Development of emulsion-based edible inks for 3D printing applications: Pickering emulsion gels

Wang, Chenxi; Yan, Ruyu; Li, Xiaojing; Sang, Shangyuan; McClements, David Julian; Chen, Long; Long, Jie; Jiao, Aiquan; Wang, Jinpeng; Qiu, Chao; Jin, Zhengyu

doi:10.1016/j.foodhyd.2023.108482

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Development of emulsion-based edible inks for 3D printing applications: Pickering emulsion gels

Author(s): Chenxi Wang , Ruyu Yan , Xiaojing Li , Shangyuan Sang , David Julian McClements , Long Chen , Jie Long , Aiquan Jiao , Jinpeng Wang , Chao Qiu , Zhengyu Jin

Publication date Created: May 2023

Publication date (Print): May 2023

Journal: Food Hydrocolloids

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Formation, stability and properties of multilayer emulsions for application in the food industry

Demet Güzey, D McClements (2006)

The formation of multilayered interfaces around oil droplets in oil-in-water emulsions provides food technologists with a novel means of improving the quality and stability of many food products, as well as the ability to develop novel encapsulation and delivery systems. This article reviews the basic principles of multilayer emulsion formation, discusses the factors that influence the characteristics of the interfaces formed, and highlights the relationship between interfacial properties and emulsion functionality. Finally, it highlights some potential applications of the multilayer emulsion technology in the food industry for improving the stability of emulsions to environmental stresses or for developing controlled or triggered release systems.