中文摘要：

食品功能性脂质多存在不溶于水和氧化稳定性差等缺点,采用油水界面技术制备乳液作为功能性脂质的载体,可提高功能性脂质的稳定性和生物利用度,扩大其在食品领域的应用。食品胶体结构复杂,分子构象多种多样,形成的界面结构对功能性脂质的化学稳定性有重要影响。从决定乳液结构和性质的乳化剂种类、乳液颗粒粒径分布、界面吸附特性等方面综述了乳液体系对功能性脂质稳定性的影响,为设计基于食品胶体乳液技术的功能性脂质载体提供理论支持。

英文摘要：

Most of the functional lipids are low water-soluble and oxidizable. The lipids coated by hydrocolloids in oil-in-water emulsion could improve their oxidation stability and bioavailability,expanding the application in food industry. Hydrocolloids are complicated with high molecular weight and conformation. The stability of emulsion containing functional lipids is affected by the interfacial properties formulated by hydrocolloids. The effect on the stability of functional lipids in terms of the structure and properties of emulsion system were reviewed,which determined by emulsifier type,particle size and distribution,interfacial structure and properties,etc. The theoretical foundation was provided in designing the capsulation system based on the emulsion technology.