CoChat
Sign Up
Cited by 51

Stability of protein particle-based Pickering emulsions in various environments: Review on strategies to inhibit coalescence and oxidation

Chang, Cuihua, Li, Xin, Zhai, Jiali, Su, Yujie, Gu, Luping, Li, Junhua, Yang, Yanjun·2023·Food Chemistry: X
DOI 10.1016/j.fochx.2023.100651
Open this paper in CoChat — free account

The claims and statistics of this paper haven’t been checked yet.

Run the check — free, no account needed. It reads the open-access text and checks the sources it cites.

A few free checks a day · papers already verified open instantly · results are public

Integrity signals

Registry

Crossref · 10.1016/j.fochx.2023.100651

Cites

Statistics

Claims the paper makes

The claims and statistics of this paper haven’t been checked yet.

Run the check — free, no account needed. It reads the open-access text and checks the sources it cites.

A few free checks a day · papers already verified open instantly · results are public

Claims other papers make about this one

Each is checked against this paper’s own text: does it say what the citing paper says it does?

  • Pickering systems are highly sensitive to small changes in particle size, wettability and electrolyte screening.

    “pickering systems are highly sensitive to small changes in particle size, wettability and electrolyte screening (Chang et al., 2023; Kirtil & Yildiz, 2025; Tian et al., 2024).”

    From Structure-function design of amaranth, buckwheat and quinoa proteins as hydrocolloids for emulsion and gel structuring (2027) · cites this paper as Chang et al., 2023

    The Conclusion links protein-particle emulsifying properties to particle size, wettability and surface charge, while §3.2 explains how ionic-strength changes can screen charge and destabilize some emulsions. The review does not establish that Pickering systems generally are highly sensitive to small changes in all three factors; it also describes formulations designed to resist salt variation (§3.3). Page numbers are not available in our copy. (LLM, conf=0.86)

    Experimental — accuracy not yet measured

Self-check

Percentages, sums and reported differences re-computed from the paper’s own numbers.

The self-check needs the paper’s full text.

Cites

No references could be resolved yet.

Research works printed but not linked: 29

  1. Berton, C., & Schroen, K. (2015). Pickering emulsions for food applications: Background, trends, and challenges. Annual Review of Food Science and Technology, 6, 263-297.
  2. Berton, C., Ropers, H., Guibert, D., Sole, V., & Genot, C. (2012). Modifications of interfacial proteins in oil-in-water emulsions prior to and during lipid oxidation. Journal of Agricultural and Food Chemistry, 60(35), 8659-8671.
  3. Binks, B., & Lumsdon, S. (2001). Pickering emulsions stabilized by monodisperse latex particles: Effects of particle size. Langmuir, 17(15), 4540-4547.
  4. Folter, D., Julius, W., Ruijven, V., Marjolein, W., & Velikov, K. (2012). Oil-in-water Pickering emulsions stabilized by colloidal particles from the water-insoluble protein zein. Soft Matter, 8(25), 6807-6815.
  5. Destribats, M., Rouvet, M., Gehin-Delval, C., Schmitt, C., & Binks, B. (2014). Emulsions stabilised by whey protein microgel particles: Towards food-grade Pickering emulsions. Soft Matter, 10(36), 6941-6954.
  6. Dickinson, E. (2010). Food emulsions and foams: Stabilization by particles. Current Opinion in Colloid & Interface Science, 15(1-2), 40-49.
  7. Huang, X., Zhu, J., Xi, Y., Yin, S., Ngai, T., & Yang, X. (2019). Protein-based pickering high internal phase emulsions as nutraceutical vehicles of and the template for advanced materials: A perspective paper. Journal of Agricultural and Food Chemistry, 67(35), 9719-9726.
  8. Jiang, Y., Zhu, Y., Li, F., Du, J., Huang, Q., Sun-Waterhouse, D., & Li, D. (2020). Antioxidative pectin from hawthorn wine pomace stabilizes and protects Pickering emulsions via forming zein-pectin gel-like shell structure. International Journal of Biological Macromolecules, 151, 193-203.
  9. Jung, J., Gunes, D., & Mezzenga, R. (2010). Interfacial activity and interfacial shear rheology of native beta-lactoglobulin monomers and their heat-induced fibers. Langmuir, 26(19), 15366-15375.
  10. Kargar, M., Fayazmanesh, K., Alavi, M., Spyropoulos, F., & Norton, I. (2012). Investigation into the potential ability of Pickering emulsions (food-grade particles) to enhance the oxidative stability of oil-in-water emulsions. Journal of Colloid and Interface Science, 366(1), 209-215.
  11. Li, D., Chen, E., Chen, H., Zhou, H., Li, B., & Li, Y. (2018). Impact of whey protein isolates and concentrates on the formation of protein nanoparticles-stabilised Pickering emulsions. International Journal of Food Science & Technology, 53(3), 644-653.
  12. Liu, F., & Tang, C. (2014). Emulsifying properties of soy protein nanoparticles: Influence of the protein concentration and/or emulsification process. Journal of Agricultural and Food Chemistry, 62(12), 2644-2654.
  13. Peng, J., Simon, J., Venema, P., & Eric, V. (2016). Protein fibrils induce emulsion stabilization. Langmuir, 32(9), 2164-2174.
  14. Qin, S., Luo, G., & Peng, C. (2018). Fabrication and Characterization of Quinoa Protein Nanoparticle-Stabilized Food-Grade Pickering Emulsions with Ultrasound Treatment: Interfacial Adsorption/Arrangement Properties. Journal of Agricultural and Food Chemistry, 66(17), 4449-4457.
  15. Qin, X., Luo, Zeng, X., Lu, X., & Zou, Y. (2018). Fabrication and characterization of quinoa protein nanoparticle-stabilized food-grade pickering emulsions with ultrasound treatment: effect of ionic strength on the freeze-thaw stability. Journal of Agricultural and Food Chemistry, 66(31), 8363-8370.
  16. Shahparast, Y., Eskandani, M., Rajaei, A., & Khosroushahi, Y. (2019). Preparation, physicochemical characterization and oxidative stability of omega-3 fish oil/alpha- tocopherol-co-loaded nanostructured lipidic carriers. Advanced Pharmaceutical Bulletin, 9(3), 393-400.
  17. Shi, A., Feng, X., Wang, Q., & Adhikari, B. (2020). Pickering and high internal phase Pickering emulsions stabilized by protein-based particles: A review of synthesis, application and prospective. Food Hydrocolloids, 109, Article 106117.
  18. Sun, Z., Glebe, U., Charan, H., Boker, A., & Wu, C. (2018). Enzyme-polymer conjugates as robust pickering interfacial biocatalysts for efficient biotransformations and one-pot cascade reactions. Angewandte Chemie International edtion. in English, 57(42), 13810-13814.
  19. Wang, L., Hu, Y., Yin, S., Yang, X., Lai, F., & Wang, S. (2015). Fabrication and characterization of antioxidant pickering emulsions stabilized by zein/chitosan complex particles (ZCPs). Journal of Agricultural and Food Chemistry, 63(9), 2514-2524.
  20. Wang, L., Yin, Y., Yin, S., Yang, X., Shi, W., Tang, C., & Wang, J. (2013). Development of novel zein-sodium caseinate nanoparticle (ZP)-stabilized emulsion films for improved water barrier properties via emulsion/solvent evaporation. Journal of Agricultural and Food Chemistry, 61(46), 11089-11097.
  21. Waraho, T., McClements, D., & Decker, E. (2011). Mechanisms of lipid oxidation in food dispersions. Trends in Food Science & Technology, 22(1), 3-13.
  22. Wei, Z., Zhang, H., & Huang, Q. (2019). Curcumin-loaded Pickering emulsion stabilized by insoluble complexes involving ovotransferrin-gallic acid conjugates and carboxymethyldextran. Food Function, 10(8), 4911-4923.
  23. Wooster, T. J., & Augustin, M. A. (2007). The emulsion flocculation stability of protein- carbohydrate diblock copolymers. Journal of Colloid and Interface Science, 313(2), 665-675.
  24. Xu, Y., Tang, C., Liu, T., & Liu, R. (2018). Ovalbumin as an outstanding pickering nanostabilizer for high internal phase emulsions. Journal of Agricultural and Food Chemistry, 66(33), 8795-8804.
  25. Yang, F., Liu, S., Xu, J., Lan, Q., Wei, F., & Sun, D. (2006). Pickering emulsions stabilized solely by layered double hydroxides particles: The effect of salt on emulsion formation and stability. Journal of Colloid and Interface Science, 302(1), 159-169.
  26. Yi, J., Liu, Y., Zhang, Y., & Gao, L. (2018). Fabrication of resveratrol-loaded whey protein-dextran colloidal complex for the stabilization and delivery of beta-carotene emulsions. Journal of Agricultural and Food Chemistry, 66(36), 9481-9489.
  27. Zhao, Q., Zaaboul, F., Liu, Y., & Li, J. (2020). Recent advances on protein-based Pickering high internal phase emulsions (Pickering HIPEs): Fabrication, characterization, and applications. Comprehensive Reviews in Food Science and Food Safety, 19(4), 1934-1968.
  28. Zhou, F., Huang, X., Wu, Z., Yin, S., Zhu, J., Tang, C., & Yang, X. (2018). Fabrication of Zein/Pectin hybrid particle-stabilized Pickering high internal phase emulsions with robust and ordered interface architecture. Journal of Agricultural and Food Chemistry, 66(42), 11113-11123.
  29. Zhu, X., Zheng, J., Liu, F., Qiu, C., Lin, W., & Tang, C. (2017). The influence of ionic strength on the characteristics of heat-induced soy protein aggregate nanoparticles and the freeze-thaw stability of the resultant Pickering emulsions. Food Function, 8 (8), 2974-2981.

Cited by

Sorted by citations

Authors
Chang, C., Li, X., Zhai, J., Su, Y., Gu, L., Li, J., & Yang, Y.
Venue
Food Chemistry: X
Publisher
Elsevier BV
Published
2023-06
Volume
18
Pages
100651
ISSN
2590-1575
DOI
10.1016/j.fochx.2023.100651
Cited by
51
References
0
Language
en
Licence
Funders
  • Natural Science Foundation of Jiangsu Province (BK20221071)
  • National Key Research and Development Program of China (2022YFD2101004)
  • Collaborative Innovationcenter of Food Safety and Quality Control in Jiangsu Province

About these checks

Registry, retraction, Cites and statistics results are computed, not judged, with one exception: a printed reference that no index lists is read once by a model before it counts as a citation error. Claims are extracted by a model and kept only when their quote appears verbatim in the text; each cited source is then checked, with a model’s help, for whether it says what the claim relies on. Those verdicts can be wrong — read the claim’s quote and the cited source before relying on one.

Statistics and arithmetic are recomputed, not judged.

Confidence bands are shown only for fields calibrated on our annotated test set. None is calibrated yet, so no band is shown.

What counts as a claim ›How we measure confidence ›How we check this ›

Are you an author, or do you see a problem with this page? Request a review