Review
Nutrition & Dietetics
Wei Li, Bo Jiao, Sisheng Li, Shah Faisal, Aimin Shi, Weiming Fu, Yiying Chen, Qiang Wang
Summary: Recently, Pickering emulsions stabilized by particles have been the focus of attention due to their exceptional stability and functionality. Food-grade particles are preferred in the food and pharmaceutical industries because of their natural benefits and unique interfacial properties. Recent publications have reported edible particles with distinct shapes resulting from raw materials and fabrication methods, which also possess diverse interfacial properties and functionalities. This review provides a comprehensive overview of recent advances in the stabilization of Pickering emulsions using various food-grade particles, as well as their potential applications in the food industry.
FRONTIERS IN NUTRITION
(2022)
Article
Chemistry, Physical
Chuye Ji, Yixiang Wang
Summary: Nanocellulose-based Pickering emulsions have gained attention for food-related applications due to their favorable properties and stability. Nanocellulose, obtained from various sources and methods, can effectively stabilize the emulsions through irreversible adsorption. Synergistic effects with other substances can enhance interfacial networks. Further research is needed on the utilization of biomass waste, extraction methods, and safety assessments.
ADVANCES IN COLLOID AND INTERFACE SCIENCE
(2023)
Review
Food Science & Technology
Iveta Klojdova, Constantinos Stathopoulos
Summary: Pickering emulsions, stabilized by adsorbed particles, have high potential for application in the food industry. They provide more benefits compared to emulsions stabilized with surfactants, such as lower susceptibility to coalescence and possible encapsulation and controlled release of functional compounds. Additionally, they can be used for fat reduction and encapsulation of sensitive compounds.
Review
Chemistry, Medicinal
Fernanda Brito de Carvalho-Guimaraes, Kamila Leal Correa, Tatiane Pereira de Souza, Jesus Rafael Rodriguez Amado, Roseane Maria Ribeiro-Costa, Jose Otavio Carrera Silva-Junior
Summary: This review discusses the characteristics and effects of microparticles in Pickering emulsions, highlighting the advantages of using natural stabilizers such as clay minerals. It provides a theoretical basis for a broader range of emulsion types and explores the main aspects related to stability.
Review
Food Science & Technology
Xingzhong Zhang, Dan Wang, Shilin Liu, Jie Tang
Summary: This review provides a comprehensive overview of the recent advances in Pickering emulsion stabilized by bacterial cellulose nanofibrils (BCNFs) particles. BCNFs have excellent emulsifying performance and functionality, making them suitable for various potential food applications such as nutrient encapsulation and delivery, edible coatings and films, and fat substitutes. However, the development and food-related applications of BCNF-based Pickering emulsions still face safety issues and future challenges.
Review
Biochemistry & Molecular Biology
Andreia Ribeiro, Jose Carlos B. Lopes, Madalena M. M. Dias, Maria Filomena Barreiro
Summary: Pickering emulsions (PEs) have gained attention in various fields for their excellent physical stability and potential applications in functional product development. This review focuses on the use of safe inorganic solid particles as emulsion stabilizers, particularly hydroxyapatite (HAp) particles, and discusses the latest advances in this area. The review also presents the main technologies used for producing PEs and discusses the feasibility of scaling up these technologies from laboratory to industrial production. Furthermore, it describes the advantages and potential applications of PEs in the food industry.
Article
Chemistry, Applied
Guilan Zhao, Shengnan Wang, Yangyang Li, Lina Yang, Hong Song
Summary: It has been found that a soy hull polysaccharide and hydrophilic silica particle system can effectively stabilize food emulsions. The adsorption of the polysaccharide onto the particle surface improves the stability of the emulsion at the oil-water interface. Increasing the polysaccharide concentration leads to a reduction in interfacial tension and an increase in particle adsorption rate. At higher concentrations, a colloidal gel is formed in the continuous phase, resulting in a stable and quiescent emulsion under low-shear conditions.
FOOD HYDROCOLLOIDS
(2023)
Article
Chemistry, Applied
Yilin Jie, Fusheng Chen
Summary: The discovery of chitosan hydrochloride (CHC) as a simple and efficient stabilizer for high-internal-phase emulsions (HIPEs) has practical significance in various applications. The stabilization mechanism of CHC is pH-dependent, with the formation of three-dimensional reticular membranes or fibrous Pickering particles.
FOOD HYDROCOLLOIDS
(2023)
Article
Chemistry, Physical
Bo Pang, Huan Liu, Kai Zhang
Summary: This article reviews recent advances in Pickering emulsions stabilized by polysaccharides-based micro/nanoparticles and the construction of functional materials from these emulsions. It discusses the effects of micro/nanoparticles properties on the characteristics of the Pickering emulsions and their applications, as well as the obstacles and prospects for the future development of polysaccharides-based micro/nanoparticles and Pickering emulsions in practical applications.
ADVANCES IN COLLOID AND INTERFACE SCIENCE
(2021)
Review
Food Science & Technology
Abdul Muiz, Iveta Klojdova, Constantinos Stathopoulos
Summary: The processing of foods generates by-products and waste that are rich in bioactive components. These by-products can be used to prepare Pickering particles, which are considered suitable materials for stabilizing emulsions. Pickering emulsions, stabilized by solid particles instead of emulsifiers, exhibit higher stability, biodegradability, and safety. The morphology of particles influences emulsion stability and their potential utilization.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY
(2023)
Article
Engineering, Environmental
Li Zheng, Xuejian Cheng, Lidong Cao, Zhuo Chen, Qiliang Huang, Baoan Song
Summary: By fabricating flower-like ZnO particles, an effective Pickering emulsion for the deposition of pesticides on plant leaves was prepared. This emulsion prevents droplet coalescence and rebounding, and can be deposited on rice leaves within a short period of time. Additionally, the ZnO particles can interact with micro-nanostructures on the leaf surface, promoting droplet deposition. This study is of great importance for the application of flower-like ZnO particles as Pickering emulsion stabilizers in the agricultural field.
CHEMICAL ENGINEERING JOURNAL
(2022)
Review
Food Science & Technology
Chenzhi Wang, Jianhui Wu, Chunhua Wang, Changdao Mu, To Ngai, Wei Lin
Summary: This article introduces the concept and fabrication methods of protein-based particles as promising emulsion stabilizers in the food industry, and discusses the shape, interfacial arrangement and interaction of these particles. The article also explores the novel applications and future perspectives of these materials.
FOOD RESEARCH INTERNATIONAL
(2022)
Review
Biochemistry & Molecular Biology
Shao Hui Teo, Ching Yern Chee, Mochamad Zakki Fahmi, Satya Candra Wibawa Sakti, Hwei Voon Lee
Summary: In recent years, research on particle-stabilized emulsions has shifted from inorganic particles towards materials of biological origin, such as nanocellulose derived from natural plants, due to concerns over safety and sustainability. Nanocellulose shows promise as a Pickering material for stabilizing non-toxic product formulations in various industries. However, there is still a lack of consistency in understanding the structural, self-assembly, and physio-chemical properties of nanocellulose for emulsion stabilization.
Review
Food Science & Technology
Yameng Han, Ling Zhu, Emad Karrar, Xiguang Qi, Hui Zhang, Gangcheng Wu
Summary: This review summarizes protein particle-stabilized Pickering foams and their complexes with other biopolymers. It discusses the main mechanisms controlling foam stability to better understand the complex behavior of Pickering foams. The main applications and challenges of protein-stabilized Pickering foams are highlighted.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2023)
Review
Chemistry, Applied
Fengzhan Cui, Sheliang Zhao, Xin Guan, David Julian McClements, Xuebo Liu, Fuguo Liu, To Ngai
Summary: This paper reviews recent advances in using natural polysaccharides, modified polysaccharides, and polysaccharide complexes as particles to form and stabilize Pickering emulsions, focusing on the impact of particle properties, emulsion composition, and environmental conditions on the stabilization and properties of polysaccharide-based Pickering emulsions. In addition, the potential applications of these emulsions are discussed, including encapsulating and delivering bioactive ingredients, controlling the digestion of emulsified lipids, and creating fat substitutes.
FOOD HYDROCOLLOIDS
(2021)
Article
Chemistry, Multidisciplinary
Xuemei Ge, Shiyue Duan, Fei Wu, Jia Feng, Hua Zhu, Tuo Jin
ADVANCED FUNCTIONAL MATERIALS
(2015)
Article
Environmental Sciences
Yajun Li, Miao Yang, Le Liu, Ruoyu Zhang, Yuhui Cui, Pengfei Dang, Xuemei Ge, Xiaohong Chen
ECOTOXICOLOGY AND ENVIRONMENTAL SAFETY
(2018)
Article
Cell Biology
Can Zhang, Xuemei Ge, Kenghoe Lok, Lu Zhao, Ming Yin, Ze-Jian Wang
CELLULAR AND MOLECULAR NEUROBIOLOGY
(2014)
Article
Biotechnology & Applied Microbiology
Huiling Cheng, Siqi Wang, Muhammad Bilal, Xuemei Ge, Can Zhang, Patrick Fickers, Hairong Cheng
MICROBIAL CELL FACTORIES
(2018)
Article
Biotechnology & Applied Microbiology
Xuemei Ge, Qixin Zhang, Yunpeng Cai, Shiyue Duan, Shun Chen, Nan Lv, Tuo Jin, Yinghui Chen, Weien Yuan
Review
Chemistry, Medicinal
Shun Chen, Xuemei Ge, Yinghui Chen, Nan Lv, Zhenguo Liu, Weien Yuan
DRUG DESIGN DEVELOPMENT AND THERAPY
(2013)
Article
Biotechnology & Applied Microbiology
Xuemei Ge, Jia Feng, Shun Chen, Can Zhang, Yuanming Ouyang, Zhenguo Liu, Weien Yuan
JOURNAL OF NANOBIOTECHNOLOGY
(2014)
Review
Pharmacology & Pharmacy
Xuemei Ge, Minyan Wei, Suna He, Wei-En Yuan
Article
Materials Science, Multidisciplinary
Wen Shen, Fen Ao, Lan Wang, Xuemei Ge, Huijun Ren, Guodong Fan, Yuanlan Ning
Review
Pharmacology & Pharmacy
Mengyi Hu, Xuemei Ge, Xuan Chen, Wenwei Mao, Xiuping Qian, Wei-En Yuan
Article
Biophysics
Fen Ao, Xiaomin Luo, Wen Shen, Xuemei Ge, Pengni Li, Yan Zheng, Shang Wu, Yueyang Mao, Yali Luo
Summary: A multilayer electrospun membrane with hydrophobic/hydrophilic gradients and controlled drug release properties was designed and prepared using sequential electrospinning technology. This membrane could extract water directly from a hydrophobic layer to a hydrophilic layer, allowing for unidirectional transport of liquids. The drug release behavior of this wound dressing followed the Korsmeyer-Peppas model and showed excellent therapeutic potential for diabetic patients.
COLLOIDS AND SURFACES B-BIOINTERFACES
(2023)
Article
Biophysics
Fen Ao, Wen Shen, Xuemei Ge, Lan Wang, Yuanlan Ning, Huijun Ren, Guodong Fan, Menghui Huang
COLLOIDS AND SURFACES B-BIOINTERFACES
(2020)
Article
Chemistry, Multidisciplinary
Jia Feng, Shun Chen, Xuemei Ge, Fei Wu, Guang Bai, Tuo Jin
ADVANCED FUNCTIONAL MATERIALS
(2018)