Recently, researchers from Dairy Processing and Quality Control Innovation Team of Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (IFST-CAAS), systematically reviewed the regulatory mechanism of fat globule interfacial properties on the storage stability and aeration performance of high-fat emulsions. The related work was published in the top international journal Advances in Colloid and Interface Science (JCR Q1, IF = 23.7). Yue Li, a 2024‑enrolled CAAS‑WUR joint PhD candidate, serves as the first author of the article. Associate Prof. Yunna Wang from IFST and Prof. Kasper A. Hettinga from Wageningen University & Research are the corresponding authors.

High-fat dairy emulsions are widely applied in the bakery and beverage industries for their distinctive texture and functional properties, yet confront the core challenge of long-term storage stability and desirable aeration performance. This review focuses on the interfacial properties of such systems, systematically elaborating on the formation, structural features and characterization methods of oil-water (O–W) interfacial layers in emulsions and oil-water-air (O-W-A) interfacial layers in foams. It highlights the pivotal role of interfacial layers in regulating kinetic stability, while noting the intrinsic thermodynamic instability of these systems that induces emulsion destabilization (flocculation, coalescence, creaming) and foam deterioration (drainage, coalescence, disproportionation). The review further summarizes key factors modulating interfacial properties and, in turn, emulsion stability and aeration performance, including compositional (milk proteins, emulsifiers, polysaccharides, milk fat crystals), processing (thermal treatment, homogenization) and environmental (pH, ionic strength) factors.

Looking ahead, future efforts should focus on elucidating the dynamic interfacial evolution during processing and long-term storage, and developing data-driven predictive models by integrating existing knowledge. Overall, this review constructs a comprehensive framework for understanding the interfacial properties of high-fat dairy emulsions, providing actionable insights to advance product innovation and meet market demands for tailored dairy emulsion performance.

This research was funded by the National Natural Science Foundation of China, the China National Dairy Industry and Technology System, among other grants.

Original article link：https://doi.org/10.1016/j.cis.2026.104003