Food proteins can be readily converted into particles and used to produce food grade
Pickering emulsions, including normal Pickering emulsions (PEs) and high internal phase …

A few protein-and polysaccharide-based particles can function as effective stabilisers in
multi-phase food systems. Combining both polymer-based particles and tailoring the …

The versatility of colloidal particles endows the particle stabilized or Pickering emulsions
with unique features and can potentially enable the fabrication of a wide variety of derived …

The food industry is one of the major users of emulsion technology, as many food products
exist in an emulsified form, including many dressings, sauces, spreads, dips, creams, and …

Background High internal phase emulsions (HIPEs) have internal phase volume fractions
exceeding the close-packing limit (around 74%), which leads to semi-solid characteristics …

Background Interest in high internal-phase emulsions, a type of highly concentrated
emulsion system, has rapidly increased in the food industry. However, traditional stabilizers …

In this study, the feasibility of the mayonnaise-like high internal phase Pickering emulsions
(HIPPEs) prepared by phosphorylated perilla protein isolate-chitosan composite …

In this study, the gelatin crosslinked by Transglutaminase (TG) was applied to stabilize food-
grade high internal phase emulsions (HIPEs) by a facile one-step method. The influence of …

Background Protein nanoparticles are promising candidates for the preparation and
stabilization of Pickering emulsions. The research and development of protein nanoparticles …

With the increasing global demand for clean-label and sustainable emulsifiers that are
suitable for use in agrochemicals, personal care and food industry, protein-based particles …