In recent years, biopolymer-based colloidal particles have been utilized to fabricate
Pickering emulsions, which have attracted widespread attention due to their higher stability …

Pickering emulsion is a type of emulsion that uses solid particles or colloidal particles as
emulsifiers instead of surfactants to anchor at the oil-water interface. Its unique properties …

This investigation elucidated stabilization of high internal phase Pickering emulsion gels
(HIPPEGs) on the basis of oil-water interfacial adsorption properties of particles. The …

The essential oil Pickering emulsions stabilized by zein and chitosan nanoparticles (ZCPs)
were investigated. ZCP stabilized Pickering emulsions encapsulating citral and/or …

The 4D printing of a Pickering emulsion stabilized by citrus pectin/β-Cyclodextrin (β-CD)
complexes was realized utilizing pH-sensitive curcumin. The fabrication, microstructure, and …

A soy hull polysaccharide (SHP) and hydrophilic silica particle system has been proven to
be effective emulsifiers for forming and stabilizing food emulsions. Adsorption of the SHP …

This paper aimed to review the research on emulsion formation, stability, chemical
demulsification, and hydrophilic–lipophilic balance in chemical studies and other aspects …

The development of high-performance edible particles for stabilizing gel-like Pickering
emulsions has attracted increasing attention due to their high storage stability and potential …

In this paper, the esterification modification of different kinds of starches such as waxy maize,
normal maize, high-amylose maize, cassava and potato in high temperature closed system …

Mixing-induced nanoprecipitation (MINP) is an efficient, controllable, scalable, versatile, and
cost-effective technique for the preparation of nanoparticles. In addition to the formulation of …