皮克林乳液兼具活性物输送、低热量和质地改良功能，有望成为新一代功能性食品配料。食品级皮克林乳液的研究处于探索阶段，是食品胶体领域的研究热点和挑战。本项目突破现有乳液在活性物质输送方面的局限性，探索以蛋白颗粒稳定的皮克林乳液构建一类抗氧化的活性物质输送载体。本项目围绕zein自组装展开, 探索并构建一类zein胶体颗粒稳定的皮克林乳液，并试图设计界面结构构建抗氧化的乳液、油胶（粉），探明其有效形成途径。研究内容：①通过操控zein胶体颗粒的界面组装构建皮克林乳液，阐明乳液形成机理；②利用zein与抗氧化剂共组装构建抗氧化的皮克林乳液、油胶（粉），建立界面层结构与乳液、油胶（粉）氧化稳定性间的关系；③建立界面结构与活性物质的生物利用度之间的关系，明确乳液、油胶（粉）的构效关系。通过本研究可望在理论上阐明抗氧化皮克林乳液、油胶（粉）的形成机理，在应用上为创新功能性食品研发提供全新的技术解决手段。

Pickering emulsion has the potential for texture modification, calorie reduction and bioactive compound delivery. However, most of pickering emulsions were stabilized by inorganic particles, and their usages in food industry were extensively restricted. A challenge in the field of food colloids is to identify microparticles and nanoparticles that are effective as emulsion stabilisers and also acceptable for use in food applications. The objective of this research is to fabricate novel Pickering emulsions stabilized by food protein-based colloid particles to overcome the limitation of existing emulsions serving as vihicles for bioactives. This work will be performed to explore the effective formation pathway for fabricating novel Pickering emulsions via zein colloid partricles produced by antisolvent approach, and zein colliod particles loaded with antioxidant (e.g curcumin) will be used to design antioxidant oil-water interface to produce antioxidant Pickering emulsion, and functinal oil gel (powder). The related structure-function relationship of the resultant Pickering emulsion and oil gel (powder) will be carefully established. i) Fabrication of zein colloid particles-stabilized Pickering emulsions via manipulating the interface behivor of zein colloid particles. The formation pathway of the Pickering emlsion will be investigated to explore the key approach for the formation of these emulsions. The oil-water interface framework will be carefully desined to manipulate the properties of obtained pickering emulsion, and the related mechanism will be discussed. ii) Fabrication of antioxidant Pickering emulsion using antioxidant zein colloid particles produced by the synchronous-assembly approach of zein and antioxidants. The possible relationship between oxidation stabilization and interface architecture (including compositions) will be carefully discussed. iii) Digestbility of antioxidant Pickering emulsion and functinal oil gel (powder). The rate of digestion for oil and inteface zein was be investigated. The possible relationship between interface architecture and the bioavailability of bioactives (e.g PUFAs) will be elucidated to disclose the structure-funciton relationship of the related Pickering emulsion, and oil gel (powder). Theoretically, this kind research can demostrate the possible formation pathway for antioxidant Pickering emulsion stabilized by zein colloid particles. Furthermore, it can provide a entirely new technique approach for designing novel functional foods.