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, emulsions stabilized by micro‐or nanoparticles (known as Pickering
emulsions) have attracted much attention. Micro‐or nanoparticles, as the main components …

Background Many biologically active and functional components are chemically unstable,
and exhibit variable water/oil solubility, which reduce their bioavailability and efficacy …

Healthy foods with few artificial additives are in high demand among consumers. Preserving
conventional pesticides, frequently used as chemicals to control phytopathogens, is …

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

Background Colloidal particles assembled from food grade materials with proper fabrication
and/or modification can function as Pickering emulsion stabilizers. Scope and approach This …

This review describes advances in the preparation of food‐relevant double emulsions (DEs)
of the water‐in‐oil‐in‐water (W/O/W) and oil‐in‐water‐in‐oil (O/W/O) types with emphasis …

The effectiveness of biopolymer-based particles as stabilizing agents of emulsified and
aerated systems is attributable to a pair of contributory mechanisms—Pickering stabilization …

Functional ingredients can be encapsulated by various wall materials for controlled release
in food and digestion systems. Starch, as one of the most abundant natural carbohydrate …

Background Controlled release (CR) systems have emerged as powerful platforms for
innovative formulations and dietary designs to enhance the techno-functional performance …