An increased interest in Pickering emulsions has emerged over the last 15 years, mainly
related to their very attractive properties compared to regular emulsions, namely their …

Background The food industry is constantly attempting to develop better products that will
have a positive effect on health (commonly known as functional foods). In this respect …

Pickering emulsions are surfactant‐free dispersions of two immiscible fluids that are
kinetically stabilized by colloidal particles. For ecological reasons, these systems have …

Surfactants are usually used for the preparation of emulsions. Potential drawbacks on the
human body or on the environment can be observed for some of them (eg skin irritation …

We report the preparation of o/w emulsions stabilised by microcrystals of cyclodextrin–oil
inclusion complexes. The inclusion complexes are formed by threading cyclodextrins from …

Lactobacillus dellbrueckii cultured in MRS and harvested in the late log phase was
entrapped in the inner aqueous phase of a water-in-oil-in-water (W 1/O/W 2) Pickering …

This study aimed to fabricate food-grade Pickering emulsions stabilized by chitosan-phytic
acid-β-cyclodextrin (CS-PA-CD) nanoparticles. The CS-PA-CD nanoparticles were …

Cyclodextrins (CDs) are oligosaccharides, comprising 6 (α), 7 (β), or 8 (γ) glucose residues,
used to prepare oil-in-water emulsions and improve oil stability towards degradation. In this …

The interest in the production of foods enriched with vitamins, in order to prevent diseases
related with their deficiency, has recently increased. However, the low stability and the low …

The beany flavor of pea protein limits its application in the food industry. This study aimed at
addressing this problem by combining the advantages of solid-based spray drying …