The food industry is one of the major users of emulsion technology, as many food products
exist in an emulsified form, including many dressings, sauces, spreads, dips, creams, and …

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 …

Emulsion is considered to be an excellent system for delivering nutraceuticals, but instability
limits the application of the emulsion. Adding stabilizers is an effective method to improve …

Background Pickering emulsions are stabilized by solid particles. Among the particles as
emulsifiers, starch based particles have gained research focus. Starch is GRAS, non …

Pickering emulsion is a type of emulsion that uses solid particles or colloidal particles as
emulsifiers instead of surfactants to anchor at the oil-water interface. Its unique properties …

Clove essential oil (CLO) Pickering emulsions were prepared with zein colloid particles as
stabilizer, and the effects of CLO Pickering emulsion incorporation on the structure …

Dietary fat in food matrix plays an important role in improving the bioaccessibility of lipophilic
micronutrients. Conventionally, surfactants and amphiphilic biopolymers have been used to …

Highlights•The range of Pickering-type particles proposed recently has increased
enormously.•Imaginative use of cellulose, prolamins, and starch in particular.•Challenges …

Recently, the use of emulsion as a delivery system for essential oils has attracted increasing
attention. In this research, cinnamon essential oil Pickering emulsion (ZCCPEs) stabilized by …

Zein/gum Arabic (GA) nanoparticles (ZGPs) were fabricated to stabilize the oil-water
interface of a Pickering emulsion. The Pickering emulsion was successfully fabricated at an …