Pickering and high internal phase Pickering emulsions stabilized by protein-based particles: A review of synthesis, application and prospective

Inverse Pickering Emulsion Stabilized by Binary Particles with Contrasting Characteristics and Functionality for Interfacial Biocatalysis

(2020) Hang Jiang et al.   ACS Applied Materials & Interfaces

Fabricating a Pickering Stabilizer from Okara Dietary Fibre Particulates by Conjugating with Soy Protein Isolate via Maillard Reaction

(2020) Tolulope Joshua Ashaolu et al.   Foods

Edible pickering high internal phase emulsions stabilized by soy glycinin: Improvement of emulsification performance and pickering stabilization by glycation with soy polysaccharide

(2020) Ze-Zhou Hao et al.   FOOD HYDROCOLLOIDS

Fabrication and characterization of oil-in-water emulsions stabilized by macadamia protein isolate/chitosan hydrochloride composite polymers

(2020) Yejun Zhong et al.   FOOD HYDROCOLLOIDS

Elucidation of stabilizing pickering emulsion with jackfruit filum pectin-soy protein nanoparticles obtained by photocatalysis

(2019) Bei Jin et al.   JOURNAL OF DISPERSION SCIENCE AND TECHNOLOGY

Starch based Pickering emulsions: Fabrication, properties, and applications

(2019) Fan Zhu   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Microgel Particles at Interfaces: Phenomena, Principles, and Opportunities in Food Sciences

(2019) Man-hin Kwok et al.   LANGMUIR

Recent developments in Pickering emulsions for biomedical applications

(2019) Clarissa L.G. Harman et al.   CURRENT OPINION IN COLLOID & INTERFACE SCIENCE

Relating the structural, air-water interfacial and foaming properties of wheat (Triticum aestivum L.) gliadin and maize (Zea mays L.) zein based nanoparticle suspensions

(2019) Arno G.B. Wouters et al.   COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS

Plant-Based Nanoparticles Prepared from Proteins and Phospholipids Consisting of a Core-Multilayer Shell Structure: Fabrication, Stability, and Foamability

(2019) Xing Chen et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Whole cereal protein-based Pickering emulsions prepared by zein-gliadin complex particles

(2019) Xiao Liu et al.   JOURNAL OF CEREAL SCIENCE

Improving the bioaccessibility and in vitro absorption of 5-demethylnobiletin from chenpi by se-enriched peanut protein nanoparticles-stabilized pickering emulsion

(2019) Fangjian Ning et al.   Journal of Functional Foods

Development and characterization of pickering emulsion stabilized by zein/corn fiber gum (CFG) complex colloidal particles

(2019) Qiaomei Zhu et al.   FOOD HYDROCOLLOIDS

High internal phase emulsions stabilized solely by a globular protein glycated to form soft particles

(2019) Yan-Teng Xu et al.   FOOD HYDROCOLLOIDS

Facile preparation of bioactive nanoparticle/poly(ε-caprolactone) hierarchical porous scaffolds via 3D printing of high internal phase Pickering emulsions

(2019) Yang Hu et al.   JOURNAL OF COLLOID AND INTERFACE SCIENCE

Pickering emulsion stabilized by protein nanogel particles for delivery of curcumin: Effects of pH and ionic strength on curcumin retention

(2019) Andrea Araiza-Calahorra et al.   Food Structure-Netherlands

Novel porous carbon composites derived from a graphene-modified high-internal- phase emulsion for highly efficient separation and enrichment of triazine herbicides

(2019) Wenjuan Zhang et al.   ANALYTICA CHIMICA ACTA

Effects of pectin polydispersity on zein/pectin composite nanoparticles (ZAPs) as high internal-phase Pickering emulsion stabilizers

(2019) Yang Jiang et al.   CARBOHYDRATE POLYMERS

Effects of temperature, light, and pH on the stability of fucoxanthin in an oil-in-water emulsion

(2019) Dong Zhao et al.   FOOD CHEMISTRY

Novel nanoparticles from insoluble soybean polysaccharides of Okara as unique Pickering stabilizers for oil-in-water emulsions

(2019) Tao Yang et al.   FOOD HYDROCOLLOIDS

Fabrication and characterization of Pickering High Internal Phase Emulsions (HIPEs) stabilized by chitosan-caseinophosphopeptides nanocomplexes as oral delivery vehicles

(2019) Xiao-Nan Huang et al.   FOOD HYDROCOLLOIDS

Genipin-crosslinked ovotransferrin particle-stabilized Pickering emulsions as delivery vehicles for hesperidin

(2019) Zihao Wei et al.   FOOD HYDROCOLLOIDS

Food-grade Pickering emulsions stabilized by ovotransferrin fibrils

(2019) Zihao Wei et al.   FOOD HYDROCOLLOIDS

Development of high internal phase Pickering emulsions stabilised by ovotransferrin–gum arabic particles as curcumin delivery vehicles

(2019) Zihao Wei et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Highly Surface-Active Chaperonin Nanobarrels for Oil-in-Water Pickering Emulsions and Delivery of Lipophilic Compounds

(2019) Baomei Xu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Interfacial Structures of Droplet-Stabilized Emulsions Formed with Whey Protein Microgel Particles as Revealed by Small- and Ultra-Small-Angle Neutron Scattering

(2019) Lirong Cheng et al.   LANGMUIR

Novel food-grade Pickering emulsions stabilized by tea water-insoluble protein nanoparticles from tea residues

(2019) Zhongyang Ren et al.   FOOD HYDROCOLLOIDS

Pickering emulsions with enhanced storage stabilities by using hybrid β-cyclodextrin/short linear glucan nanoparticles as stabilizers

(2019) Yao Hu et al.   CARBOHYDRATE POLYMERS

Interfacial and colloidal characterization of oil-in-water emulsions stabilized by interface-tunable solid lipid nanoparticles

(2019) Honggu Lim et al.   FOOD CHEMISTRY

One-step preparation of high internal phase emulsions using natural edible Pickering stabilizers: Gliadin nanoparticles/gum Arabic

(2019) Li Ma et al.   FOOD HYDROCOLLOIDS

Complex of raw chitin nanofibers and zein colloid particles as stabilizer for producing stable pickering emulsions

(2019) Gege Sun et al.   FOOD HYDROCOLLOIDS

Physicochemical properties and interfacial dilatational rheological behavior at air-water interface of high intensity ultrasound modified ovalbumin: Effect of ionic strength

(2019) Wenfei Xiong et al.   FOOD HYDROCOLLOIDS

Effects of (+)-catechin on a rice bran protein oil-in-water emulsion: Droplet size, zeta-potential, emulsifying properties, and rheological behavior

(2019) Dan Li et al.   FOOD HYDROCOLLOIDS

Double-induced se-enriched peanut protein nanoparticles preparation, characterization and stabilized food-grade pickering emulsions

(2019) Fangjian Ning et al.   FOOD HYDROCOLLOIDS

Pickering emulsions stabilised by hydrophobically modified cellulose nanocrystals: Responsiveness to pH and ionic strength

(2019) Hoang Du Le et al.   FOOD HYDROCOLLOIDS

A novel pickering emulsion produced using soy protein-anthocyanin complex nanoparticles

(2019) Mengnan Ju et al.   FOOD HYDROCOLLOIDS

Novel edible pickering high-internal-phase-emulsion gels efficiently stabilized by unique polysaccharide-protein hybrid nanoparticles from Okara

(2019) Tao Yang et al.   FOOD HYDROCOLLOIDS

Ultrasound pre-fractured casein and in-situ formation of high internal phase emulsions

(2019) An-Qi Bi et al.   ULTRASONICS SONOCHEMISTRY

High-Internal-Phase Pickering Emulsions Stabilized Solely by Peanut-Protein-Isolate Microgel Particles with Multiple Potential Applications

(2018) Bo Jiao et al.   ANGEWANDTE CHEMIE-INTERNATIONAL EDITION

Development and characterization of novel antimicrobial bilayer films based on Polylactic acid (PLA)/Pickering emulsions

(2018) Jun-You Zhu et al.   CARBOHYDRATE POLYMERS

Pickering high internal phase emulsions stabilized by protein-covered cellulose nanocrystals

(2018) Fu Liu et al.   FOOD HYDROCOLLOIDS

Stabilization of oil continuous emulsions with colloidal particles from water-insoluble plant proteins

(2018) Marius Rutkevičius et al.   FOOD HYDROCOLLOIDS

High internal phase emulsions stabilized by starch nanocrystals

(2018) Tao Yang et al.   FOOD HYDROCOLLOIDS

pH-, ion- and temperature-dependent emulsion gels: Fabricated by addition of whey protein to gliadin-nanoparticle coated lipid droplets

(2018) Yuqing Zhu et al.   FOOD HYDROCOLLOIDS

Casein gel particles as novel soft Pickering stabilizers: The emulsifying property and packing behaviour at the oil-water interface

(2018) Pengjie Wang et al.   FOOD HYDROCOLLOIDS

Tuning hydrophobicity of zein nanoparticles to control rheological behavior of Pickering emulsions

(2018) Yuan Zou et al.   FOOD HYDROCOLLOIDS

Wheat gluten-stabilized high internal phase emulsions as mayonnaise replacers

(2018) Xiao Liu et al.   FOOD HYDROCOLLOIDS

Composite zein - propylene glycol alginate particles prepared using solvent evaporation: Characterization and application as Pickering emulsion stabilizers

(2018) Lei Dai et al.   FOOD HYDROCOLLOIDS

Characterization of Pickering emulsion gels stabilized by zein/gum arabic complex colloidal nanoparticles

(2018) Lei Dai et al.   FOOD HYDROCOLLOIDS

Effect of halloysite nanoclay on the physical, mechanical, and antioxidant properties of chitosan films incorporated with clove essential oil

(2018) Min Hyeock Lee et al.   FOOD HYDROCOLLOIDS

Fabrication and characterization of carboxymethyl chitosan and tea polyphenols coating on zein nanoparticles to encapsulate β -carotene by anti-solvent precipitation method

(2018) Mei Wang et al.   FOOD HYDROCOLLOIDS

Freeze-thaw stability of Pickering emulsions stabilized by soy protein nanoparticles. Influence of ionic strength before or after emulsification

(2018) Xue-Feng Zhu et al.   FOOD HYDROCOLLOIDS

Microfibrillated cellulose addition improved the physicochemical and bioactive properties of biodegradable films based on soy protein and clove essential oil

(2018) Cristian Matías Ortiz et al.   FOOD HYDROCOLLOIDS

Gel-like emulsions stabilized by tyrosinase-crosslinked potato and zein proteins

(2018) Jovana Glusac et al.   FOOD HYDROCOLLOIDS

Pickering oil-in-water emulsions stabilized by carboxylated cellulose nanocrystals – Effect of the pH

(2018) Veronika Mikulcová et al.   FOOD HYDROCOLLOIDS

Increasing the heat stability of whey protein-rich emulsions by combining the functional role of WPM and caseins

(2018) Marie Chevallier et al.   FOOD HYDROCOLLOIDS

Magnetic chitosan–based adsorbent prepared via Pickering high internal phase emulsion for high-efficient removal of antibiotics

(2018) Taotao Lu et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Development of Pickering Emulsions Stabilized by Gliadin/Proanthocyanidins Hybrid Particles (GPHPs) and the Fate of Lipid Oxidation and Digestion

(2018) Fu-Zhen Zhou et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Fabrication and Characterization of Quinoa Protein Nanoparticle-Stabilized Food-Grade Pickering Emulsions with Ultrasound Treatment: Effect of Ionic Strength on the Freeze-thaw Stability

(2018) Xin-Sheng Qin et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Stabilization of oil-in-water-in-oil (O 1 /W/O 2 ) Pickering double emulsions by soluble and insoluble whey protein concentrate-gum Arabic complexes used as inner and outer interfaces

(2018) A.G. Estrada-Fernández et al.   JOURNAL OF FOOD ENGINEERING

Interactions and emulsifying properties of ovalbumin with tannic acid

(2018) Yang Chen et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Encapsulation of β-carotene-loaded oil droplets in caseinate/alginate microparticles: Enhancement of carotenoid stability and bioaccessibility

(2018) Wei Liu et al.   Journal of Functional Foods

Formation of shelf stable Pickering high internal phase emulsions (HIPE) through the inclusion of whey protein microgels

(2018) Somayeh Zamani et al.   Food & Function

Novel Pickering High Internal Phase Emulsion Gels Stabilized Solely by Soy β-Conglycinin

(2018) Yan-Teng Xu et al.   FOOD HYDROCOLLOIDS

Tyrosinase-crosslinked pea protein emulsions: Impact of zein incorporation

(2018) Jovana Glusac et al.   FOOD RESEARCH INTERNATIONAL

Novel bilayer emulsions co-stabilized by zein colloidal particles and propylene glycol alginate. Part 1:Fabrication and characterization

(2018) Yang Wei et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Ovalbumin as an Outstanding Pickering Nanostabilizer for High Internal Phase Emulsions

(2018) Yan-Teng Xu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Emulsion electrospinning: Fundamentals, food applications and prospects

(2018) Cen Zhang et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Fabrication of Zein/Pectin Hybrid Particle-Stabilized Pickering High Internal Phase Emulsions with Robust and Ordered Interface Architecture

(2018) Fu-Zhen Zhou et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

CO2-responsive Pickering emulsions stabilized by in-situ generated ionic liquids and silica nanoparticles

(2018) Yunlei Shi et al.   JOURNAL OF MOLECULAR LIQUIDS

pH-Responsive Pickering Foams Generated by Surfactant-Free Soft Hydrogel Particles

(2018) Dalin Wu et al.   LANGMUIR

Pickering stabilization of thymol through green emulsification using soluble fraction of almond gum – Whey protein isolate nano-complexes

(2018) Ali Sedaghat Doost et al.   FOOD HYDROCOLLOIDS

Stability, rheology, and β-carotene bioaccessibility of high internal phase emulsion gels

(2018) Wei Liu et al.   FOOD HYDROCOLLOIDS

Food-grade Pickering stabilizers obtained from a protein-rich lupin cultivar (AluProt-CGNA®): Chemical characterization and emulsifying properties

(2018) César Burgos-Díaz et al.   FOOD HYDROCOLLOIDS

Stabilization of foam and emulsion by subcritical water-treated soy protein: Effect of aggregation state

(2018) Meng-Ping Wang et al.   FOOD HYDROCOLLOIDS

Improving freeze-thaw stability of soy nanoparticle-stabilized emulsions through increasing particle size and surface hydrophobicity

(2018) Ye-Bao Chen et al.   FOOD HYDROCOLLOIDS

Development of stable high internal phase emulsions by pickering stabilization: Utilization of zein-propylene glycol alginate-rhamnolipid complex particles as colloidal emulsifiers

(2018) Lei Dai et al.   FOOD CHEMISTRY

Plant based Pickering stabilization of emulsions using soluble flaxseed protein and mucilage nano-assemblies

(2018) Maryam Nikbakht Nasrabadi et al.   COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS

Tuning particle properties to control rheological behavior of high internal phase emulsion gels stabilized by zein/tannic acid complex particles

(2018) Yuan Zou et al.   FOOD HYDROCOLLOIDS

Edible Pickering emulsions stabilized by ovotransferrin–gum arabic particles

(2018) Zihao Wei et al.   FOOD HYDROCOLLOIDS

Encapsulation of β-carotene in wheat gluten nanoparticle-xanthan gum-stabilized Pickering emulsions: Enhancement of carotenoid stability and bioaccessibility

(2018) Dongwen Fu et al.   FOOD HYDROCOLLOIDS

Development of antioxidant Pickering high internal phase emulsions (HIPEs) stabilized by protein/polysaccharide hybrid particles as potential alternative for PHOs

(2017) Tao Zeng et al.   FOOD CHEMISTRY

Microstructural design of aerated food systems by soft-solid materials

(2017) A. Lazidis et al.   FOOD HYDROCOLLOIDS

Edible foam based on Pickering effect of probiotic bacteria and milk proteins

(2017) Cigdem Yucel Falco et al.   FOOD HYDROCOLLOIDS

Investigation of the fabrication and subsequent emulsifying capacity of potato protein isolate/κ-carrageenan electrostatic complexes

(2017) Jonathan J. O'Sullivan et al.   FOOD HYDROCOLLOIDS

pH switchable Pickering emulsion based on soy peptides functionalized calcium phosphate particles

(2017) Qijun Ruan et al.   FOOD HYDROCOLLOIDS

Microfluidization initiated cross-linking of gliadin particles for structured algal oil emulsions

(2017) Xiao Liu et al.   FOOD HYDROCOLLOIDS

Tunable assembly of hydrophobic protein nanoparticle at fluid interfaces with tannic acid

(2017) Yuan Zou et al.   FOOD HYDROCOLLOIDS

Ca 2+ -induced soy protein nanoparticles as pickering stabilizers: Fabrication and characterization

(2017) Fu Liu et al.   FOOD HYDROCOLLOIDS

Design of novel emulsion microgel particles of tuneable size

(2017) Ophelie Torres et al.   FOOD HYDROCOLLOIDS

Freeze-thaw stability of pickering emulsions stabilized by soy and whey protein particles

(2017) Xue-Feng Zhu et al.   FOOD HYDROCOLLOIDS

Food-grade Pickering stabilisation of foams by in situ hydrophobisation of calcium carbonate particles

(2017) Bernard P. Binks et al.   FOOD HYDROCOLLOIDS

Protein-polyphenol particles for delivering structural and health functionality

(2017) E. Allen Foegeding et al.   FOOD HYDROCOLLOIDS

Biopolymer-based particles as stabilizing agents for emulsions and foams

(2017) Eric Dickinson   FOOD HYDROCOLLOIDS

The toxicity of cationic surfactant HDTMA-Br, desorbed from surfactant modified zeolite, towards faecal indicator and environmental microorganisms

(2017) Peter J. Reeve et al.   JOURNAL OF HAZARDOUS MATERIALS

Edible Pickering emulsion stabilized by protein fibrils. Part 1: Effects of pH and fibrils concentration

(2017) Zhiming Gao et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Development of gluten-free rice bread: Pickering stabilization as a possible batter-swelling mechanism

(2017) Hiroyuki Yano et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Functional colloids from proteins and polysaccharides for food applications

(2017) Wahyu Wijaya et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Acute toxicity of anionic and non-ionic surfactants to aquatic organisms

(2016) M. Lechuga et al.   ECOTOXICOLOGY AND ENVIRONMENTAL SAFETY

Wheat gluten based percolating emulsion gels as simple strategy for structuring liquid oil

(2016) Xiao Liu et al.   FOOD HYDROCOLLOIDS

Fabrication and characterization of novel Pickering emulsions and Pickering high internal emulsions stabilized by gliadin colloidal particles

(2016) Ya-Qiong Hu et al.   FOOD HYDROCOLLOIDS

Recent advances on food-grade particles stabilized Pickering emulsions: Fabrication, characterization and research trends

(2016) Jie Xiao et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Novel trans fat replacement strategies

(2016) Fan C Wang et al.   Current Opinion in Food Science

Development of high internal phase emulsion polymeric monoliths for highly efficient enrichment of trace polycyclic aromatic hydrocarbons from large-volume water samples

(2015) Rihui Su et al.   JOURNAL OF CHROMATOGRAPHY A

Fundamental Study of Emulsions Stabilized by Soft and Rigid Particles

(2015) Zifu Li et al.   LANGMUIR

Dietary emulsifiers impact the mouse gut microbiota promoting colitis and metabolic syndrome

(2015) Benoit Chassaing et al.   NATURE

Pickering stabilization of foams and emulsions with particles of biological origin

(2014) Stephanie Lam et al.   CURRENT OPINION IN COLLOID & INTERFACE SCIENCE

Pickering Emulsions: What Are the Main Parameters Determining the Emulsion Type and Interfacial Properties?

(2014) Mathieu Destribats et al.   LANGMUIR

Pea protein exhibits a novel Pickering stabilization for oil-in-water emulsions at pH 3.0

(2014) Han-Ning Liang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Influence of Microgel Architecture and Oil Polarity on Stabilization of Emulsions by Stimuli-Sensitive Core–Shell Poly(N-isopropylacrylamide-co-methacrylic acid) Microgels: Mickering versus Pickering Behavior?

(2011) Sabrina Schmidt et al.   LANGMUIR

Fat-crystal stabilised w/o emulsions for controlled salt release

(2010) Sarah Frasch-Melnik et al.   JOURNAL OF FOOD ENGINEERING