In recent years, Pickering emulsions and their applications have attracted a great deal of
attention due to their special features, which include easy preparation and enhanced …

An increased interest in Pickering emulsions has emerged over the last 15 years, mainly
related to their very attractive properties compared to regular emulsions, namely their …

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

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 …

In recent years, the demand for non-surfactant based Pickering emulsions in many industrial
applications has grown significantly because of the option to select biodegradable and …

Abstract Background Starch-based Pickering emulsions have been the focus of
considerable research on emulsion-based delivery systems during the past decade. The …

Abstract Quinoa (Chenopodium quinoa Willd.) has gained popularity worldwide largely due
to the attractive nutritional profile. It also has much potential for food security due to the great …

There is an increased pressure on food manufacturers to design low calorie and low fat
foods to address the global obesity crisis. Designing double emulsions (DEs) is a …

Background Solid particles with certain characteristics, including desired wettability, and
size have been shown as an alternative for conventional emulsifiers. They induce a form of …