由可变形软颗粒形成的Mickering界面具有完全不同的稳定机制，与Pickering界面相比具有更广泛的材料选择性以及更灵活的环境响应特性。目前，其相关理论的建立主要以具有“煎蛋”结构的微凝胶为模型。而具有其他结构特征的微凝胶，特别是基于天然高分子的微凝胶的界面稳定机制目前尚未被建立，使得这一理论难以在食品领域应用。本项目以天然海藻酸钠为材料，制备具有不同结构特征的海藻酸钠微凝胶，通过深入研究其在油-水界面上的形变行为对其乳化行为的影响，揭示其界面形变行为、界面吸附行为以及乳液稳定性三者之间的关联机制，建立利用天然多糖微凝胶稳定食品乳液的理论和方法。本项目的开展既是对现有Mickering界面稳定理论的丰富和发展，也为这一理论在食品领域的应用做有效的探索，具有较大的理论意义和实践意义。

Mickering interface, which composited by the deformable soft particles, has a totally different interfacial stabilization mechanism. Compared with Pickering interface, the Mickering stabilizer has a wider source, and the interface has a more smarter stimulate-response property. So far, the theories about Mickering interface are almost developed based on microgels with a “fried-egg” structure. The interfacial stabilization mechanisms of the microgels with different structure, especially natural polymer-based microgels, has not been established at the moment, witch made the application of the Mickering theories in food industry be difficult. In this program, the natural sodium alginate is choose to prepare microgels with different structural properties. Effect of the interfacial deformation of the microgels on their interfacial adsorption behavior and emulsifying behavior will be discussed profoundly, and the coorelation mechanisms between the interfacial deformation behavior, interfacial adsorption behavior and the emulsion stability of the microgels will be clarified, aim to establish the theory and methods of using natural polysaccharide microgels to stabilize food emulsions. The implementation of this program is not only the supplementing and developing of the existing theory, but also an effective exploration for applying this theory in food industry, and it has great value in academic and practical area.