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

Emulsions are thermodynamically unstable systems that tend to separate into two
immiscible phases over time. The interfacial layer formed by the emulsifiers adsorbed at the …

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

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

Pickering emulsion, a kind of emulsion stabilized only by solid particles locating at oil–water
interface, has been discovered a century ago, while being extensively studied in recent …

There is increasing consumer pressure for commercial products that are more natural,
sustainable, and environmentally friendly, including foods, cosmetics, detergents, and …

In recent years, emulsions stabilized by micro‐or nanoparticles (known as Pickering
emulsions) have attracted much attention. Micro‐or nanoparticles, as the main components …

Background Many biologically active and functional components are chemically unstable,
and exhibit variable water/oil solubility, which reduce their bioavailability and efficacy …

Background Pickering emulsions are stabilized by solid particles. Among the particles as
emulsifiers, starch based particles have gained research focus. Starch is GRAS, non …

During the last decade, major scientific advances on understanding the mechanisms of lipid
digestion and metabolism have been made, with a view to addressing health issues (such …