Emulsion-filled gel is a structure where oil droplets are encapsulated by a gel network. It combines the dispersion and encapsulation functions of emulsions with the structural stability of gel networks, enhancing system stability, texture and bioactive compound delivery. This system has demonstrated broad application prospects in industries such as food, pharmaceuticals and cosmetics. Starch, being widely available, low-cost and biocompatible,performs no enzymolysis reaction in the stomach digestion stage, high stability to pH and ionic strength. The starch-based emulsion-filled gel shows significant structural advantages in the intestinal targeting delivery of functional factors and fat tissue substitute, and it has become a research hotspot in the related fields. Their functional properties of starch-based emulsion-filled gel are closely related to internal structure, which is influenced by the starch gel matrix, oil composition and interactions. Previous studies focuses on starch gel properties, emulsion stability, functional compound delivery and fat replacement, but comprehensive reviews on formation mechanisms,regulatory factors and applications remain limited. This article summarized the formation mechanism of the system,the influencing factors, as well as its application in the delivery of functional factors and fat substitution to provide a theoretical reference for the processing, utilization and functional design of starch-based emulsion-filled gels.
| 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 |