The DOI matches its Crossref record; 89 of the 89 references it cites were found in a registry or an index.
Food-Grade Pickering Emulsions: Preparation, Stabilization and Applications
Open accessAbstract
In recent years, Pickering emulsions have emerged as a new method and have attracted much attention in the fields of food sciences. Unlike conventional emulsions, Pickering emulsions are stabilized by solid particles, which can irreversibly adsorb on the oil-water interface to form a dense film to prevent the aggregation of droplets. The research and development of food-grade solid particles are increasingly favored by scientific researchers. Compared with conventional emulsions, Pickering emulsions have many advantages, such as fewer using amounts of emulsifiers, biocompatibility and higher safety, which may offer feasibility to have broad application prospects in a wide range of fields. In this article, we review the preparation methods, stabilization mechanism, degradation of Pickering emulsions. We also summarize its applications in food sciences in recent years and discuss its future prospects and challenges in this work.
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Cites
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Janus Particles: Synthesis, Self-Assembly, Physical Properties, and Applications
Walther, A., & Müller, A. H. E. (2013) · Chemical Reviews · doi:10.1021/cr300089t · Cited by 1,769
Carotenoid actions and their relation to health and disease
Krinsky, N. I., & Johnson, E. J. (2005) · Molecular Aspects of Medicine · doi:10.1016/j.mam.2005.10.001 · Cited by 1,420
Recent Studies of Pickering Emulsions: Particles Make the Difference
Wu, J., & Ma, G. (2016) · Small · doi:10.1002/smll.201600877 · Cited by 877
Yang, Y., Fang, Z., Chen, X., Zhang, W., Xie, Y., Chen, Y., Liu, Z., & Yuan, W. (2017) · Frontiers in Pharmacology · doi:10.3389/fphar.2017.00287 · Cited by 736
Pickering Emulsions for Food Applications: Background, Trends, and Challenges
Berton-Carabin, C. C., & Schroën, K. (2015) · Annual Review of Food Science and Technology · doi:10.1146/annurev-food-081114-110822 · Cited by 728
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Pickering emulsions: Versatility of colloidal particles and recent applications
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Cited by
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
Kirtil, E., & Yildiz, E. (2025) · Food Research International · doi:10.1016/j.foodres.2025.116622 · Cited by 30
Metadata
- Authors
- Chen, L., Ao, F., Ge, X., & Shen, W.
- Venue
- Molecules
- Publisher
- MDPI AG
- Published
- 2020-07-14
- Volume
- 25
- Issue
- 14
- Pages
- 3202
- ISSN
- 1420-3049 (ISSN-L)
- OpenAlex
- W3043406509
- Cited by
- 264
- References
- 89
- FWCI
- 9.79
- Type
- journal article
- Language
- en
- Open access
- gold
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