The stability of Pickering emulsions can be improved by the synergistic action of colloidal
particles and small molecule emulsifiers. In addition, the interaction between particles and …

Particle-stabilized Pickering emulsions pose several challenges to scientists researching
food delivery systems. This study investigated Pickering emulsions co-stabilized by zein …

Pickering emulsions are increasingly being explored for their potential applications within
the food industry. However, the stability of these emulsions is often limited when stabilized …

Recently, Pickering emulsions have attracted extensive interests due to their advantages of
“surfactant-free” and sustained delivery for bioactives. However, developing natural …

Studies have shown that covalent and non-covalent zein–polyphenol complexes exhibit
significant differences in structure and properties, but their effects on the characteristics of …

Pickering emulsions stabilized by food-compatible particles have drawn researchers'
attention in recent years. In this study, we have fabricated Pickering emulsions stabilized by …

Zein colloidal nanoparticles can adsorb at the oil–water interface to form Pickering emulsion.
However, zein Pickering emulsion is usually not stable due to the poor wettability of zein …

In this paper, we demonstrate the use of gliadin/chitosan complex particles (GCCPs) as
particulate stabilizers of oil-in-water emulsions of natural oils and water. For this purpose, we …

In this study, zein/carboxymethyl dextrin nanoparticles (ZCPs) were used as stabilizers to
prepare Pickering emulsions. The contact angle (θ) of ZCPs with a mass ratio of 2: 1 (zein …

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 …