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Corresponding Author(s)

艾民珉(1993—), 男, 华南农业大学首聘副教授, 博士。E-mail: scauaiminmin@scau.edu.cn

Abstract

Egg white, valued for its high protein content and superior food functional properties, is widely utilized in food processing. The amphiphilic structure and surface activity of egg white proteins enable effective adsorption at oil-water interfaces, reducing interfacial tension and forming stable interfacial films. Therefore, egg white proteins exhibit a robust interfacial regulation capacity in emulsion systems. This review systematically outlines the characteristics and formation mechanisms of multi-scale emulsion systems of egg white proteins (nano-emulsions, Pickering emulsions, and high internal phase Pickering emulsions). Additionally, a summary is presented of the research progress on the chemical/physical modification mechanisms of egg white emulsification performance, as well as their role in modifying egg white emulsification properties.

Publication Date

4-3-2026

First Page

206

Last Page

215

DOI

10.13652/j.spjx.1003.5788.2025.80392

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