Yue Li, Xiaolu Geng, Guosen Yan, Hairan Ma, Shuwen Zhang, Jiaping Lv, Kasper A. Hettinga, Yunna Wang, Xiaoyang Pang
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 (OW) 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.