This review considers the most recent developments in supramolecular and supraparticle
structures obtained from natural, renewable biopolymers as well as their disassembly and …

Recently, there have been increasing demand for the application of Pickering emulsions in
various industries due to its combined advantage in terms of cost, quality and sustainability …

Organic particles are increasingly being utilized instead of inorganic ones to form and
stabilize Pickering emulsions for food applications. In particular, polysaccharide-based …

Nanocelluloses (ie, bacterial nanocellulose, cellulose nanocrystals, and cellulose
nanofibrils) are cellulose‐based materials with at least one dimension in the nanoscale …

This work aimed to investigate the feasibility of fabricating food-grade Pickering emulsions
stabilized by soy protein isolate-chitosan (SPI-CS) nanoparticles. The SPI-CS nanoparticles …

Oil-in-water Pickering emulsions were successfully prepared via high-energy
microfluidization using cellulose nanocrystals (CNC) as interfacial stabilizers. The influence …

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 …

Stability of nanofluids along with their promising properties has led to wide applications of
nanoparticles (NPs) in enhanced oil recovery (EOR) projects. Nanofluids that are colloidal …

Nano cellulose has attracted more attentions as promising stabilizer candidate for Pickering
emulsions due to its renewable and biocompatible properties. In this work, spherical …

Dietary fat in food matrix plays an important role in improving the bioaccessibility of lipophilic
micronutrients. Conventionally, surfactants and amphiphilic biopolymers have been used to …