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Cited by 45Proteins in Food SystemsPickering emulsions and particle stabilizationMicroencapsulation and Drying Processes

The DOI matches its Crossref record; 1 of the 1 references it cites were found in a registry or an index.

Research progress on plant-based protein Pickering particles: Stabilization mechanisms, preparation methods, and application prospects in the food industry

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Tian, Yachao, Sun, Fuwei, Wang, Zhuying, Yuan, Chao, Wang, Zhongjiang, Guo, Zengwang, Zhou, Linyi·2024·Food Chemistry: X
DOI 10.1016/j.fochx.2023.101066PMC PMC10806259
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Abstract

At present, there have been many research articles reporting that plant-based protein Pickering particles from different sources are used to stabilize Pickering emulsions, but the reports of corresponding review articles are still far from sufficient. This study focuses on the research hotspots and related progress on plant-based protein Pickering particles in the past five years. First, the article describes the mechanism by which Pickering emulsions are stabilized by different types of plant-based protein Pickering particles. Then, the extraction, preparation, and modification methods of various plant-based protein Pickering particles are highlighted to provide a reference for the development of greener and more efficient plant-based protein Pickering particles. The article also introduces some of the most promising applications of Pickering emulsions stabilized by plant-based protein Pickering particles in the food field. Finally, the paper also discusses the potential applications and challenges of plant-based protein Pickering particles in the food industry.

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  • Gelation of pseudocereal proteins depends on thermal history, ionic environment, and network conformation.

    “gelation depends on thermal history, ionic environment, and network conformation (Qu et al., 2025; Tian et al., 2024; Xu et al., 2023).”

    From Structure-function design of amaranth, buckwheat and quinoa proteins as hydrocolloids for emulsion and gel structuring (2027) · cites this paper as Tian et al., 2024

    The pH-cycling section says that changes in plant-protein structure can affect gelling, and the protein cross-linking section reports improved gel properties after modifying ginkgo seed protein. The paper does not establish that pseudocereal-protein gelation depends on thermal history, ionic environment, and network conformation; its discussion of salt concentration concerns quinoa-protein Pickering emulsion stability, not gelation (Mechanical treatment method; page unavailable). (LLM, conf=0.78)

    Experimental — accuracy not yet measured

  • 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 Tian et al., 2024

    In “Adsorption of particles at the interface between oil and water” (page unavailable), the review identifies particle radius and wettability as important to emulsion stability. It does not establish that small changes cause high sensitivity or that electrolyte screening does so; the “Protein cross-linking method” section instead describes an example that remained stable at high ionic strength. (LLM, conf=0.86)

    Experimental — accuracy not yet measured

  • Foaming of pseudocereal proteins depends on whipping or aeration conditions and bubble-size distribution.

    “Foaming depends on whipping or aeration conditions and bubble-size distribu­ tion”

    From Structure-function design of amaranth, buckwheat and quinoa proteins as hydrocolloids for emulsion and gel structuring (2027) · cites this paper as Tian et al., 2024

    The pH-cycling method section says pH-related changes in plant proteins can affect foaming, but it does not address whipping or aeration conditions or bubble-size distribution. The mechanical treatment section discusses quinoa protein and emulsion properties, not pseudocereal protein foaming. Searches for those foaming conditions and bubble-size terms found no supporting passage in our copy. (LLM, conf=0.76)

    Experimental — accuracy not yet measured

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Metadata

Authors
Tian, Y., Sun, F., Wang, Z., Yuan, C., Wang, Z., Guo, Z., & Zhou, L.
Affiliations
  • Qilu University of Technology (CN)
  • Northeast Agricultural University (CN)
  • Beijing Technology and Business University (CN)
Corresponding author
Zhou, Linyi
ORCID
Venue
Food Chemistry: X
Publisher
Elsevier BV
Published
2024-03
Volume
21
Pages
101066
ISSN
2590-1575 (ISSN-L)
DOI
10.1016/j.fochx.2023.101066
PMC
PMC10806259
OpenAlex
W4389638961
Cited by
45
References
1
Citations by year
2026: 12 · 2025: 21 · 2024: 12
FWCI
0.94
Type
journal article
Language
en
Open access
Licence
Locations
  • Food Chemistry X (publishedVersion, cc-by-nc-nd)
  • PubMed Central (publishedVersion, cc-by-nc-nd)
  • PubMed (publishedVersion)
  • DOAJ (DOAJ: Directory of Open Access Journals) (submittedVersion, cc-by-sa)
Topics
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Proteins in Food Systems
  • Physical Sciences › Materials Science › Materials Chemistry › Pickering emulsions and particle stabilization
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Microencapsulation and Drying Processes
Keywords
plant proteins, Pickering emulsions, emulsion stabilization mechanism, protein extraction, protein modification, food emulsifiers, food industry applications

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