ReviewFood chemistry: X2022
Oxidative stability of Pickering emulsions.
Review in Food chemistry: X, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 18 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
18 citing papers in PubMed.
- Construction and Performance Evaluation of a Bifidobacterium Delivery System Based on TBP-SA Pickering Emulsion Gels.Foods (Basel, Switzerland) · 2026Article
- Formation and Stability of Pickering Emulsion Stabilized by Self-Aggregated Chitosan Particles near the pKACS omega · 2026Article
- Article
- Utilization of Turmeric Leaf Phenolic Extracts as Natural Antioxidants in Emulsion Systems.Foods (Basel, Switzerland) · 2026Article
- Modulating oxidative stability of zein-stabilized Pickering emulsions via interfacial nanoparticle localization and dual-phase antioxidant synergism: a real-time kinetic assessment by isothermal calorimetry.Food chemistry: X · 2026Article
- Development of functional foods with stable encapsulated docosahexaenoic acid.Frontiers in nutrition · 2026Review
- Article
- Production and processing of zein nanoparticles as structural colorants.RSC advances · 2025Article
- Okra Flower Polysaccharide-Pea Protein Conjugates Stabilized Pickering Emulsion Enhances Apigenin Stability, Bioaccessibility, and Intestinal Absorption In Vitro.Foods (Basel, Switzerland) · 2025Article
- Application of β-cyclodextrin and pickering emulsion to enhance the ozone stability of Acorus tatarinowii and Atractylodes lancea volatile oils.Scientific reports · 2025Article
- Fabrication and characterization of antioxidant fish oil Pickering emulsions stabilized by selenium nanoparticles-loaded whey protein concentrate and phloretin complex.Food chemistry: X · 2025Article
- Physically modification treatments improved high internal phase emulsions stabilized by walnut protein.Food chemistry: X · 2025Article
- Formulation and Characterization of Sodium Caseinate/Phloretin Complexes as Antioxidant Stabilizers in Oil-in-Water Emulsions.Foods (Basel, Switzerland) · 2025Article
- Development, Stability, and In Vitro/In Vivo Studies of Volatile Oil Pickering Emulsion Stabilized by Modified Amber.Pharmaceuticals (Basel, Switzerland) · 2024Article
- Effects of sturgeon oil and its Pickering emulsion on the quality of sturgeon surimi gel.Food chemistry: X · 2024Article
- Research progress on plant-based protein Pickering particles: Stabilization mechanisms, preparation methods, and application prospects in the food industry.Food chemistry: X · 2024Review
- Effects of association colloidal structures on the oxygen solubility in oil-in-water emulsion matrix.Food science and biotechnology · 2024Article
- Stabilization of ginger essential oil Pickering emulsions by pineapple cellulose nanocrystals.Current research in food science · 2023Article
Corrections and comments
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Authors and funding
3 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
In recent years, Pickering emulsions have been the focus of growing interest because of their possible role as alternatives to conventional emulsions. Some reviews have investigated the physical stability of Pickering emulsions, but the oxidative stability of these emulsions remains largely unexplored. In this review, the oxidation mechanism and factors affecting lipid oxidation rates in Pickering emulsions are discussed. Then, different food-grade solid particles are evaluated for their ability to stabilize Pickering emulsions. Finally, several strategies are reviewed for improving the oxidative stability of Pickering emulsions. These strategies are based on efforts to manipulate the physical and chemical properties of the interfacial layer, increase the concentration of antioxidants at the interfacial layer through incorporating them into solid particles, cause oil droplets to crowd at high packing fractions, trap oil droplets in a gel network and increase the viscosity of the continuous phase.
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.