Abstract Background In recent years, Pickering emulsions have attracted wide attentions
due to their enhanced stability and numerous possible applications compared to …

Background Pickering emulsions prepared using food-grade colloidal particles can be
designed to have high physical stability, tunable textural attributes, and good …

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 …

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 …

Amyloid fibrils have traditionally been considered only as pathological aggregates in human
neurodegenerative diseases, but it is increasingly becoming clear that the propensity to form …

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 …

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 …

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 …

Protein amyloid fibrils (PAF) are formed by assembly and aggregation of protein monomers
or peptides. There is an increasing interest for PAF in food research, which owed to their …