Pickering emulsion, a kind of emulsion stabilized only by solid particles locating at oil–water
interface, has been discovered a century ago, while being extensively studied in recent …

A few protein-and polysaccharide-based particles can function as effective stabilisers in
multi-phase food systems. Combining both polymer-based particles and tailoring the …

Background Due to perceived health benefits and increasing consumption trends, plant
proteins in their entirety or as partial substitutes have been employed in various food …

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 …

This work aimed to investigate the feasibility of fabricating food-grade Pickering emulsions
stabilized by soy protein isolate-chitosan (SPI-CS) nanoparticles. The SPI-CS nanoparticles …

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 increasing demand for alternative and sustainable protein sources, such as
vegetables, insects and microorganisms, that can meet the nutritional and sensory …

Background Chitosan-based particles are one of the most promising Pickering emulsions
stabilizers due to its cationic properties, cost-effective, biocompatibility, biodegradability …

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

The effects of heat treatment on the emulsifying properties of pea proteins were investigated.
Thermal treatment of pea proteins at 95° C for 30 min increased the extent of protein …