Most food-grade Pickering particles nowadays are prepared using purified single-compound
substances as starting materials. Fabrication of sustainable and multifunctional particles …

The type of oil used and the introduction of bioactive compounds could strongly influence
the microstructure and physicochemical properties of Pickering emulsions, which have yet to …

BACKGROUND Pickering emulsions stabilized by multicomponent particles have attracted
increasing attention. Research on characterizing the digestion and health benefit effects of …

New Pickering emulsion stabilizer LS/XG-NPs (Lotus root starch/xanthan gum
nanoparticles) was prepared via autoclaving-cooling method followed by combination with …

In recent years, emulsions stabilized by solid particles (known as Pickering emulsions) have
gained considerable attention due to their excellent stability and for being environmentally …

Supporting the need for sustainable food products, this study aims to develop plant-based
Pickering emulsions (PBPEs) using oat flour with and without mild chemical treatment …

Food-grade high internal-phase Pickering emulsions (HIPPEs) stabilized by solid or
colloidal particles with different advantages have attracted extensive attention nowadays …

This study was conducted to prepare walnut protein isolate nanoparticles (nano-WalPI) by
pH-cycling, combined with the ultrasound method, to investigate the impact of various nano …

Pickering emulsions, which are stabilized by particles, have gained considerable attention
recently because of their extreme stability and functionality. A food-grade particle is …

Pickering stabilizers with additional antioxidant, photostabilizing, and metal-chelating
properties are suitable for structuring multifunctional Pickering emulsion systems. Tannic …