ReviewFrontiers in nutrition2022
Recent Advances on Pickering Emulsions Stabilized by Diverse Edible Particles: Stability Mechanism and Applications.
Review in Frontiers in nutrition, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 21 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
21 citing papers in PubMed, 96 citations in OpenAlex.
- Topic: Continuous Enzymatic Peracids Synthesis in Pickering Emulsions: Influence of Nanoparticles Modification, Aqueous Phase Composition and Operational Parameters.Engineering in life sciences · 2026Article
- Multi-layered marble for hydrogel encapsulation.Nature communications · 2026Article
- Lignin-Quercetin Hybrid Colloidal Particles as Sustainable Pickering Emulsifiers: A Bio-Based and Functional Approach.Molecules (Basel, Switzerland) · 2026Article
- Formation and Stability of Pickering Emulsion Stabilized by Self-Aggregated Chitosan Particles near the pKACS omega · 2026Article
- Colloidal lignin particles for Pickering emulsion stabilization: multifunctional properties and prospects for cosmetic applications.Natural products and bioprospecting · 2026Review
- Characterization of soy albumin based water-in-water emulsion and its application for entrapment of quercetin from onion peel waste.BMC chemistry · 2026Article
- Rheology and Stability of Tunicate Cellulose Nanocrystal-Based Pickering Emulsions: Role of pH, Concentration, and Emulsification Method.Foods (Basel, Switzerland) · 2026Article
- Lipid-Metal-Organic Framework Colloidosomes for Multimodal Encapsulation and Pollutant Capture.Computational and structural biotechnology journal · 2026Article
- Shorter Chitin Nanofibrils Enhance Pickering Emulsion Stability: Role of Length and Interfacial Network.Foods (Basel, Switzerland) · 2025Article
- Anti-Metabolic Dysfunction-Associated Hepatic Steatosis Effects of Pickering Emulsion-Encapsulated Curcumin via Gut Microbiota and Short-Chain Fatty Acids Modulation in High-Fat-Diet Mice.Foods (Basel, Switzerland) · 2025Article
- Materials Prepared via Pickering Emulsions Stabilized by Graphene Oxide: Overview and Prospects.Materials (Basel, Switzerland) · 2025Review
- Research Progress on the Application of Food Colloids in Precise Targeted Delivery of Drugs and Bioactive Compounds.Gels (Basel, Switzerland) · 2025Review
- Preparation of Uniform-Pore Ceramics from Highly Stable Emulsions via the Sol-Gel Method.Gels (Basel, Switzerland) · 2025Article
- Chitosan films incorporated with cinnamon essential oil Pickering emulsions stabilized by methyl tetrahydrophthalic anhydride esterified corn starch for pork preservation.Food science and biotechnology · 2025Article
- Pickering Emulsion of Curcumin Stabilized by Cellulose Nanocrystals/Chitosan Oligosaccharide: Effect in Promoting Wound Healing.Pharmaceutics · 2024Article
- Construction of highly stable Pickering emulsion systems based on konjac glucomannan and xanthan gum/lysozyme nanoparticles under pasteurization.Food chemistry: X · 2024Article
- Development, Stability, and In Vitro/In Vivo Studies of Volatile Oil Pickering Emulsion Stabilized by Modified Amber.Pharmaceuticals (Basel, Switzerland) · 2024Article
- Pickering Emulsions Based in Inorganic Solid Particles: From Product Development to Food Applications.Molecules (Basel, Switzerland) · 2023Review
- Encapsulation with Natural Polymers to Improve the Properties of Biostimulants in Agriculture.Plants (Basel, Switzerland) · 2022Review
- Research Progress of Food-Grade High Internal Phase Pickering Emulsions and Their Application in 3D Printing.Nanomaterials (Basel, Switzerland) · 2022Review
Corrections and comments
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Authors and funding
8 authors at 2 institutions in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Pickering emulsions, which are stabilized by particles, have gained considerable attention recently because of their extreme stability and functionality. A food-grade particle is preferred by the food or pharmaceutical industries because of their noteworthy natural benefits (renewable resources, ease of preparation, excellent biocompatibility, and unique interfacial properties). Different edible particles are reported by recent publications with distinct shapes resulting from the inherent properties of raw materials and fabrication methods. Furthermore, they possess distinct interfacial properties and functionalities. Therefore, this review provides a comprehensive overview of the recent advances in the stabilization of Pickering emulsions using diverse food-grade particles, as well as their possible applications in the food industry.
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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.