, siteId=1151872930855137548, code=picServerUrl, value=https://castjournals.cast.org.cn/joweb/kjdb/EN/file/pic, createTime=1753518611674, updateTime=1753518611674, creator=18614031015, updator=18614031015), WebsiteProps(id=1155904094016495764, tenantId=1146029695717560320, journalId=null, journalGroupId=null, siteId=1151872930855137548, code=staticResourcePath, value=https://castjournals.cast.org.cn/joweb/cast_kjdb_en_623/, createTime=1753518611673, updateTime=1753518611673, creator=18614031015, updator=18614031015)])], journalTitle=食品安全质量检测学报, weixinUrl=null, journalUrl=null, iacademicId=null, status=0, seqNo=null, journalTitleEn=Journal of Food Safety & Quality, journalPhotoCn=4kwA5ri4VfzavOn19fwc2g==, journalPhotoEn=eHhRQNEus+t1f6yOGnBJ3w==, journalFirstLetter=J, journalRecommend=null, journalNew=null, journalCollection=null, jcrJf=null, cjcrJf=null, jcrJfStr=null, cjcrJfStr=null, submissionFirstDecision=null, sciSubjectClassification=null, casSubjectClassification=null, citeScore=null, totalCitationFrequency=null, icpCode=null, psCode=null, advertisingLicenseCode=null, copyrightInformation=null, country=null, option=null, provinceCode=null, provinceName=null, collectFlag=false), detailUrlCn=https://castjournals.cast.org.cn/joweb/spaq/CN/10.19812/j.cnki.jfsq11-5956/ts.20241217003, detailUrlEn=https://castjournals.cast.org.cn/joweb/spaq/EN/10.19812/j.cnki.jfsq11-5956/ts.20241217003, pdfUrlCn=https://castjournals.cast.org.cn/joweb/spaq/CN/PDF/10.19812/j.cnki.jfsq11-5956/ts.20241217003, pdfUrlEn=https://castjournals.cast.org.cn/joweb/spaq/EN/PDF/10.19812/j.cnki.jfsq11-5956/ts.20241217003, aliStartDate=null, aliEndDate=null, collectionFlag=false, citedCount=null, citedUrl=null, reference=null)
收藏切换
银耳多糖大豆油Pickering乳液的表征及稳定性研究
收藏切换
PDF下载
雷淼 , 梁键 , 刘爽 , 吴小勇 *
食品安全质量检测学报 | 本期专题：功能性食品与功能性成分 2025,16(7): 157-164
收起
收藏切换
食品安全质量检测学报 | 本期专题：功能性食品与功能性成分 2025, 16(7): 157-164
银耳多糖大豆油Pickering乳液的表征及稳定性研究
全屏
雷淼 , 梁键, 刘爽, 吴小勇*
作者信息
  • 广东药科大学食品科学学院, 中山 528453

    • 雷淼(1998—), 女, 硕士研究生, 主要研究方向为功能性食品。E-mail:

通讯作者:

* 吴小勇(1972—), 男, 博士, 副教授, 主要研究方向为功能性食品。E-mail:
Characterization and stability properties of soybean oil Pickering emulsion stabilized by Tremella fuciformis polysaccharide
Miao LEI , Jian LIANG, Shuang LIU, Xiao-Yong WU*
Affiliations
  • School of Food Science, Guangdong Pharmaceutical University, Zhongshan 528453, China
出版时间: 2025-04-15 doi: 10.19812/j.cnki.jfsq11-5956/ts.20241217003
文章导航
收藏切换
摘要
收起

目的 探究银耳多糖(Tremella fuciformis polysaccharide, TFP)对大豆油Pickering乳液的稳定作用及机制。方法 构建TFP大豆油Pickering乳液, 通过对乳液的粒径分布、流变学特性、热稳定性及贮藏稳定性等特性进行表征, 系统分析TFP浓度对乳液特性的影响。结果 显微观察和粒径分析表明, 当TFP浓度为0.5%时, 液滴尺寸最小, 均一性最高。流变学分析显示TFP大豆油Pickering乳液呈假塑性流体特征, 乳液黏度随温度升高明显下降, 而TFP浓度提高则增加了乳液的黏度, 尤其当剪切速率为0.1 s-1时, TFP浓度为0.5%时乳液表观黏度达516.4400 mPa·s, 是浓度为0.1%时的45倍。在TFP浓度为0.4%和0.5%时, 经95 ℃热处理30 min后, 乳液稳定性仍达(99.03±0.15)%和(91.38±0.70)%, 粒径保持稳定, 表明乳液的热稳定性较好; 储藏14 d后, 0.5%浓度的TFP Pickering乳液无分层现象, 显示出优异的贮藏稳定性。TFP大豆油Pickering乳液的稳定性与TFP浓度呈正相关。结论 TFP通过界面膜增强和空间位阻效应抑制液滴聚集, 从而提高Pickering乳液的稳定性。本研究可为多糖类乳化稳定剂的开发应用提供理论支持和实验参考。

银耳多糖  /  Pickering乳液  /  乳液稳定性  /  流变学

Objective To explore the stabilizing effects and mechanism of Tremella fuciformis polysaccharide (TFP) on soybean oil Pickering emulsion. Methods In this study, TFP was used to construct soybean oil Pickering emulsion. The effects of TFP concentration on emulsion stability were systematically analyzed by characterizing the particle size distribution, rheological properties, thermal stability and storage stability of the emulsion. Results Microscopic observation and particle size analysis indicated that when the TFP concentration was 0.5%, the droplet size was the smallest and the uniformity was the highest. In addition, rheological analysis showed that the Pickering emulsion was characterized by pseudoplastic fluid, and the viscosity of the emulsion decreased significantly with the increase of temperature, while the increase of TFP concentration increased the viscosity of the emulsion. Especially when the shear rate was 0.1 s-1, the apparent viscosity of 0.5% TFP emulsion reached 516.4400 mPa·s, which was 45 times of 0.1% emulsion. When the TFP concentration were 0.4% and 0.5%, after heating treatment at 95 ℃ for 30 min, the emulsion stability still reached (99.03±0.15)% and (91.38±0.70)%, and the particle size remained stable, showing excellent thermal stability. After 14 days of storage, there was no stratification appeared in the 0.5% TFP emulsion, exhibiting excellent storage stability. The results showed that the concentration of TFP was positively correlated with the stability of Pickering emulsion. Conclusion TFP inhibits droplet aggregation through interfacial film enhancement and steric hindrance effects, thereby improving the stability of Pickering emulsions. This study provides theoretical support and experimental reference for the development and application of polysaccharides stabilizers in Pickering emulsions.

Tremlla fuciformis polysaccharide  /  Pickering emulsion  /  emulsion stability  /  rheology
雷淼, 梁键, 刘爽, 吴小勇. 银耳多糖大豆油Pickering乳液的表征及稳定性研究. 食品安全质量检测学报, 2025 , 16 (7) : 157 -164 . DOI: 10.19812/j.cnki.jfsq11-5956/ts.20241217003
Miao LEI, Jian LIANG, Shuang LIU, Xiao-Yong WU. Characterization and stability properties of soybean oil Pickering emulsion stabilized by Tremella fuciformis polysaccharide[J]. Journal of Food Safety & Quality, 2025 , 16 (7) : 157 -164 . DOI: 10.19812/j.cnki.jfsq11-5956/ts.20241217003
正文
收起
0 引言
收起
Pickering乳液是一种由微米或纳米级固体颗粒稳定油水界面的乳液体系, 其制备无需大量使用化学表面活性剂, 在绿色环保, 安全健康方面具有显著优势[1]。目前, 用于稳定Pickering乳液的物质多集中于大分子蛋白和蛋白-多糖复合物[2], 包括玉米醇溶蛋白/果胶复合物[3]、小麦醇溶蛋白/果胶复合物[4]、乳清分离蛋白和菊粉的复合物[5]以及大豆分离蛋白-壳聚糖复合物等[6]。相较大分子蛋白和蛋白-多糖复合物, 天然多糖颗粒因其来源可再生、生物相容性好、制备工艺简便、成本低、安全环保等特点, 在Pickering乳液的制备和应用方面具有更大的潜力[7]。基于天然多糖颗粒的Pickering乳液研究, 不仅为开发绿色、安全的乳化体系提供了科学依据, 也为推动可持续材料在乳液稳定剂领域的应用拓展了新方向[8-9]。
银耳(Tremlla fuciformis), 又名白木耳, 为多孔菌科银耳属(Tremella)真菌银耳的干燥菌核, 是一种深受我国人民喜爱的食用菌。银耳中含有丰富的银耳多糖(Tremella fuciformis polysaccharides, TFP), 具有抗氧化、免疫调节等生理活性[10-11]。TFP是一种由葡萄糖、甘露糖和木糖等组成的酸性杂多糖[12-13]。作为天然来源的高分子化合物, 因其独特的物理化学性质和生物活性, TFP在食品、化妆品和医药领域展现了广泛的应用潜力[14-15]。HOU等[16]研究结果表明, 与阿拉伯树胶、果胶和羧甲基纤维素相比, 银耳粗多糖具有更好的乳化活性和冻融稳定性。TIAN等[17]研究发现, TFP在不同pH条件下均具有较高的乳化稳定性, 适合用于长期贮藏乳液的稳定剂。当前, 关于TFP与大豆油构建Pickering乳液的研究鲜有报道, TFP浓度对Pickering乳液特性及其稳定性的影响也未见系统阐明。本研究利用TFP构建大豆油Pickering乳液, 探究TFP浓度对Pickering乳液粒径、流变学特性以及热稳定性、贮藏稳定性的影响, 以期为开发功能性食品乳液体系提供新思路。
1 材料与方法
收起
1.1 材料、试剂与设备
银耳[无限极(中国)有限公司提供]; 银耳多糖(实验室自制, 采用苯酚硫酸法测得其总糖含量为779.7 mg/g, 体积排阻色谱法测得其重均分子量为75.68×104 g/mol); 大豆油[益海嘉里(武汉)粮油工业有限公司, 批号: 20240612]。
十二烷基硫酸钠(sodium dodecyl sulfate, SDS)(电泳级, 国药集团化学试剂有限公司)。
IKA T25高剪切分散乳化机[艾卡(广州)仪器设备有限公司]; BSA224S电子天平[精度0.0001 g, 赛多利斯科学仪器(北京)有限公司]; MCR102模块化智能高级旋转流变仪(奥地利Anton Paar公司); SB-25-12DT超声波清洗机(宁波新芝生物科技有限公司); BX53荧光显微镜(日本Olympus公司); Nano-ZS激光粒度分析仪(英国Malvern公司); SC-3610低速离心机(安徽中科中佳科学仪器有限公司); L5S紫外-可见分光光度计(上海仪电分析仪器有限公司)。
1.2 实验方法
1.2.1 TFP的制备
参照文献[18]方法, 采用实验室前期相关研究优化得到的多糖制备方法, 干燥银耳子实体经粉碎, 过80目筛, 然后在提取温度100 ℃(沸水浴加热)、液料比30:1 (mL/g)、搅拌转速200 r/min的条件下水提70 min, 水提液经浓缩、醇沉、精制、冷冻干燥得TFP冻干粉。
1.2.2 Pickering乳液的制备
参照文献[19]方法, 精确称取TFP冻干粉0.25 g, 去离子水溶解并定容至50 mL, 制备浓度为0.5% (m:V)的TFP溶液, 然后加水稀释制得浓度分别为0.1%、0.2%、0.3%、0.4%的TFP溶液, 将不同浓度的TFP溶液与大豆油按8:2 (V:V)的比例混合, 然后在10000 r/min下高速剪切均质2 min, 制得不同TFP浓度的Pickering乳液。
1.2.3 Pickering乳液的显微观察
取乳液5 μL, 置于载玻片, 缓慢盖上盖玻片, 然后采用荧光显微镜, 在100倍物镜下观察, 拍照。
1.2.4 Pickering乳液的粒径测定
参考文献[20]稍作修改, 取乳液20 μL, 用去离子水稀释500倍, 采用Nano-ZS激光粒度仪测定乳液粒径(设定温度为25 ℃, 连续相水的折射率为1.333, 分散相TFP的折射率为1.336。
1.2.5 Pickering乳液的流变测量
(1)静态流变测定
参照文献[21]方法, 取乳液20 mL置于仪器测试筒内, 设置应变范围为0.01%~10.00%, 狭缝间距为1.0 mm, 温度为25 ℃, 剪切速率范围为0.01~1000.00 s-1进行测定。收集不同流动曲线的实验数据, 按公式(1)拟合幂律模型:
τ=Kγn
式中, γ为剪切速率, s−1; τ为剪切应力, Pa; K为稠度系数, Pa·sn; n为流动行为指数。
(2)动态流变测定
参照文献[22]方法, 经预实验确定样品线性黏弹区后, 将测试应变设为1%, 角频率扫描测试的范围为1~100 rad/s, 在温度为25 ℃, 通过测量样品的弹性模量(G′)和黏性模量(G′′)进行频率扫描测试。
1.2.6 Pickering乳液的稳定性测定
(1) Pickering乳液的热稳定性
参照文献[23]方法稍作修改。准确量取10 mL不同样品于比色管中, 95 ℃下水浴加热30 min。以0.1% SDS溶液为空白, 在波长500 nm处测定加热前后乳液(稀释500倍)的吸光度值A0和A1, 按公式(2)计算乳液稳定性指数(emulsion stability index, ESI)。
ESI/%=$\frac{{{A}_{1}}}{{{A}_{0}}}$×100%
(2) Pickering乳液的储藏稳定性
参照文献[24]方法稍作修改。取1 mL不同乳液样品于EP管中, 密闭, 室温下静置14 d后观察乳液分层情况, 并测定样品的乳析指数(creaming index, CI), 按公式(3)计算CI:
CI/%=$\frac{{{H}_{\text{E3}}}}{{{H}_{\text{W3}}}}$×100%
式中, HW3为乳化液总高度, cm; HE3为下层乳清层高度, cm。
1.3 数据处理
所有实验重复测定3次, 结果用平均值和标准偏差表示; 运用Microsoft Excel 2019对实验数据进行分析处理, 采用GraphPad prism 8.0.2软件绘图。
2 结果与分析
收起
2.1 TFP浓度对Pickering乳液显微形态的影响
不同浓度TFP大豆油Pickering乳液的显微形态见图1。当TFP浓度为0.1%~0.3%时, 液滴多呈边缘清晰、形状规则的圆形结构, 但液滴尺寸差异较大; 当TFP浓度达到0.4%~0.5%时, 液滴尺寸减小且分布趋于均匀, 当TFP浓度为0.5%时, 液滴尺寸最小, 均一性最高。这是由于在低浓度条件下, 液滴表面的颗粒覆盖率不足, 导致液滴在相互碰撞过程中未被多糖覆盖的部分容易发生聚结, 导致液滴的粒径增大。随着多糖浓度的升高, TFP颗粒在油滴表面形成了致密均匀的界面膜, 有效覆盖油滴并防止液滴间聚集[25]。TFP浓度的增加进一步增强Pickering乳液的稳定性, 一方面, 界面颗粒覆盖率提高; 另一方面, 体系黏度的上升减缓了乳液中油滴的运动速度, 从而降低了液滴间的碰撞概率[25], 这一规律与CASTEL等[26]研究结果相一致。即TFP在Pickering乳液中展现出典型的黏度驱动效应。
2.2 TFP浓度对Pickering乳液粒径的影响
不同浓度TFP大豆油Pickering乳液的粒径及其多分散指数(polymer dispersity index, PDI)见图2。从图2可以看出, 乳液平均粒径随多糖浓度的增加而减小, PDI则先增大后减小, 但差异均没有统计学意义。当TFP浓度较小, 尚未达到临界胶束浓度时, 油滴表面吸附的TFP量不足以完全覆盖油滴, 导致油滴易聚集并形成较大的PDI[27]。随着体系TFP浓度的增加, 有更多TFP可吸附在油滴表面形成界面膜, 因此可以形成粒径更小, 分布更均匀的Pickering乳液。此外, TFP浓度增加导致分子间相互作用力增强, 形成更为致密均匀的网状结构, 减小了粒度分布的不均匀性, 降低了PDI且提升了Pickering乳液的整体稳定性。本研究结果表明, TFP稳定Pickering乳液的机制在于: TFP浓度能够在油滴表面形成均匀致密的界面膜, 通过氢键和空间位阻效应增强乳液稳定性[28]。
2.3 Pickering乳液的流变学性质
2.3.1 黏度曲线和流动曲线
图3A为不同TFP浓度Pickering乳液的黏度曲线, 从图3A可知, 乳液的黏度均随剪切速率增加而下降, 呈现剪切稀化行为, 符合假塑性流体特性[29]。此外, 乳液的表观黏度随着TFP浓度升高而升高, 在剪切速率为0.1 s-1时, TFP浓度为0.1%的Pickering乳液初始黏度为11.4070 mPa·s, 而0.5%浓度时达到516.4400 mPa·s, 这可能是由于糖链和羟基基团增加导致分子间作用力增强, 导致乳液流动性下降和剪切黏度显著提高[30]。TFP浓度为0.5%的黏度是浓度为0.1%时的45倍, 进一步证明浓度对乳液结构稳定性的贡献。综上所述, TFP浓度是调控Pickering乳液黏度和稳定性的关键因素, 较高浓度能显著增强乳液的界面稳定性。
图3B为不同TFP浓度下Pickering乳液的流动曲线, 从图3B可以看出, 剪切应力随剪切速率增加而上升, 随TFP浓度的提高, 而逐渐增大; 当TFP浓度增加到0.5%时, 应力值达到最高。这可能是因为高浓度TFP在油水界面上形成了更为致密的颗粒界面层或空间网络结构, 这种结构可以更有效地抑制乳滴间的聚集与分离, 从而提高乳液的整体稳定性。因此, TFP浓度的增加有助于提升Pickering乳液的稳定性。
表1为经幂律模型拟合的流变参数。结果表明, 当TFP浓度从0.1%增加到0.5%时, K逐渐增大, 表明乳液的黏度随着TFP浓度的升高而增大。相关系数r2均大于0.9900, 表明剪切应力与剪切速率之间的关系能够良好地拟合幂律模型。在0.1%至0.5%范围内, Pickering乳液的n值均小于1, 进一步证明该体系均为非牛顿流体, 这与黏度曲线结果一致(图3A)。
2.3.2 频率扫描
图4A~E展示了不同TFP浓度下Pickering乳液在1%应变条件下的储能模量(G')与损耗模量(G'')随频率变化的关系。从图4示结果可以看出, 随着频率增加, 不同TFP浓度乳液的G'和G''在频率变化中呈现出差异性, 说明Pickering乳液表现出不同的黏弹性特性[31]。在TFP浓度为0.1%的乳液中, 低频下G''大于G', 当频率达到61.06 rad/s时G'和G''曲线相交, 形成凝胶点, 标志着样品从液体行为过渡至弹性主导的弱凝胶状态[32]。这一现象表明, 在低浓度TFP体系中, 液滴间非共价相互作用增强, 局部形成了弱凝胶网络[33]。相较之下, TFP浓度为0.2%~0.5%时, G''始终大于G', 显示出典型的流体特性。在0.2%和0.3% TFP乳液中, 尽管G''随频率增加而持续上升, 但G'在高频区域略有下降, 表明弹性贡献在较高频率下有所减弱。而在0.4%~0.5%浓度的乳液中, G'和G''基本上均随频率增加持续上升, 反映出较高浓度乳液在黏弹性支撑和界面稳定性方面具有优势。图4F展示了不同浓度TFP乳液在角频率下损耗角正切的变化。从图4F中看出, 随着振荡频率增加, 当TFP浓度为0.1%时, tanδ<1, 表现为弹性行为, 具有弱凝胶的性质。当TFP浓度≥0.2%时, G''始终大于G', tanδ>1, 显示出典型的流体特性。综上所述, 随着TFP浓度的增加, 乳液整体表现出更高的黏性主导行为以及更强的界面结构韧性, 有助于提高Pickering乳液的稳定性。
2.3.3 温度对Pickering乳液黏度和流动性的影响
选取中间浓度进行温度对Pickering乳液黏度和流动性影响研究, 结果见图5。图5A展示了TFP浓度为0.3%的Pickering乳液在不同温度下的黏度曲线。由图5A可知, TFP乳液具有高黏度的特点, 且乳液的黏度随着温度升高逐步下降。温度升高乳液分子的布朗运动加强, 液滴间黏聚性减弱, 因此黏度下降。这与GUO等[34]的研究报道一致。图5B展示了TFP浓度为0.3%的Pickering乳液在不同温度下的流动曲线, 从图5B中可以看出TFP乳液的剪切应力随剪切速率增加而增加。采用“幂律定律”, 对不同温度下TFP Pickering乳液的流动数据进行拟合, 流变特性参数见表2。结果表明, 乳液的剪切应力与剪切速率的拟合曲线具有较高相关系数(r2>0.9870), 线性关系较好。不同温度下, 乳液的流动指数均小于1, 具有剪切稀释现象, 即流体的表观黏度随剪切速率的增加而减小, 属于典型的假塑性流体。随温度增加, 乳液稠度系数K逐渐下降, 这与图5观察的Pickering表观黏度随温度变化的规律一致。
2.4 Pickering乳液的热稳定性
不同TFP浓度下, 热处理对粒径、乳液稳定性的影响如图6所示, 结果表明, TFP浓度对乳液热稳定性具有显著调控作用。低浓度(0.1%~0.3%) Pickering乳液在热处理后, 随着浓度降低ESI下降, 粒径增大, 表明热处理削弱了低浓度Pickering乳液的稳定性; 而高浓度0.4%和0.5%乳液经95 ℃加热后ESI分别为(99.03±0.15)%和(91.38±0.70)%, 与加热前基本一致, 显示出较强的热稳定性。同时, 随着浓度的增加, 热处理对Pickering乳液粒径和粒径的影响逐渐减小。上述现象可归因于温度升高分子运动加剧, 液滴间碰撞频率增加。当多糖浓度不足时, 界面膜未能完全包裹油滴, 导致液滴易于聚集和沉淀, 粒径增大, 稳定性降低; 而在高浓度下, TFP在油滴表面形成均匀致密的界面膜, 粒径减小同时ESI增大, TFP有效抵抗热处理引发的液滴聚集, 确保Pickering乳液稳定性不受加热的影响。综上, TFP在0.4%~0.5%浓度下, Pickering乳液表现出优异的热稳定性。
2.5 Pickering乳液的贮藏稳定性
图7展示了不同TFP浓度下Pickering乳液贮藏14 d外观情况。由图7中可以观察到, TFP浓度与Pickering乳液稳定性呈正相关。图7A中, 经过静置1 h后, 各个浓度的TFP溶液均能有效稳定Pickering乳液; 图7B中, 0.5%浓度的TFP Pickering乳液外观几乎保持不变, 没有明显的相分离现象。这表明高浓度TFP具有较好的乳化效果, 其制备得到的Pickering乳液表现出优异的贮藏稳定性。
图8展示了不同TFP浓度下, Pickering乳液的CI值随贮藏时间的变化情况。从图8中可以看出, 随着贮藏时间的延长, 乳液分层现象逐渐加剧, 但较高浓度的TFP减缓了相分离的速度和程度。具体而言, 当浓度为0.1%~0.3%时, 相分离在1 d内发生急剧变化, 该浓度范围内CI从0分别增加到70.75%、63.21%、55.10%; 而在TFP浓度为0.5%时, 贮藏14 d后乳液的CI值仍保持为0。分析表明, 提升TFP浓度可通过两种机制增强Pickering乳液稳定性: (1)高浓度TFP形成更厚的界面膜, 为油滴提供更强的空间位阻效应; (2)TFP提高Pickering乳液黏度, 显著抑制液滴运动。以上结果表明, TFP在较高浓度下可延长Pickering乳液的贮藏稳定性。
3 结论
收起
本研究对TFP大豆油Pickering乳液进行了初步表征并探讨了其稳定机制, 重点分析了多糖浓度对乳液显微形态、粒径分布、流变特性、热稳定性及贮藏稳定性的调控效应。本研究结果表明, TFP在大豆油Pickering乳液中展现出典型的黏度驱动效应。TFP能够在油滴表面形成均匀致密的界面膜, 推测是通过氢键和空间位阻效应增强大豆油Pickering乳液的稳定性。TFP浓度是调控大豆油Pickering乳液黏度和稳定性的关键因素, 在TFP浓度为0.5%时, 能够显著改善大豆油Pickering乳液界面结构的均一性和强度, 增强乳液的热稳定性, 并有助于提高乳液的长期储存稳定性。本研究为TFP作为天然乳化剂在食品体系中的应用提供了实验参考。
基金
收起
  • 广东省教育厅项目(2023KTSCX055)
文献
收起
参考文献 引证文献
排序方式：
[1]
WU J, MA GH. Recent studies of Pickering emulsions: Particles make the difference[J]. Small, 2016, 12(34): 4633-4648.
[2]
YAN X, MA C, CUI F, et al. Protein-stabilized Pickering emulsions: Formation, stability, properties, and applications in foods[J]. Trends in Food Science & Technology, 2020, 103: 293-303.
[3]
吴滋灵, 尹寿伟, 党华. 高内相Pickering乳液荷载生物活性物质的构建[J]. 食品安全质量检测学报, 2021, 12(8): 3367-3373.
WU ZL, YIN SW, DANG H. Fabrication of high internal phase Pickering emulsion loaded with bioactive substances[J]. Journal of Food Safety & Quality, 2021, 12(8): 3367-3373.
[4]
许雪儿, 王孟姣, 张开云, 等. 小麦醇溶蛋白纳米颗粒稳定皮克林乳液的研究[J]. 食品安全质量检测学报, 2023, 14(8): 148-154.
XU XER, WANG MJ, ZHANG KY, et al. Research on Pickering emulsion stabilized by gliadin nanoparticles[J]. Journal of Food Safety & Quality, 2023, 14(8): 148-154.
[5]
陈云洁, 徐艳阳, 周千了, 等. 超声辅助均质制备负载人参皂苷功能型Pickering乳液的工艺优化[J]. 食品安全质量检测学报, 2023, 14(23): 196-205.
CHEN YJ, XU YY, ZHOU QL, et al. Optimization of ultrasonic assisted homogenization for preparation of functional Pickering emulsion loaded with ginsenoside[J]. Journal of Food Safety & Quality, 2023, 14(23): 196-205.
[6]
YANG H, SU Z, MENG X, et al. Fabrication and characterization of Pickering emulsion stabilized by soy protein isolate-chitosan nanoparticles[J]. Carbohydrate Polymers, 2020, 247: 116712.
[7]
REHMAN A, JAFARI SM, TONG Q, et al. Drug nanodelivery systems based on natural polysaccharides against different diseases[J]. Advances in Colloid and Interface Science, 2020, 284: 102251.
[8]
CUI F, ZHAO S, GUAN X, et al. Polysaccharide-based Pickering emulsions: Formation, stabilization and applications[J]. Food Hydrocolloids, 2021, 119: 106812.
[9]
SHAO P, FENG J, SUN P, et al. Recent advances in improving stability of food emulsion by plant polysaccharides[J]. Food Research International, 2020, 137: 109376.
[10]
DENG W, WU L, XIAO Z, et al. Structural characterization and anti-inflammatory activity of polysaccharides from Tremella fuciformis on monosodium urate-stimulated RAW264.7 macrophages[J]. Foods, 2023, 12(24): 4398.
[11]
FU GQ, LI YX, HE Y, et al. Extraction, structure and bioactivity of Tremella fuciformis polysaccharides: A review[J]. Food & Medicine Homology, 2024, 2(2025): 9420038,
[12]
SHI X, FENG J, WANG S, et al. Primary structure, physicochemical properties, and digestive properties of four sequentially extracted polysaccharides from Tremella fuciformis[J]. Journal of Food Composition and Analysis, 2023, 115: 105005.
[13]
YUAN H, DONG L, ZHANG Z, et al. Production, structure, and bioactivity of polysaccharide isolated from Tremella fuciformis[J]. Food Science and Human Wellness, 2022, 11(4): 1010-1017.
[14]
WOZNIAK B, GHUDZINSKA J, SZCZYGLEWWSKA P, et al. Optimization of the composition of a cosmetic formulation containing Tremella fuciformis extract (fungi)[J]. Cosmetics, 2023, 10(3): 82.
[15]
YAN Y, WANG M, CHEN N, et al. Isolation, structures, bioactivities, application and future prospective for polysaccharides from Tremella aurantialba: A review[J]. Frontiers in Immunology, 2022, 13: 1091210.
[16]
HOU F, YANG S, MA X, et al. Characterization of physicochemical properties of oil-in-water emulsions stabilized by Tremella fuciformis polysaccharides[J]. Foods, 2022, 11(19): 3020.
[17]
TIAN L, ROOS YH, GOMEZ LG, et al. Tremella fuciform polysaccharides: Extraction, physicochemical, and emulsion properties at different pHs[J]. Polymers, 2023, 15(7): 1771.
[18]
许海林, 吴小勇, 聂少平, 等. 黑木耳多糖提取工艺优化及其对小鼠巨噬细胞功能的影响[J]. 食品科学, 2016, 37(10): 100-104.
XU HL, WU XY, NIE SP, et al. Optimization of extraction conditions of crude polysaccharide from Auricularia auricular and its effects on the functions of mouse peritoneal macrophages[J]. Food Science, 2016, 37(10): 100-104.
[19]
WANG H, ZHANG M, HU J, et al. Sustainable preparation of surface functionalized cellulose nanocrystals and their application for Pickering emulsions[J]. Carbohydrate Polymers, 2022, 297: 120062.
[20]
HAMDANI AM, WANI IA, BHAT NA. Sources, structure, properties and health benefits of plant gums: A review[J]. International Journal of Biological Macromolecules, 2019, 135: 46-61.
[21]
KONGJAROEN A, METHACANON P, GAMONPILAS C. On the assessment of shear and extensional rheology of thickened liquids from commercial gum-based thickeners used in dysphagia management[J]. Journal of Food Engineering, 2022, 316: 110820.
[22]
WANG X, CHEN Y, DONG M, et al. Comparisons of shear and extensional rheological properties of Tremella polysaccharide with commercial thickeners at different IDDSI levels for dysphagia management[J]. Food Hydrocolloids, 2024, 156: 110377.
[23]
缪雨雁, 曹燕, 立静芝, 等. 不同黏度多糖阿拉伯胶和瓜尔胶对肌原纤维蛋白乳化性质的影响[J]. 食品科学, 2023, 44(6): 57-64.
MIAO YY, CAO Y, LI JZ, et al. Effects of arabic gum and guar gum, polysaccharides with different viscosity, on the emulsifying properties of myofibrillar protein[J]. Food Science, 2023, 44(6): 57-64.
[24]
AHSAN HM, ZHANG X, LI Y, et al. Surface modification of microcrystalline cellulose: Physicochemical characterization and applications in the stabilization of Pickering emulsions[J]. International Journal of Biological Macromolecules, 2019, 132: 1176-1184.
[25]
HUANG X, KAKUDA Y, CUI W. Hydrocolloids in emulsions: Particle size distribution and interfacial activity[J]. Food Hydrocolloids, 2001, 15(4-6): 533-542.
[26]
CASTEL V, RUBIOLO AC, CARRARA CR. Droplet size distribution, rheological behavior and stability of corn oil emulsions stabilized by a novel hydrocolloid (Brea gum) compared with gum arabic[J]. Food Hydrocolloids, 2017, 63: 170-177.
[27]
ZHAO J, WEI T, WEI Z, et al. Influence of soybean soluble polysaccharides and beet pectin on the physicochemical properties of lactoferrin-coated orange oil emulsion[J]. Food Hydrocolloids, 2015, 44: 443-452.
[28]
XU Y, WANG S, XIN L, et al. Interfacial mechanisms, environmental influences, and applications of polysaccharide-based emulsions: A review[J]. International Journal of Biological Macromolecules, 2024, 293: 139420.
[29]
YUE M, HUANG M, ZHU Z, et al. Effect of ultrasound assisted emulsification in the production of Pickering emulsion formulated with chitosan self-assembled particles: Stability, macro, and micro rheological properties[J]. Food Science and Technology, 2022, 154: 112595.
[30]
BAI L, HUAN S, LI Z, et al. Comparison of emulsifying properties of food-grade polysaccharides in oil-in-water emulsions: Gum arabic, beet pectin, and corn fiber gum[J]. Food Hydrocolloids, 2017, 66: 144-153.
[31]
TORRES MD, HALLMARK B, WILSON DI. Effect of concentration on shear and extensional rheology of guar gum solutions[J]. Food Hydrocolloids, 2014, 40: 85-95.
[32]
WU Y, CUI SW, WU J, et al. Structure characteristics and rheological properties of acidic polysaccharide from boat-fruited sterculia seeds[J]. Carbohydrate Polymers, 2012, 88(3): 926-930.
[33]
WANG W, JI S, XIA Q. Influence of carboxymethyl cellulose on the stability, rheology, and curcumin bioaccessibility of high internal phase Pickering emulsions[J]. Carbohydrate Polymers, 2024, 334: 122041.
[34]
GUO Q, ZHU X, ZHEN W, et al. Rheological properties and stabilizing effects of high-temperature extracted flaxseed gum on oil/water emulsion systems[J]. Food Hydrocolloids, 2021, 112: 106289.
2025年第16卷第7期
PDF下载
343
162
引用本文
BibTeX
文章信息
doi: 10.19812/j.cnki.jfsq11-5956/ts.20241217003
  • 接收时间：2024-12-17
  • 首发时间：2025-07-19
  • 出版时间：2025-04-15
补充材料
相关文章
文章信息
作者
出版历史
  • 收稿日期：2024-12-17
基金
广东省教育厅项目(2023KTSCX055)
作者信息
    广东药科大学食品科学学院, 中山 528453

通讯作者:

* 吴小勇(1972—), 男, 博士, 副教授, 主要研究方向为功能性食品。E-mail:
参考文献
分享链接
https://castjournals.cast.org.cn/joweb/spaq/CN/10.19812/j.cnki.jfsq11-5956/ts.20241217003
分享至
全文二维码

扫描看全文

引用本文
BibTeX
本文的引用情况
2种不同金属材料的力学参数
科
Family		 属数
Number of
genus		 种数
Number of
species		 占总种数比例
Percentage of
total species (%)		 属
Genus		 种数
Number of
species		 占总种数比例
Percentage of total
species (%)
鹅膏菌科Amanitaceae 2 11 5.26 鹅膏菌属 Amanita 10 4.78
小菇科 Mycenaceae 2 12 5.74 丝盖伞属 Inocybe 5 2.39
多孔菌科 Polyporaceae 8 14 6.70 蜡蘑属 Laccaria 5 2.39
红菇科 Russulaceae 3 23 11.00 小皮伞属 Marasmius 6 2.87
小菇属 Mycena 11 5.26
光柄菇属 Pluteus 5 2.39
红菇属 Russula 17 8.13
栓菌属 Trametes 5 2.39
关闭全屏
相关链接
论文
最新文章
热读文章
热点专题
内参
蓝皮书
产业发展报告
传播力报告
期刊分级目录
资讯
学术新闻
行业新闻
学术会议
行业会议
关于
关于我们
联系我们
北京市海淀区学院南路86号
100081
010-62199257
qkjq@cast.org.cn

中国科学技术协会版权所有 京ICP 备10216604号-4 海淀分局备案 1101084647
科技导报社主办 中国科协信息中心技术支持