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Natural Colloids in Bioemulsions: A Review of the Production, Stabilization and Processing of Milk Fat Globules.

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Title: Natural Colloids in Bioemulsions: A Review of the Production, Stabilization and Processing of Milk Fat Globules.
Authors: Yan, Guosen1 (AUTHOR), Li, Yue1 (AUTHOR), Wang, Shiran1 (AUTHOR), Li, Yang2 (AUTHOR), Li, Yan3 (AUTHOR) liyan@btbu.edu.cn, Zhang, Liebing1 (AUTHOR) lbzhang@cau.edu.cn
Source: Food Reviews International. 2025, Vol. 41 Issue 5, p1608-1629. 22p.
Subjects: Colloidal stability, Dairy processing, Technological innovations, Colloids, Biological systems, Milkfat, Dairy products
Abstract: Milk is a natural emulsion system of biological origin, designed to provide the nutrients that are essential to early life. In the science of food colloids, new emulsions are developed bionically to meet different needs by utilizing the known structure and composition of natural milk fat globules (MFG). The natural colloidal systems and biological properties of MFG are especially valuable and instructive, particularly their stable delivery of nutrients within complex systems. However, the colloidal properties of MFG are influenced by multiple physical and biological factors, and milk processing can further alter and disrupt these properties. Moreover, the demand for colloidal properties varies from product to product, and a deeper understanding of the variability of colloids will help in the development of future foods. The production, structure and composition of MFG, as well as the key factors affecting their colloidal properties, were reviewed and are presented in this paper; the destructive effects and mechanisms of different processing on the colloidal properties of emulsion spheres are summarized; and the effects of the application of emerging technologies on colloidal properties are also briefly discussed, thus providing a comprehensive understanding of the potential links between MFG colloidal properties and dairy product quality. [ABSTRACT FROM AUTHOR]
Copyright of Food Reviews International is the property of Taylor & Francis Ltd and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)
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  Label: Title
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  Data: Natural Colloids in Bioemulsions: A Review of the Production, Stabilization and Processing of Milk Fat Globules.
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  Data: <searchLink fieldCode="JN" term="%22Food+Reviews+International%22">Food Reviews International</searchLink>. 2025, Vol. 41 Issue 5, p1608-1629. 22p.
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  Data: <searchLink fieldCode="DE" term="%22Colloidal+stability%22">Colloidal stability</searchLink><br /><searchLink fieldCode="DE" term="%22Dairy+processing%22">Dairy processing</searchLink><br /><searchLink fieldCode="DE" term="%22Technological+innovations%22">Technological innovations</searchLink><br /><searchLink fieldCode="DE" term="%22Colloids%22">Colloids</searchLink><br /><searchLink fieldCode="DE" term="%22Biological+systems%22">Biological systems</searchLink><br /><searchLink fieldCode="DE" term="%22Milkfat%22">Milkfat</searchLink><br /><searchLink fieldCode="DE" term="%22Dairy+products%22">Dairy products</searchLink>
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  Data: Milk is a natural emulsion system of biological origin, designed to provide the nutrients that are essential to early life. In the science of food colloids, new emulsions are developed bionically to meet different needs by utilizing the known structure and composition of natural milk fat globules (MFG). The natural colloidal systems and biological properties of MFG are especially valuable and instructive, particularly their stable delivery of nutrients within complex systems. However, the colloidal properties of MFG are influenced by multiple physical and biological factors, and milk processing can further alter and disrupt these properties. Moreover, the demand for colloidal properties varies from product to product, and a deeper understanding of the variability of colloids will help in the development of future foods. The production, structure and composition of MFG, as well as the key factors affecting their colloidal properties, were reviewed and are presented in this paper; the destructive effects and mechanisms of different processing on the colloidal properties of emulsion spheres are summarized; and the effects of the application of emerging technologies on colloidal properties are also briefly discussed, thus providing a comprehensive understanding of the potential links between MFG colloidal properties and dairy product quality. [ABSTRACT FROM AUTHOR]
– Name: AbstractSuppliedCopyright
  Label:
  Group: Ab
  Data: <i>Copyright of Food Reviews International is the property of Taylor & Francis Ltd and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract.</i> (Copyright applies to all Abstracts.)
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        Value: 10.1080/87559129.2025.2450272
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        Type: general
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      – SubjectFull: Technological innovations
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      – SubjectFull: Dairy products
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      – TitleFull: Natural Colloids in Bioemulsions: A Review of the Production, Stabilization and Processing of Milk Fat Globules.
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            NameFull: Yan, Guosen
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              M: 06
              Text: 2025
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