The focus in the study of Pickering foams and emulsions has recently been shifting from
using inorganic particles to adopting particles of biological origin for stabilization. This shift is …

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

Background Stabilized by solid particles, Pickering foams have a much longer stability than
traditional foams and have continued to gain interest in different applications in the last two …

Highlights•Noteworthy research activity in encapsulation, delivery systems, and
digestion.•Increasing emphasis on plant-based biopolymers as emulsifiers and …

Recent advances in the stabilization of emulsions and foams by particles of nanoscale and
microscopic dimensions are described. Ongoing research in this highly active field is …

Pickering emulsions, which are stabilized by particles, have gained considerable attention
recently because of their extreme stability and functionality. A food-grade particle is …

Pickering emulsion, which is an emulsion stabilized by solid particles, offers a wide range of
potential applications because it generally provides a more stable system than surfactant …

The versatility of colloidal particles endows the particle stabilized or Pickering emulsions
with unique features and can potentially enable the fabrication of a wide variety of derived …

Pickering emulsions are emulsions that are stabilized by fine particles. They have been the
focus of considerable research in the past decade due to their properties such as high …

The use of solid, food-grade particles as emulsion stabilizers is highly promising in the field
of food science and technology. Food-grade particles (eg fat and wax crystals, protein …