This review summarizes the major advances that have occurred over the last 5 years in the
use of plant-based colloidal particles for the stabilization of oil-in-water and water-in-oil …

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

There is an emerging quest for lightweight materials with excellent mechanical properties
and economic production, while still being sustainable and functionalizable. They could form …

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

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

Abstract Development of new sources and isolation processes has recently enhanced the
production of cellulose in many different colloidal states. Even though cellulose is widely …

Pickering emulsions were first successfully fabricated by different types and sizes of corn,
tapioca, sweet potato, and waxy corn starch nanoparticles as stabilizers. Photography …

Emulsion stabilization by native cellulose has been mainly hampered because of its
insolubility in water. Chemical modification is normally needed to obtain water-soluble …

Kafirin, the prolamin protein from sorghum, was fabricated into spherical nanoparticles and
then introduced as a fully natural interfacial stabilizer for Pickering emulsions. Kafirin …

While protein-stabilized high internal phase Pickering emulsions (HIPEs) have
demonstrated promising potential for various applications in food, their poor interfacial …