A Review of Pickering Emulsions Stabilized by Protein andPolysaccharide-based Particles

Certain protein- and polysaccharide-based particles can effectively stabilize emulsions in multi-phase food systems.Combining polymer-based particles and tailoring the wettability of colloidal systems lead to highly stable particlestabilizedemulsions. High internal phase emulsions (HIPEs) have also been produced using such particles, resultingin more stable, highly viscous structures. This review examines the benefits and drawbacks of using protein,polysaccharide for stabilizing emulsions, emphasizing the outstanding copolymer stabilizing properties of amphiphilicprotein-polysaccharide particle composites. Current challenges and emerging research trends include thedevelopment of renewable, sustainable, clean-label, and eco-friendly biopolymer particles that are effective Pickeringstabilizers.

کلیدواژه ها:

Biopolymers ، Food-grade Pickering stabilizers ، Emulsion stability ، Pickering HIPEs