The DOI matches its Crossref record; 80 of the 80 references it cites were found in a registry or an index.
Physicochemical characteristics, applications and research trends of edible Pickering emulsions
Abstract
Abstract Background In recent years, Pickering emulsions have attracted wide attentions due to their enhanced stability and numerous possible applications compared to conventional emulsions. In the field of food science, the application of food-grade particles endows the Pickering emulsions with a broader prospect. Scope and approach This paper elaborates the factors affecting the stability of Pickering emulsions and summarizes various physicochemical properties of Pickering emulsions. Besides, the available food-grade particles that have been recently developed as Pickering stabilizers are summarized. Furthermore, the applications of edible Pickering emulsions and their future trends are highlighted. Key findings and conclusions The stability of Pickering emulsions is affected by three factors: particle as Pickering stabilizer, water phase and oil phase. Food-grade particles for Pickering emulsion applications are mainly divided into six categories: polysaccharide particles, protein-based particles, complex particles, flavonoid particles, food-grade wax and fat crystals, which can be modified by physical or chemical methods to enhance their Pickering emulsifier performance. Fat substitute, nutraceutical delivery and cleaning agent in replacement of detergents are potential applications of food-grade Pickering emulsions. The research trends of food-grade particle-stabilized Pickering emulsions include Pickering double emulsions, nutraceutical co-delivery, multilayer Pickering emulsions, fixing the Pickering emulsions in the gel, preparation of porous materials and responsive Pickering emulsions. It can be concluded that the food industry will have a great revolution with the development of Pickering emulsions.
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Citations
Cites
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Oil-in-water emulsions stabilized by chitin nanocrystal particles
Tzoumaki, M. V., Moschakis, T., Kiosseoglou, V., & Biliaderis, C. G. (2011) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2011.02.008 · Cited by 506
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Surfactant-Free High Internal Phase Emulsions Stabilized by Cellulose Nanocrystals
Capron, I., & Cathala, B. (2013) · Biomacromolecules · doi:10.1021/bm301871k · Cited by 437
Double Emulsions Relevant to Food Systems: Preparation, Stability, and Applications
Muschiolik, G., & Dickinson, E. (2017) · Comprehensive Reviews in Food Science and Food Safety · doi:10.1111/1541-4337.12261 · Cited by 397
Emulsions stabilised by whey protein microgel particles: towards food-grade Pickering emulsions
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Self-citationFood-grade Pickering emulsions for encapsulation and delivery of bioactives
Mwangi, W. W., Lim, H. P., Low, L. E., Tey, B. T., & Chan, E. S. (2020) · Trends in Food Science & Technology · doi:10.1016/j.tifs.2020.04.020 · Cited by 314
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Cited by
Recent advances in carrageenan-based delivery systems for bioactive ingredients: A review
Dong, Y., Wei, Z., & Xue, C. (2021) · Trends in Food Science & Technology · doi:10.1016/j.tifs.2021.04.012 · Cited by 160
Self-citationXiao, T., Ma, X., Hu, H., Xiang, F., Zhang, X., Zheng, Y., Dong, H., Adhikari, B., Wang, Q., & Shi, A. (2025) · Food Chemistry: X · doi:10.1016/j.fochx.2025.102792 · Cited by 111
“Because particle adsorption at the interface is irreversible, Pickering emulsions exhibit greater stability than conventional emulsions (Xia, Xue, & Wei, 2021).”
Tian, Y., Sun, F., Wang, Z., Yuan, C., Wang, Z., Guo, Z., & Zhou, L. (2024) · Food Chemistry: X · doi:10.1016/j.fochx.2023.101066 · Cited by 45
Metadata
- Authors
- Xia, T., Xue, C., & Wei, Z.
- Venue
- Trends in Food Science & Technology
- Publisher
- Elsevier BV
- Published
- 2021-01
- Volume
- 107
- Pages
- 1-15
- ISSN
- 0924-2244 (ISSN-L)
- OpenAlex
- W3110621062
- Cited by
- 398
- References
- 80
- FWCI
- 16.13
- Type
- journal article
- Language
- en
- Open access
- closed
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