Development and characterization of novel ultra-stable high internal phase Pickering emulsions gel: Interface structure, stabilization mechanism, and applications

Egg-box model-based gelation of alginate and pectin: A review.

Cao, L., Lu, W., Mata, A., Nishinari, K., & Fang, Y.-P. (2020) · Carbohydrate Polymers · doi:10.1016/j.carbpol.2020.116389 · Cited by 837

Lipases at interfaces: A review

Reis, P., Holmberg, K., Watzke, H. J., Leser, M. E., & Miller, R. (2008) · Advances in Colloid and Interface Science · doi:10.1016/j.cis.2008.06.001 · Cited by 801

An overview on preparation of emulsion-filled gels and emulsion particulate gels

Farjami, T., & Madadlou, A. (2019) · Trends in Food Science & Technology · doi:10.1016/j.tifs.2019.02.043 · Cited by 496

Sustainable food-grade Pickering emulsions stabilized by plant-based particles

Sarkar, A., & Dickinson, E. (2020) · Current Opinion in Colloid & Interface Science · doi:10.1016/j.cocis.2020.04.004 · Cited by 406

Food‐Grade Covalent Complexes and Their Application as Nutraceutical Delivery Systems: A Review

Liu, F., Ma, C., Gao, Y., & McClements, D. J. (2016) · Comprehensive Reviews in Food Science and Food Safety · doi:10.1111/1541-4337.12229 · Cited by 401

Protein-stabilized Pickering emulsions: Formation, stability, properties, and applications in foods

Yan, X., Ma, C., Cui, F., McClements, D. J., Liu, X., & Liu, F. (2020) · Trends in Food Science & Technology · doi:10.1016/j.tifs.2020.07.005 · Cited by 401

Pickering and high internal phase Pickering emulsions stabilized by protein-based particles: A review of synthesis, application and prospective

Shi, A., Feng, X., Wang, Q., & Adhikari, B. (2020) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2020.106117 · Cited by 386

Preparation, structure-property relationships and applications of different emulsion gels: Bulk emulsion gels, emulsion gel particles, and fluid emulsion gels

Lin, D., Kelly, A. L., & Miao, S. (2020) · Trends in Food Science & Technology · doi:10.1016/j.tifs.2020.05.024 · Cited by 383

Development of antioxidant Pickering high internal phase emulsions (HIPEs) stabilized by protein/polysaccharide hybrid particles as potential alternative for PHOs

Zeng, T., Wu, Z.-L., Zhu, J.-Y., Yin, S., Tang, C., Wu, L., & Yang, X. (2017) · Food Chemistry · doi:10.1016/j.foodchem.2017.03.116 · Cited by 322

Stability, rheology, and β-carotene bioaccessibility of high internal phase emulsion gels

Liu, W., Gao, H., McClements, D. J., Zhou, L., Wu, J., & Zou, L. (2018) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2018.10.012 · Cited by 311

Fabrication of Zein/Pectin Hybrid Particle-Stabilized Pickering High Internal Phase Emulsions with Robust and Ordered Interface Architecture

Zhou, F., Huang, X., Wu, Z.-L., Yin, S., Zhu, J., Tang, C., & Yang, X. (2018) · Journal of Agricultural and Food Chemistry · doi:10.1021/acs.jafc.8b03714 · Cited by 286

Encapsulation of β-carotene in wheat gluten nanoparticle-xanthan gum-stabilized Pickering emulsions: Enhancement of carotenoid stability and bioaccessibility

Fu, D., Deng, S., McClements, D. J., Zhou, L., Zou, L., Yi, J., Liu, C., & Liu, W. (2018) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2018.10.032 · Cited by 279

Development of pea protein and high methoxyl pectin colloidal particles stabilized high internal phase pickering emulsions for β-carotene protection and delivery

Yi, J., Gan, C., Wen, Z., Fan, Y., & Wu, X. (2020) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2020.106497 · Cited by 242

Ovalbumin as an Outstanding Pickering Nanostabilizer for High Internal Phase Emulsions

Xu, Y., Tang, C., Liu, T., & Liu, R. (2018) · Journal of Agricultural and Food Chemistry · doi:10.1021/acs.jafc.8b02183 · Cited by 217

Edible Pickering emulsions stabilized by ovotransferrin–gum arabic particles

Wei, Z., & Huang, Q. (2018) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2018.11.037 · Cited by 209

One-step preparation of high internal phase emulsions using natural edible Pickering stabilizers: Gliadin nanoparticles/gum Arabic

Ma, L., Zou, L., McClements, D. J., & Liu, W. (2019) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2019.105381 · Cited by 207

Impact of oil type and WPI/Tween 80 ratio at the oil-water interface: Adsorption, interfacial rheology and emulsion features

Gomes, A., Costa, A. L. R., & Cunha, R. L. (2018) · Colloids and Surfaces B Biointerfaces · doi:10.1016/j.colsurfb.2018.01.032 · Cited by 204

Enhancing nutraceutical bioavailability using excipient emulsions: Influence of lipid droplet size on solubility and bioaccessibility of powdered curcumin

Zou, L., Zheng, B., Liu, W., Liu, C., Xiao, H., & McClements, D. J. (2015) · Journal of Functional Foods · doi:10.1016/j.jff.2015.02.044 · Cited by 189

Recent advances on protein‐based Pickering high internal phase emulsions (Pickering HIPEs): Fabrication, characterization, and applications

Zhao, Q., Zaaboul, F., Liu, Y., & Li, J. (2020) · Comprehensive Reviews in Food Science and Food Safety · doi:10.1111/1541-4337.12570 · Cited by 188

Fabrication of pickering high internal phase emulsions stabilized by pecan protein/xanthan gum for enhanced stability and bioaccessibility of quercetin

Huang, M., Wang, Y., Ahmad, M., Ying, R., Wang, Y., & Tan, C. (2021) · Food Chemistry · doi:10.1016/j.foodchem.2021.129732 · Cited by 187

High internal phase pickering emulsions stabilized by pea protein isolate-high methoxyl pectin-EGCG complex: Interfacial properties and microstructure

Feng, T., Wang, X., Wang, X., Zhang, X., Gu, Y., Xia, S., & Huang, Q. (2021) · Food Chemistry · doi:10.1016/j.foodchem.2021.129251 · Cited by 185

High internal phase emulsions stabilized solely by whey protein isolate-low methoxyl pectin complexes: effect of pH and polymer concentration

Wijaya, W., der Meeren, P. V., Wijaya, C. H., & Patel, A. R. (2016) · Food & Function · doi:10.1039/c6fo01027j · Cited by 179

Food-grade Pickering emulsions and high internal phase Pickering emulsions encapsulating cinnamaldehyde based on pea protein-pectin-EGCG complexes for extrusion 3D printing

Feng, T., Fan, C., Wang, X., Wang, X., Xia, S., & Huang, Q. (2021) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2021.107265 · Cited by 171

Encapsulation of β-carotene-loaded oil droplets in caseinate/alginate microparticles: Enhancement of carotenoid stability and bioaccessibility

Liu, W., Wang, J., McClements, D. J., & Zou, L. (2017) · Journal of Functional Foods · doi:10.1016/j.jff.2017.11.046 · Cited by 167

Extrusion-based 3D printing of high internal phase emulsions stabilized by co-assembled β-cyclodextrin and chitosan

Li, X., Fan, L., & Li, J. (2022) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2022.108036 · Cited by 165

Development of antioxidant gliadin particle stabilized Pickering high internal phase emulsions (HIPEs) as oral delivery systems and the in vitro digestion fate

Zhou, F., Zeng, T., Yin, S., Tang, C., Yuan, D., & Yang, X. (2017) · Food & Function · doi:10.1039/c7fo01400g · Cited by 163

Emulsion stability of sugar beet pectin increased by genipin crosslinking

Lin, J., Yu, S., Ai, C., Zhang, T., & Guo, X. (2019) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2019.105459 · Cited by 144

Impact of encapsulation of probiotics in oil-in-water high internal phase emulsions on their thermostability and gastrointestinal survival

Gao, H., Ma, L., Sun, W., McClements, D. J., Cheng, C., Zeng, H., Zou, L., & Liu, W. (2021) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2021.107478 · Cited by 137

Mayonnaise-like high internal phase Pickering emulsions stabilized by co-assembled phosphorylated perilla protein isolate and chitosan for extrusion 3D printing application

Zhao, Q., Fan, L., Liu, Y., & Li, J. (2022) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2022.108133 · Cited by 133

Fabrication and digestive characteristics of high internal phase Pickering emulsions stabilized by ovalbumin-pectin complexes for improving the stability and bioaccessibility of curcumin

Wang, L., Zhang, H., Li, H., Zhang, H., Chi, Y., Xia, N., Li, Z., Jiang, L., Zhang, X., & Rayan, A. M. (2022) · Food Chemistry · doi:10.1016/j.foodchem.2022.133055 · Cited by 132

Insight of rheology, water distribution and in vitro digestive behavior of starch based-emulsion gel: Impact of potato starch concentration

Hu, Y., Li, C., Tan, Y., McClements, D. J., & Wang, L. (2022) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2022.107859 · Cited by 121

High internal phase Pickering emulsion by Spanish mackerel proteins-procyanidins: Application for stabilizing astaxanthin and surimi

Zhou, C., Zhang, L., Zaky, A. A., Tie, S., Cui, G., Liu, R., El‐Aty, A. M. A., & Tan, M. (2022) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2022.107999 · Cited by 103

Ca 2+ -induced soy protein nanoparticles as pickering stabilizers: Fabrication and characterization

Liu, F., Ou, S., & Tang, C. (2016) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2016.11.011 · Cited by 96

Tunable high internal phase emulsions (HIPEs) formulated using lactoferrin-gum Arabic complexes

Cheng, C., Wu, Z., Wang, Y., Chen, J., Zhong, Y., Liang, R., Peng, S., McClements, D. J., & Liu, W. (2020) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2020.106445 · Cited by 89

Formation of egg yolk-modified starch complex and its stabilization effect on high internal phase emulsions

Xu, L., Gu, L., Su, Y., Chang, C., Dong, S., Tang, X., Yang, Y., & Li, J. (2020) · Carbohydrate Polymers · doi:10.1016/j.carbpol.2020.116726 · Cited by 81

Chemical stability and bioaccessibility of β-carotene encapsulated in sodium alginate o/w emulsions: Impact of Ca2+ mediated gelation

Soukoulis, C., Cambier, S., Hoffmann, L., & Bohn, T. (2016) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2016.02.001 · Cited by 78

Understanding the structure, interfacial properties, and digestion fate of high internal phase Pickering emulsions stabilized by food-grade coacervates: Tracing the dynamic transition from coacervates to complexes

Wang, L., Liu, M., Guo, P., Zhang, H., Jiang, L., Xia, N., Zheng, L., Cui, Q., & Hua, S. (2023) · Food Chemistry · doi:10.1016/j.foodchem.2023.135718 · Cited by 67

Development and characterization of high internal phase pickering emulsions stabilized by heat-induced electrostatic complexes particles: Growth nucleation mechanism and interface architecture

Wang, L., Xiao, B., Guo, Q., Guo, P., Zhang, H., Chi, Y., Xia, N., Jiang, L., & Cui, Q. (2022) · Food Chemistry · doi:10.1016/j.foodchem.2022.134512 · Cited by 64

Tuning egg yolk granules/sodium alginate emulsion gel structure to enhance β-carotene stability and in vitro digestion property

Zhang, H., Huang, Z., Guo, P., Guo, Q., Zhang, H., Jiang, L., Xia, N., & Xiao, B. (2023) · International Journal of Biological Macromolecules · doi:10.1016/j.ijbiomac.2023.123444 · Cited by 61

Thermomechanically micronized sugar beet pulp: Dissociation mechanism, physicochemical characteristics, and emulsifying properties

Lin, J., Tang, Z., Brennan, C. S., & Zeng, X. (2022) · Food Research International · doi:10.1016/j.foodres.2022.111675 · Cited by 61

High internal phase emulsions stabilized by native and heat-treated lactoferrin-carboxymethyl chitosan complexes: Comparison of molecular and granular emulsifiers

Zhao, S., Cui, F., Ma, C., McClements, D. J., Liu, X., & Liu, F. (2021) · Food Chemistry · doi:10.1016/j.foodchem.2021.130507 · Cited by 52

Synergistic gelling mechanism of RG-I rich citrus pectic polysaccharide at different esterification degree in calcium-induced gelation

Chen, S., Zheng, J., Zhang, L., Cheng, H., Orfila, C., Ye, X., & Chen, J. (2021) · Food Chemistry · doi:10.1016/j.foodchem.2021.129177 · Cited by 51

Fabrication of a double-network high internal phase emulsion gel stabilized by bacterial cellulose nanofibrils: Enhancement of heat stability and 3D printing

Wang, Y., Liu, Q., Yang, Y., Qiu, C., Jiao, A., & Jin, Z. (2023) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2023.108872 · Cited by 46

Modulation of calcium-induced gelation of pectin by oligoguluronate as compared to alginate

Zhang, B., Hu, B., Nakauma, M., Funami, T., Nishinari, K., Draget, K. I., Phillips, G. O., & Fang, Y. (2018) · Food Research International · doi:10.1016/j.foodres.2018.08.020 · Cited by 43

Preparation of high internal phase Pickering emulsions stabilized by egg yolk high density lipoprotein: Stabilizing mechanism under different pH values and protein concentrations

Zhang, Y., Chen, Y., Xiong, Y., Ding, B., Li, Z., & Luo, Y. (2022) · LWT · doi:10.1016/j.lwt.2022.113091 · Cited by 42

Effect of four plant oils on the stability of high internal phase Pickering emulsions stabilized by ovalbumin-tannic acid complex

Xiong, Y., Chen, Y., Yi, X., Li, Z., & Luo, Y. (2022) · International Journal of Biological Macromolecules · doi:10.1016/j.ijbiomac.2022.10.098 · Cited by 42

Resveratrol-loaded α-lactalbumin-chitosan nanoparticle-encapsulated high internal phase Pickering emulsion for curcumin protection and its in vitro digestion profile

Fan, Y., Luo, D., & Yi, J. (2022) · Food Chemistry X · doi:10.1016/j.fochx.2022.100433 · Cited by 38

Potential low-calorie model that inhibits free fatty acid release and helps curcumin deliver in vitro: Ca2+-induced emulsion gels from low methyl-esterified pectin with the presence of erythritol

Yang, J., Wan, L., Duan, X., Wang, H., Yang, Z., Liu, F., Xu, X., & Pan, S. (2022) · International Journal of Biological Macromolecules · doi:10.1016/j.ijbiomac.2022.01.069 · Cited by 37

Elucidation of the cellulose nanocrystal-sugar beet pectin interactions for emulsification enhancement

Lin, J., Tang, Z., Chandrapala, J., Brennan, C. S., Han, Z., & Zeng, X. (2022) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2022.108198 · Cited by 37

OSA-linear dextrin enhances the compactness of pea protein isolate nanoparticles: Increase of high internal phase emulsions stability

Li, X., Liu, W.-J., Xu, B., Zhang, B., Wang, W., & Su, D.-L. (2022) · Food Chemistry · doi:10.1016/j.foodchem.2022.134590 · Cited by 24

Intermolecular forces regulate in-vitro digestion of whey protein emulsion gels: Towards controlled lipid release

Shen, X., Zheng, H., Han, M., Xu, X., Li, B., & Guo, Q. Q. (2023) · Journal of Colloid and Interface Science · doi:10.1016/j.jcis.2023.06.023 · Cited by 16

Pickering emulsion gels stabilized by protein and polysaccharide-based particles: A review of stability, synthesis, applications and prospective

Hashemi, B., Assadpour, E., Wang, Y., & Jafari, S. M. (2025) · Advances in Colloid and Interface Science · doi:10.1016/j.cis.2025.103564 · Cited by 76

Enhancement of hydrogen bonds between proteins and polyphenols through magnetic field treatment: Structure, interfacial properties, and emulsifying properties

Chen, Y., Wei, Q., Chen, Y., Feng, A., & Zhang, W. (2024) · Food Research International · doi:10.1016/j.foodres.2024.114822 · Cited by 63

Pectin based gels and their advanced application in food: From hydrogel to emulsion gel

Huang, S., Zhang, Y., Chen, Q., Liu, Y., Lü, L., Arain, M. M., Li, Z., Pan, S., & Liu, F. (2024) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2024.110841 · Cited by 58

Advancing the pH-driven encapsulation technique of curcumin: Molecular interaction shifts due to structural and charge variations

Li, H., Zhao, M., Li, J., Wang, J., Zhang, H., Wang, J., Xia, N., Wang, Z., & Rayan, A. M. (2024) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2024.109952 · Cited by 54

Insight into the Stabilization Mechanism of Succinylation Modification on Black Bean Protein Gels: Molecular Conformation, Microstructure, and Gel Properties

Cheng, X., Li, W., Peng, R., Chen, Y., Mu, S., Cui, L., Liu, Z., Wang, H., Xu, J., & Jiang, L. (2024) · Journal of Agricultural and Food Chemistry · doi:10.1021/acs.jafc.4c02232 · Cited by 37

Exploring sustainable sources and modification techniques of plant-based alternative proteins for high internal phase emulsion systems: From Camellia oleifera seed meal, copra meal, and soybean meal

Zou, R., Xu, J., Guo, Z., Wang, Z., Huang, Z., Jiang, L., & Jiang, L. (2025) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2025.111256 · Cited by 32

Agar-lauric acid complex-stabilized Pickering emulsions: Fabrication, stabilization, and probiotics encapsulation

Du, L., Ru, Y., Weng, H., Zhang, Y., Xiao, A., Chen, J., & Xiao, Q. (2024) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2024.110685 · Cited by 30

Advances of plant-based fat analogs in 3D printing: Manufacturing strategies, printabilities, and food applications

Cen, S., & Meng, Z. (2024) · Food Research International · doi:10.1016/j.foodres.2024.115178 · Cited by 29

A starch-based composite film with dual-modality essential oil controlled-release for perishable fruit preservation

Zhang, S., Guo, H., Li, H., Qiao, X., Wu, P., Li, Y., Ai, S., Shan, Y., & Ding, S. (2025) · Food Packaging and Shelf Life · doi:10.1016/j.fpsl.2025.101606 · Cited by 29

Development of pea protein nanoparticle/hydrolyzed rice glutelin fibril emulsion gels for encapsulation of curcumin

Kong, Z., Li, Z., Zhang, L., Dai, L., Wang, Y., Sun, Q., McClements, D. J., Cheng, Y., Zhang, Z., Wang, C., et al. (2024) · International Journal of Biological Macromolecules · doi:10.1016/j.ijbiomac.2024.133640 · Cited by 28

Regulation of goat whey protein complex interfacial structures by gum Arabic to improve emulsion performance for curcumin delivery and application.

Zhao, S.-L., Li, K., Huang, H., Zhao, P., Su, S.-P., Mcclements, D., Chen, S., Ma, C.-C., Liu, X.-B., & Liu, F.-G. (2025) · Carbohydrate Polymers · doi:10.1016/j.carbpol.2025.123782 · Cited by 28

Synergistic stabilization of ovalbumin by S-configuration transitions and positively charged amino acids: A thermal aggregation mechanism perspective

Zhang, X., Li, J., Wang, J., Zhang, H., Xia, N., Zheng, L., Wang, Z., Rayan, A. M., Ghamry, M., & Mohamed, T. A. (2024) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2024.110284 · Cited by 25

Recent innovations for improving the techno‐functional properties of plant‐based egg analogs and egg‐mimicking products to promote their industrialization and commercialization

Khalifa, I., Li, Z., Nawaz, A., Walayat, N., Sobhy, R., Jia, Y., Korin, A., Zou, X., & Maqsood, S. (2024) · Comprehensive Reviews in Food Science and Food Safety · doi:10.1111/1541-4337.70086 · Cited by 25

Effect of phase transition of soy protein-chitosan complexes on liposomes stability: The perspective of membrane structure and inlaid stabilization mechanism

Cheng, X., Peng, R., Zou, M., Chen, Y., Li, W., Wang, Z., Xu, J., & Guo, Z. (2025) · Food Chemistry · doi:10.1016/j.foodchem.2025.143911 · Cited by 25

Lactoferrin-quercetin synergy: Mechanistic analysis and functional optimization of high internal phase emulsions for 3D food printing with bioactive delivery capabilities

Huang, Y., Lang, C., Kang, L., Chen, W., Chen, W., Zhong, Q., Pei, J., Lv, Y., He, R., Zhang, M., et al. (2025) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2025.111754 · Cited by 22

Emulsion gel-based fat replacers in meat products: Structured design, processing stability, oral lubricity/flavor perception, and digestive characteristics

Zhu, X., Tu, Y., Zhao, Y., Wu, N., Yao, Y., Chen, S., Wei, T., Mao, J., Hu, X., Wang, S., et al. (2025) · Food Chemistry · doi:10.1016/j.foodchem.2025.146589 · Cited by 21

Multiscale non-covalent assembly of proteins and polysaccharides from mechanisms to functional enhancements and applications: A review

Cheng, M. L., Pu, M., Chen, J., Wang, Y., Jellicoe, M., He, S., & Deng, S. (2025) · International Journal of Biological Macromolecules · doi:10.1016/j.ijbiomac.2025.147381 · Cited by 20

Physicochemical properties and in vitro digestive behavior of astaxanthin loaded Pickering emulsion gel regulated by konjac glucomannan and κ-carrageenan

Zhang, X., Ning, Y., Chai, L., Yin, Y., Luo, D., & Xu, W. (2024) · International Journal of Biological Macromolecules · doi:10.1016/j.ijbiomac.2024.134710 · Cited by 19

Designing Protein Gels for Nutrient Delivery: From Formulation to Digestion

Dong, X., Wang, Y., Chen, X. D., & Selomulya, C. (2026) · Comprehensive Reviews in Food Science and Food Safety · doi:10.1111/1541-4337.70424 · Cited by 17

Development of Novel Nanocarriers by Ultrasound and Ethanol-Assisted Soy Protein Isolate: Enhancing the Resistance of Lutein to Environmental Stress

Cheng, X., Meng, F., Lou, M., Peng, R., Zou, M., Zhang, H., Wu, Y., Wang, H., Xu, J., & Jiang, L. (2024) · Journal of Agricultural and Food Chemistry · doi:10.1021/acs.jafc.3c09415 · Cited by 16

Effect of K2CO3 on konjac glucomannan/κ-carrageenan-based camellia oil Pickering emulsion gel for the development of fat analogs

Zhang, L., Ning, Y., Wei, Y., Xin, Y., Shah, B. R., Du, H., Zou, J., & Xu, W. (2025) · International Journal of Biological Macromolecules · doi:10.1016/j.ijbiomac.2025.140094 · Cited by 16

Bovine serum albumin-EGCG particles increase high internal phase pickering emulsions stability: The leading role of EGCG concentrations

Liu, Y., Wu, Y., Zhang, J., Wu, H., Zheng, Z., Zeng, C., Liu, X., Li, X., Ye, J., Liu, Z., et al. (2025) · LWT · doi:10.1016/j.lwt.2025.117496 · Cited by 16

Ultrasound-assisted covalent cross-linking of egg white protein with ferulic acid: Structure, foaming, and application in chiffon cake

Xiao, B., Hua, S., Han, S., Zhang, H., Zhang, W., Ning, X., Yang, F., Chuang, R., Ghamry, M., & Rayan, A. M. (2025) · Food Research International · doi:10.1016/j.foodres.2025.116396 · Cited by 15

Dynamic tracking of the structure of high internal phase Pickering emulsions stabilized by egg white protein microgels with different phase behaviors, 3D printing and digestive fates

Zhou, S., Ma, Y., Liu, Y., Liu, M., Zhang, H., Xia, N., Yu, X., Li, H., Xu, L., Rayan, A. M., et al. (2025) · Food Chemistry · doi:10.1016/j.foodchem.2025.144769 · Cited by 15

Ultrasonic engineering of bovine serum albumin nanoparticles for high internal phase Pickering emulsions: Interfacial behavior, microstructural evolution and stabilization enhancement

Ma, L., Li, J., Liu, Y., & Zheng, J. (2025) · Ultrasonics Sonochemistry · doi:10.1016/j.ultsonch.2025.107543 · Cited by 14

A systematic review on innovations in co-stabilized protein-hydrocolloid Pickering emulsions: mechanistic insights, tailored properties, and functional applications

Ahranjani, P. J., & Ferrentino, G. (2025) · Critical Reviews in Food Science and Nutrition · doi:10.1080/10408398.2025.2592887 · Cited by 14

Fabrication and characterization of high internal phase Pickering emulsions (HIPPEs) of ω-3 algal oil stabilized with seaweed-derived particles

Ghelichi, S., Yancheshmeh, B. S., Lin, M. K. T. H., & Jacobsen, C. (2025) · Food Chemistry · doi:10.1016/j.foodchem.2025.147073 · Cited by 12

Molecular structure changes induced by egg white protein storage: From interfacial properties to Pickering emulsion stability

Li, J., Zhao, M., Wang, X., Liao, Y., Zhang, H., Li, H., & Zhang, H. (2025) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2025.112099 · Cited by 12

HIPE-gels performance: Role of sodium hyaluronate conformation and concentration in structure and 3D printing

Chen, Z., Sun, S., Zhou, Q., Wang, X., Hu, J., & Zhou, P. (2025) · Food Bioscience · doi:10.1016/j.fbio.2025.106361 · Cited by 11

Development of quinoa protein-saccharide conjugates stabilized high internal phase Pickering emulsions for 3D printing and β-carotene delivery

Peng, X., Ji, Y., Zhao, K., & Shen, X. (2025) · Food Chemistry · doi:10.1016/j.foodchem.2025.146785 · Cited by 11

Fabrication, characterization, and 3D printing of high-internal phase Pickering emulsion stabilized by heat-treated copra protein and calcium composite

Yang, Z., Guo, Y., Tian, T., Chen, L., Zhang, W., Jiang, L., Huang, Z., & Wang, H. (2024) · International Journal of Biological Macromolecules · doi:10.1016/j.ijbiomac.2024.137670 · Cited by 10

Multifaceted characterization of lactoferrin and (−)-epigallocatechin-3-gallate (EGCG) interactions: development of the pickering emulsions for microencapsulated functional foods

Huang, Y., Kang, L., Lang, C., Chen, H., Chen, W., Zhong, Q., Pei, J., Lv, Y., He, R., Zhang, M., et al. (2025) · Food Research International · doi:10.1016/j.foodres.2025.116947 · Cited by 10

3D printed gel process regulates the rheology, swallowing, and digestive fate of high internal phase emulsion gels for dysphagia foods

Hou, J., Jiang, Z., Liu, M., Zhang, H., Li, H., Ma, Y., Xu, L., Xiao, C., Rayan, A. M., & Ghamry, M. (2025) · Colloids and Surfaces A Physicochemical and Engineering Aspects · doi:10.1016/j.colsurfa.2025.138195 · Cited by 9

Interfacial Coordination‐Engineered Emulgel Modulates the Osteo‐Immune Microenvironment in Periodontitis Treatment Via HIF1 Signaling Pathway‐Induced Metabolic Reprogramming

Zhang, H., Huang, X. R., Chen, R., Lin, W., Li, L., Peng, X., Yang, X., Chen, X., Guo, T., Weng, J., et al. (2025) · Advanced Science · doi:10.1002/advs.202509998 · Cited by 9

A novel pectin-protein-polyphenol complex from white grape pomace with enhanced emulsifying function and antioxidant activity

Gao, Y., Mensah, R. Q., Sun, Y., Zhao, Z., Ball, M. S., Dunn, K., & Zhang, Z. (2025) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2025.112336 · Cited by 9

Formation mechanism of soy protein-xanthan gum nanoparticles based oleogels with various ionic strength and their delivery capacity for β-carotene

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Wang, L., Cheng, C., Luo, S., Huang, X., Jing, X., Guo, Z., Wang, Z., Huang, Z., & Jiang, L. (2025) · Food Chemistry · doi:10.1016/j.foodchem.2025.145484 · Cited by 8

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Li, S., Zhang, L., Wu, Y., Guo, J., Yang, C., Chen, K., Li, Y., Tian, L., Liu, J., Zhang, T., et al. (2026) · Carbohydrate Polymers · doi:10.1016/j.carbpol.2026.125068 · Cited by 8

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Zhang, S., Liu, H., Sun, N., Liu, P., Lv, L., Du, D., Zhang, C., Zhao, G., Wang, X.-H., & Li, J. (2025) · International Journal of Biological Macromolecules · doi:10.1016/j.ijbiomac.2025.145508 · Cited by 7

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Oxidation-driven structural reconfiguration and dynamic covalent assembly behavior of soy protein-oxidized alginate complexes: Tailored engineering for tunable stability of emulsions

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Guo, X. J., Qiao, Y., Huang, Z., Gong, Z., Wang, Q., Li, J., Wu, Y., Liu, X., & Liu, J. H. (2024) · International Journal of Biological Macromolecules · doi:10.1016/j.ijbiomac.2024.136275 · Cited by 5

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Guo, L., Xue, Y.-H., Zhang, Y., Chen, W., Yuan, Y.-S., Tian, S.-S., Meng, Y., & Chen, J. (2025) · Food Chemistry · doi:10.1016/j.foodchem.2025.143802 · Cited by 5

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Nie, C., Wang, J., Huang, X., Zhu, B., & Qin, L. (2025) · Food Chemistry · doi:10.1016/j.foodchem.2025.146840 · Cited by 4

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Wang, X., Yu, H., Hú, Z., Zhang, C., Liu, B., Liu, H., & Ma, Y. (2024) · International Journal of Biological Macromolecules · doi:10.1016/j.ijbiomac.2024.136364 · Cited by 4

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Li, L., Wang, W., Ji, S., & Xia, Q. (2025) · Food Chemistry · doi:10.1016/j.foodchem.2025.146838 · Cited by 3

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Wang, X., Meng, D., Li, Y., Zhang, H., Xu, L., Li, H., Zhang, L., Xia, N., Liang, J., Rayan, A. M., et al. (2025) · Food Chemistry · doi:10.1016/j.foodchem.2025.146778 · Cited by 3

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Homogenization Pressure-Dependent Changes in Protein Structure and Coverage: Enhancing the Quality of Preterm Infant Formula Emulsions

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Physical Properties of Ovalbumin/Sodium Carboxymethyl Cellulose Composite Gels Induced by Glucono-δ-Lactone and Heat Treatment

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Zhu, X., Wang, S., Xu, S., Zhao, Y., Wu, N., Yao, Y., Chen, S., Wei, T., Mao, J., Hu, X., et al. (2025) · Food Research International · doi:10.1016/j.foodres.2025.118132 · Cited by 1

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Kong, L., Liu, R., Zhu, S., Miao, C., Peng, Y., Zhao, P., Wang, W. J., Zhang, W., & Fan, S. (2026) · Construction and Building Materials · doi:10.1016/j.conbuildmat.2026.145182 · Cited by 1

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Spatially engineered myofibrillar protein and chitosan interfaces for controlled lipid digestion and postprandial metabolic response

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Exploring the influences of ultrasound-assisted glycosylated modification on chickpea protein isolate: insights into structural, functional, and interfacial properties

Chen, C., Xie, K., Zhao, Y., Guo, X., Mao, X., & Zhang, J. (2026) · Ultrasonics Sonochemistry · doi:10.1016/j.ultsonch.2026.107929 · Cited by 1

Meat protein microgels assembled under various temperature-concentration conditions: Underlying its interfacial behavior

Wang, Y., Chai, J., Shao, J., Xu, X., & Zhao, X. (2025) · Food Chemistry · doi:10.1016/j.foodchem.2025.146211

Study on the regulatory effect of ovalbumin-konjac glucomannan complexes-stabilized HIPPEs on the stability of loaded astaxanthin

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High internal phase Pickering emulsions stabilized by pH-shifting modified egg white/pea protein isolate: Oral tribological evidence for fat replacement in whipped cream

Sheng, C., Cui, X., Han, Y., Wang, Y., Zhang, R., Yan, Z., Chen, D., Liu, J., Zhang, T., & Liu, X. (2026) · Food Chemistry · doi:10.2139/ssrn.6965790

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Ramadhan, W., Hasanah, P. U., Riyanto, B., Suseno, S. H., Santoso, J., Pari, R. F., Wardana, A. A., & Ikasari, D. (2026) · Journal of Culinary Science & Technology · doi:10.1080/15428052.2026.2687668

Investigation of Electrogelation of Low Methoxyl Pectin and Its Potential Applications

Baramee, P., Chuaisat, N., Binsorleah, M., Wadwong, N., Boonfueng, K., Chindapan, N., & Kanjanapongkul, K. (2026) · Engineering and Technology Horizons · doi:10.55003/eth.430210

Gallic acid-Fe3+ coordinated Pickering emulsion-reinforced chitosan-gelatin composite films with tunable functional properties

Zhao, J., Kong, X., He, T., Qiu, Y., Men, Y., Liu, H., Guo, Q., & Zhu, Q. (2026) · Grain & Oil Science and Technology · doi:10.1016/j.gaost.2026.07.002

Egg white protein-polysaccharide high internal phase Pickering emulsions for 3D printing and quercetin delivery

Li, L., Wang, W., Ji, S., Liu, N., & Xia, Q. (2026) · Journal of Food Engineering · doi:10.1016/j.jfoodeng.2026.113267

Enzymatic Construction of Whey Protein-Arabinoxylan Conjugate Particles and Their Regulation on the Stability and Curcumin Delivery Property of High Internal Phase Pickering Emulsions

Sun, Y., Wang, Y., Zhang, M. Y., Li, S., Wang, J., Yu, D., & Cheng, J. (2026) · Food and Bioprocess Technology · doi:10.1007/s11947-026-04517-5

Interfacial engineering of starch-based ternary gels under nutritional constraints: Linking structure, rheology, and 3D printability

Luo, W., Huo, X., Yang, T., Kong, L., Tan, L., Qian, J.-Y., Zhang, L., Xie, F., & Chen, Y. (2026) · Carbohydrate Polymers · doi:10.1016/j.carbpol.2026.125763

High internal-phase Pickering emulsions stabilized by whole egg liquid and its application in 3D printing

Wang, M., Lv, Q., Wang, F., Tan, M., Wang, H., & Cheng, S. (2026) · Food and Bioproducts Processing · doi:10.1016/j.fbp.2026.08.005

Size-controlled whey protein microgels enable tunable gelation in low-oil Pickering emulsions: Role of particle size and concentration

Hu, J., Chu, Y., Dong, W., Zhao, T., Han, Y., Zeng, H., Rui, Y. A. N. G., & Chen, L. (2026) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2026.113291

Response of oil-water ratio on pickering emulsions of pure lemon essential oil in-situ stabilized by keratin/gelatin/xanthan gum ternary complex

Guo, Y.-L., Liu, L.-W., Wang, J.-Q., Zhang, H.-J., Xu, L.-N., Huang, Y.-P., Li, H.-Y., & Xia, N. (2026) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2026.113311

Research Progress, Mechanisms, and Future Prospects of Isolation gels in Sequential Transport via Methanol-Diesel Pipelines

Liang, J., Liu, K., Cao, X., Slaný, M., Feng, R., & Liang, F. (2026) · Journal of Pipeline Science and Engineering · doi:10.1016/j.jpse.2026.100610

Bilayer particle interfaces from phycocyanin-starch nanocrystals enable stable, 3D-printable high internal phase Pickering emulgels for enhanced astaxanthin delivery

Hao, Y., Ling, D., Mei, J., Li, S., Guo, X., Yang, Q., Gong, Z., Liu, X., Zhong, W., & Zheng, B. (2026) · Food Research International · doi:10.1016/j.foodres.2026.120904

Walnut and peanut protein microgel particles: production, characterization, and application in stabilizing emulsions and gels

Gu, Y., Jiang, Z., Ma, X., Hu, H., Zhu, J., Ma, L., Adhikari, B., Gontard, N., Aouf, C., Wang, Q., et al. (2026) · Food Chemistry · doi:10.1016/j.foodchem.2026.151281

Fabrication of sodium caseinate-based emulsions gel with konjac glucomannan and κ-carrageenan for β-carotene protection

Zhang, L., Li, Z., Yu, S., Wu, G., Xue, J., Li, L., & Xu, W. (2026) · Food Chemistry X · doi:10.1016/j.fochx.2026.104572

Modulation of interfacial stability for potato protein-gallic acid-sodium carboxymethyl cellulose conjugates: Structural modification and assembly behavior

Huang, Z., Wang, R., Fei, X.-Y., Gong, D.-M., Hu, X., & Zhang, G.-W. (2026) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2026.113489

Application of Pigeon Myofibrillar Protein-Stabilized High Internal Phase Pickering Emulsions as a Sheep Tail Fat Substitute in Emulsion-Type Sausages

Zhang, L., Zhang, X., Zhang, Y., Qi, W., Li, T., Rivadeneira, J. P., Liu, Y., Wang, L., & Zhang, Z. (2026) · Foods · doi:10.3390/foods15213820

Hyaluronic Acid Improves Stability in Ovalbumin-Tea Polyphenol Pickering Particle-Stabilized Gel-like HIPEs via Interfacial Reinforcement

Ma, J., Bi, S., Yang, X., Zhao, E., Zhou, Y., Ye, C., Liu, Y., & Zhu, Q. (2026) · Gels · doi:10.3390/gels12050425 · Cited by 1

High internal phase pickering emulsions stabilized by pea protein isolate-high methoxyl pectin-EGCG complex: Interfacial properties and microstructure

Feng, T., Wang, X., Wang, X., Zhang, X., Gu, Y., Xia, S., & Huang, Q. (2021) · Food Chemistry · doi:10.1016/j.foodchem.2021.129251 · Cited by 185

Development and characterization of high internal phase pickering emulsions stabilized by heat-induced electrostatic complexes particles: Growth nucleation mechanism and interface architecture

Wang, L., Xiao, B., Guo, Q., Guo, P., Zhang, H., Chi, Y., Xia, N., Jiang, L., & Cui, Q. (2022) · Food Chemistry · doi:10.1016/j.foodchem.2022.134512 · Cited by 64

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Fabrication of polysaccharide-based high internal phase emulsion gels: Enhancement of curcumin stability and bioaccessibility

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