The DOI matches its Crossref record; 129 of the 130 references it cites were found in a registry or an index, and 1 are not checked yet.
Advances in emulsion stability: A review on mechanisms, role of emulsifiers, and applications in food
Open accessAbstract
Emulsions, as thermodynamically unstable systems with multiscale and multiphase structures, naturally destabilize over time. Their stability plays a vital role in industries like food, cosmetics, and chemical materials. For emulsion-based foods, stability is essential to preserve their nutritional value, texture, appearance, and flavor. Enhancing emulsion stability during transportation, storage, and use not only extends shelf life but also boosts market reliability and consumer trust. This review explores emulsion destabilization mechanisms, evaluates the influencing factors, and discusses strategies to assess and enhance stability. The text outlines key emulsion stabilization methods, focusing on recent progress in emulsifier development, including Pickering particles. This review highlights the application of proteins, polysaccharides, polyphenols, and their complexes as emulsifiers in stabilizing food emulsions. It also explores their potential to enhance product performance while addressing consumer demand and sustainability goals. • Explored the mechanism of emulsion destabilization. • Evaluated the factors affecting destabilization. • Discusses the main methods of stabilizing emulsions. • Outlining the application of proteins, polysaccharides, polyphenols and their complex-type emulsifiers. • Potential for stabilizing emulsions to improve the performance of good products.
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In the citing paper
“The thickening polymer, sodium polyacryloyldimethyl taurate (SPDT), forms a gel network that increases viscosity, binds water or oil within emulsions, and produces a cohesive, structured texture [22, 23].”
From Formulation development, physical stability, and preliminary safety screening of cosmetic emulsions containing banana peel extract (2026) · cites this paper as [22]
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In the citing paper
“Collectively, these strategies allow the formulation of creams with desirable sensory, functional, and rheological properties by systematically adjusting thickener type and concentration [22, 25].”
From Formulation development, physical stability, and preliminary safety screening of cosmetic emulsions containing banana peel extract (2026) · cites this paper as [22]
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“From a theoretical perspective, thickener concentration is an established determinant of cream texture and mechanical integrity.”
From Formulation development, physical stability, and preliminary safety screening of cosmetic emulsions containing banana peel extract (2026) · cites this paper as [22]
Experimental — accuracy not yet measuredThe source backs part of the claim, not all of it — or backs it for a different population, condition or comparison.
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“Enhanced thickener content promotes a firmer consistency, while lower levels generate creams that are softer and more suited to lightweight products [22].”
From Formulation development, physical stability, and preliminary safety screening of cosmetic emulsions containing banana peel extract (2026) · cites this paper as [22]
Experimental — accuracy not yet measuredThe source backs part of the claim, not all of it — or backs it for a different population, condition or comparison.
In the citing paper
“Studies by [22] insist that small and homogeneously distributed droplets-result from a suitable choice of emulsifiers, the performance during processing- are necessary for achieving high physical stability.”
From Formulation development, physical stability, and preliminary safety screening of cosmetic emulsions containing banana peel extract (2026) · cites this paper as [22]
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“Homogeneous smaller droplets reduce the chances of agglomeration and phase separation which in turn contributes to uniform texture, appearance during entire shelf life.”
From Formulation development, physical stability, and preliminary safety screening of cosmetic emulsions containing banana peel extract (2026) · cites this paper as [22]
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“since over thickening can dampen the user appeal [22, 28].”
From Formulation development, physical stability, and preliminary safety screening of cosmetic emulsions containing banana peel extract (2026) · cites this paper as [22]
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In the citing paper
“The viscosity of lotions is typically 10,000 to 30,000 cP and for creams is usually between 30,000 to 70,000 cP but these can be varied depending on the application one desires.”
From Formulation development, physical stability, and preliminary safety screening of cosmetic emulsions containing banana peel extract (2026) · cites this paper as [22]
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Citations
Cites
Hydrocolloids as emulsifiers and emulsion stabilizers
Dickinson, E. (2008) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2008.08.005 · Cited by 1,357 · cited 1×
“The results showed that solid particles (10 nm to a few millimeters) and hydrocolloids (5 – 10 nm) had a significant advantage in forming thicker interfacial films compared to surfactants (0.5 – 1 nm) and proteins (1 – 5 nm) (Dickinson, 2009).”
InfluentialMcClements, D. J., & Gümüş, C. E. (2016) · Advances in Colloid and Interface Science · doi:10.1016/j.cis.2016.03.002 · Cited by 1,021 · cited 2×
“Emulsifiers commonly used in the food industry include proteins, polysaccharides, phospholipids, and small-molecule surfactants (McClements & Gumus, 2016).”
Emulsification and emulsion stability: The role of the interfacial properties
Ravera, F., Dziza, K., Santini, E., Cristofolini, L., & Liggieri, L. (2020) · Advances in Colloid and Interface Science · doi:10.1016/j.cis.2020.102344 · Cited by 534 · cited 3×
“This, in turn, affects the viscosity and textural properties of the system (Ravera et al., 2021).”
InfluentialThe Pristine Oil/Water Interface: Surfactant‐Free Hydroxide‐Charged Emulsions
Beattie, J. K., & Djerdjev, A. M. (2004) · Angewandte Chemie International Edition · doi:10.1002/anie.200453916 · Cited by 413
Li, D., Zhao, Y., Wang, X., Tang, H., Wu, N. C., Wu, F., Yu, D., & Elfalleh, W. (2019) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2019.105306 · Cited by 407 · cited 1×
“When the catechin concentration in the complex was increased to 0.15 % ( w / v ), the zeta potential nearly doubled, resulting in the highest observed stability (Li et al., 2020).”
InfluentialPhysicochemical characteristics, applications and research trends of edible Pickering emulsions
Xia, T., Xue, C., & Wei, Z. (2020) · Trends in Food Science & Technology · doi:10.1016/j.tifs.2020.11.019 · Cited by 403 · cited 1×
“Because particle adsorption at the interface is irreversible, Pickering emulsions exhibit greater stability than conventional emulsions (Xia, Xue, & Wei, 2021).”
Recent advances in improving stability of food emulsion by plant polysaccharides
Shao, P., Feng, J., Sun, P., Xiang, N., Lu, B., & Qiu, D. (2020) · Food Research International · doi:10.1016/j.foodres.2020.109376 · Cited by 352 · cited 1×
“Larger droplets tend to flocculate or settle more rapidly, negatively impacting emulsion stability (Shao et al., 2020).”
Dairy and plant proteins as natural food emulsifiers
Kim, W., Wang, Y., & Selomulya, C. (2020) · Trends in Food Science & Technology · doi:10.1016/j.tifs.2020.09.012 · Cited by 316 · cited 2×
“For example, casein tends to form a thick and low-viscoelastic interfacial layer that effectively stabilizes oil droplets, mainly due to its low hydrophobicity and high electrostatic charge (Kim, Wang, & Selomulya, 2020).”
Liu, X., Song, Q., Li, X., Chen, Y., Liu, C., Zhu, X., Liu, J., Granato, D., Wang, Y., & Huang, J. (2021) · Food Chemistry · doi:10.1016/j.foodchem.2021.130071 · Cited by 311 · cited 2×
“Chemically, phenolics are defined by the presence of at least one phenolic hydroxyl group, often linked to aromatic rings or conjugated sugars, which influence their bioactivity and functional properties (Liu et al., 2021).”
Water-in-oil emulsions stabilized by surfactants, biopolymers and/or particles: a review
Zembyla, M., Murray, B. S., & Sarkar, A. (2020) · Trends in Food Science & Technology · doi:10.1016/j.tifs.2020.07.028 · Cited by 299 · cited 2×
“For oil-in-water emulsions, a more hydrophilic inter-facial layer improves resistance to coalescence, as emulsifiers with higher water solubility better stabilize droplets in the aqueous continuous phase (Zembyla, Murray, & Sarkar, 2020).”
Cited by
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“In the case of pasta, this may lead to changes in dough structure, increased viscosity, and modifications of cooking parameters [29,30].”
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“The HLB value is a crucial parameter in emulsion formulation, as it assists in selecting the appropriate surfactants or surfactant mixtures necessary to achieve a stable emulsified system (16).”
Negru, R., Borges, F. T. P., Papavasiliou, G., Teymour, F., & Vaicik, M. K. (2026) · ACS Omega · doi:10.1021/acsomega.6c04988
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Huamani, M., Trujillo, N., Paisig, H. L., Jordán-Suárez, O., Neira, E., & Tuesta, T. (2026) · African Journal of Food Agriculture Nutrition and Development · doi:10.18697/ajfand.153.27190
Alfaleh, A. A., Alnasri, E. O., Uguru, H., Allily, R. K., Aljehani, A. A., Hijazi, M. A., Abduljawad, E. A., Turkustani, R. A., Dennis, A., Sami, R., et al. (2026) · Frontiers in Sustainable Food Systems · doi:10.3389/fsufs.2026.1882790
Hameed, A. Z., Kemperman, A. J. B., Lipnizki, F., & de Vos, W. M. (2026) · Journal of Membrane Science · doi:10.1016/j.memsci.2026.126079
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Li, Y., Xiang, H., Aizezi, Y., Liu, Y., Tao, W., Wu, J., Fan, J., Zhang, X., Khan, A., & Sun, X. (2026) · Food Reviews International · doi:10.1080/87559129.2026.2723452
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Aisyah, N., Nurohman, I., Sriwidodo, S., Husni, P., Suhandi, C., Wilar, G., Tridakusumah, A. C., & Safuan, S. (2026) · Pharmaceutics · doi:10.3390/pharmaceutics18091072
“The highly negative zeta potential observed in the present study indicates strong electrostatic repulsive forces among the dispersed droplets, thereby minimizing particle clustering and promoting superior dispersion integrity [32,33].”
Isolation, Characterization, and Application of Citronellal as an Antinociceptive Nanoemulgel
Fitri, N., Hastanti, I., Illahi, O. M., Firdatunisa, N. A., Maulidia, N. A., & Fatriasari, W. (2026) · Applied Science and Engineering Progress · doi:10.14416/j.asep.2026.08.017
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Vanajothi, R., Yogeswari, C., Jayaprakashvel, M., Desai, D., Munusamy, T., & Elayaperumal, S. (2026) · Advances in protein chemistry and structural biology · doi:10.1016/bs.apcsb.2026.08.008
Priyanti, I., Andriyanti, W., Mustikasari, R., Wahono, S. K., Rizal, W. A., & Harumningtyas, A. A. (2026) · SSRN Electronic Journal · doi:10.2139/ssrn.7450702
Dual-interfacial-barrier W/O/W-type emulsified acid and its sustained-release dissolution mechanism
Ni, G., Wang, X., Li, Z., Cui, Y., Qiu, H., Ma, S., & Zhang, X. (2026) · Chemical Engineering Journal · doi:10.1016/j.cej.2026.181946
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Hiemstra, I. S. A., Reynaga-Navarro, W., Wijffels, R. H., Eppink, M. H. M., & Kazbar, A. (2026) · Bioresources and Bioprocessing · doi:10.1186/s40643-026-01139-9
“One possible strategy is a controlled decrease in pH (Xiao et al. 2025), which would re-protonate fatty-acid salts, reduce their surfactant character, and thereby promote emulsion destabilisation.”
Palma, S. D., Baldino, S., Caldera, F., Trotta, F., & Matencio, A. (2026) · Cosmetics · doi:10.3390/cosmetics13050258
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“In addition, proteins and insoluble particles may adsorb at oil–water interfaces, promoting emulsion stabilization and reducing oil migration during storage (Xiao et al ., 2025).”
Wang, S., Cao, H., Ao, S., Li, Y., & Liu, S. (2026) · Food and Bioprocess Technology · doi:10.1007/s11947-026-04597-3
“This was mainly attributed to the thickening of the continuous phase, which restricted droplet mobility and suppressed structural rear-rangement under deformation (Xiao et al., 2025).”
Bikiaris, N. D., Paczkowska‐Walendowska, M., Cielecka‐Piontek, J., & Nikolaidis, N. F. (2026) · International Journal of Molecular Sciences · doi:10.3390/ijms27198877
“Emulsions are thermodynamically unstable yet kinetically stable mixtures of two or more immiscible liquids, typically an aqueous and an oil phase, whose stability is achieved through the incorporation of suitable emulsifiers [5].”
Wu, F., Han, M., Chen, M., Liu, D., Yang, B., Ni, Y., Wen, X., Boom, R. M., & Nikiforidis, C. V. (2026) · Journal of Food Process Engineering · doi:10.1111/jfpe.70821
Ullah, A., & Khalil, A. A. K. (2026) · Food and Bioprocess Technology · doi:10.1007/s11947-026-04610-9
“Its mobility is controlled by emulsion droplet interactions, hydrocolloid thickening, protein–polysaccharide association, and the presence of salts, sugars, and suspended particles (Xiao et al., 2025).”
Jipson, J., Nair, A., Ajesh, A., Dixit, S. S., & Moorthy, I. G. (2026) · Results in Engineering · doi:10.1016/j.rineng.2026.113444
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Xu, H., Mo, L., Zhong, M., Lin, X., Gao, L., ZHANG, Q., Liu, J., Chen, J., & Hou, W. (2026) · Food Science of Animal Products · doi:10.26599/fsap.2026.9240188
Duarte, V. R. P., & Laurindo, B. M. (2026) · Cuadernos de Educación y Desarrollo · doi:10.55905/cuadv18n10-007
Wardana, A. A., Aulia, A. C., Zhafira, A. Z., Setiarto, R. H. B., Astuti, R. T., Yan, X., Tanaka, F., Tanaka, F., Wigati, L. P., & Muchlisyiyah, J. (2026) · Frontiers in Food Science and Technology · doi:10.3389/frfst.2026.1983935
“Although 0.275% CNF showed comparable stability, 0.25% was selected as the minimum concentration maintaining emulsion stability, while minimizing solids and viscosity to facilitate uniform dipping and film formation (Wu et al., 2024; Xiao et al., 2025).”
InfluentialMieszkowski, D., Dulęba, J., & Siódmiak, T. (2026) · Catalysts · doi:10.3390/catal16100931
Amalia, S. D., Winantari, A. N., Budipramana, K., & Putranti, A. R. (2026) · Lambda Jurnal Ilmiah Pendidikan MIPA dan Aplikasinya · doi:10.58218/lambda.v6i3.4550
“…compounds with differing physicochemical characteristics, including lipophilicity and volatility, may compromise formulation stability, particularly in semisolid emulsion systems, leading to viscosity changes, reduced homogeneity, and phase separation (Hatziantoniou, 2024; Xiao et al., 2025).”
Samanth, M., Shetty, S., Shetty, M. S., Sharifi‐Rad, J., Adoga, M. P., Nelson, C., Călina, D. C., & Mafe, A. N. (2026) · Journal of the Science of Food and Agriculture · doi:10.1002/jsfa.71176
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“Increase in viscosity observed during storage could be associated with structural rearrangements occurring within the dispersed matrix and with progressive interactions among solid particles and lipid components (Xiao et al. , 2025).”
Patil, A., & Nimdeo, Y. M. (2026) · Colloid & Polymer Science · doi:10.1007/s00396-026-05751-1
Metadata
- Authors
- Xiao, T., Ma, X., Hu, H., Xiang, F., Zhang, X., Zheng, Y., Dong, H., Adhikari, B., Wang, Q., & Shi, A.
- Affiliations
- Institute of Food Science and Technology (CN)
- Zhongkai University of Agriculture and Engineering (CN)
- RMIT University (AU)
- Corresponding author
- Wang, Qiang
- Shi, Aimin
- Venue
- Food Chemistry: X
- Publisher
- Elsevier BV
- Published
- 2025-07
- Volume
- 29
- Pages
- 102792
- ISSN
- 2590-1575 (ISSN-L)
- PMC
- PMC12311586
- OpenAlex
- W4412650871
- Cited by
- 111
- References
- 129
- Citations by year
- 2026: 94 · 2025: 17
- FWCI
- 9.11
- Type
- journal article
- Language
- en
- Open access
- gold
- doi.org
- Licence
- Locations
- Food Chemistry X (publishedVersion, cc-by-nc)
- Europe PMC (PubMed Central) (publishedVersion, cc-by-nc)
- PubMed Central (publishedVersion, cc-by-nc)
- PubMed (publishedVersion)
- DOAJ (DOAJ: Directory of Open Access Journals) (submittedVersion, cc-by-sa)
- Funders
- National Key Research and Development Program of China (2023YFE0104900)
- Agricultural Science and Technology Innovation Program (CAAS-ASTIP-2025-IFST)
- National Natural Science Foundation of China (32472271, 32172149)
- Topics
- Life Sciences › Agricultural and Biological Sciences › Food Science › Proteins in Food Systems
- Physical Sciences › Materials Science › Materials Chemistry › Pickering emulsions and particle stabilization
- Physical Sciences › Chemistry › Physical and Theoretical Chemistry › Surfactants and Colloidal Systems
- Keywords
- emulsion stability, emulsifiers, Pickering emulsions, protein emulsifiers, polyphenols, protein-polysaccharide complexes, food emulsions, shelf life, emulsion stabilization
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