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Research progress on formation and application of starch-based emulsion-filled gel
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Yu-Jia HOU, Xiao-Qi ZHAO, Pei-Qi ZHENG, Jing-Yin MA, Han-Yu YANG, Zi-Yan WANG, Rong-Rong CUI, Huan RAO, Xue-Qiang LIU, Dan-Dan ZHAO, Xia ZHAO*, Jian-Xiong HAO*
Journal of Food Safety & Quality | 2026, 17(12) : 189 - 198
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Journal of Food Safety & Quality | 2026, 17(12): 189-198
• Food Analysis and Detection •
Research progress on formation and application of starch-based emulsion-filled gel
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Yu-Jia HOU, Xiao-Qi ZHAO, Pei-Qi ZHENG, Jing-Yin MA, Han-Yu YANG, Zi-Yan WANG, Rong-Rong CUI, Huan RAO, Xue-Qiang LIU, Dan-Dan ZHAO, Xia ZHAO*, Jian-Xiong HAO*
Affiliations
  • College of Food Science and Biology, Hebei University of Science and Technology, Shijiazhuang 050000, China
doi: 10.19812/j.cnki.jfsq11-5956/ts.20260429005
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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.

emulsion gel  /  polysaccharides  /  fat substitute  /  biological activity  /  structure
侯雨佳, 赵晓琪, 郑佩琦, 马静银, 杨涵钰, 王紫嫣, 崔荣荣, 饶欢, 刘学强, 赵丹丹, 赵霞, 郝建雄. 淀粉基乳液填充凝胶的形成及其应用研究进展. 食品安全质量检测学报, 2026 , 17 (12) : 189 -198 . DOI: 10.19812/j.cnki.jfsq11-5956/ts.20260429005
Yu-Jia HOU, Xiao-Qi ZHAO, Pei-Qi ZHENG, Jing-Yin MA, Han-Yu YANG, Zi-Yan WANG, Rong-Rong CUI, Huan RAO, Xue-Qiang LIU, Dan-Dan ZHAO, Xia ZHAO, Jian-Xiong HAO. Research progress on formation and application of starch-based emulsion-filled gel[J]. Journal of Food Safety & Quality, 2026 , 17 (12) : 189 -198 . DOI: 10.19812/j.cnki.jfsq11-5956/ts.20260429005
Year 2026 volume 17 Issue 12
7
1
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doi: 10.19812/j.cnki.jfsq11-5956/ts.20260429005
  • Receive Date:2026-04-29
  • Online Date:2026-11-05
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  • Received:2026-04-29
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    College of Food Science and Biology, Hebei University of Science and Technology, Shijiazhuang 050000, China
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表12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
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