Organic particles are increasingly being utilized instead of inorganic ones to form and
stabilize Pickering emulsions for food applications. In particular, polysaccharide-based …

Nanostarch, as a food-grade Pickering emulsion stabilizer, has attracted wide attention
owing to its biodegradability, nontoxicity, small size, and large specific surface area. In this …

Oil-in-water Pickering emulsions were successfully prepared via high-energy
microfluidization using cellulose nanocrystals (CNC) as interfacial stabilizers. The influence …

Due to the advantages of wide sources, high biocompatibility and favorable
biodegradability, starch nanocrystals (SNCs) have gradually attracted attention and have …

Increasing awareness of the health benefits of specific constituents in fruits, vegetables,
cereals, and other whole foods has sparked a broader interest in the potential health …

Pickering emulsions are increasingly preferred over typical surfactant-based emulsions due
to several advantages, such as lower emulsifier usage, simplicity, biocompatibility, and …

Sodium alginate (SA) was used as a co-stabilizer to improve the Pickering emulsions
stabilized by starch nanocrystals (SNC). Compared with pure SNC, SNC/SA complexes …

To overcome the low production efficiency of Pickering emulsion stabilizers prepared from
starch, alcohol precipitation and surface modification were applied in this study. Spherical …

Curcumin is widely known as a health-promoting polyphenol. However, gastrointestinal
instability and low intestinal permeability limit its application in foods. To overcome these …

To enhance its gut health-promoting activity and bioaccessibility, resveratrol was loaded in
emulsions stabilized by octenyl succinic anhydride-modified waxy maize starch nanocrystals …