ReviewFoods (Basel, Switzerland)2022
The Potential Application of Pickering Multiple Emulsions in Food.
Review in Foods (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 15 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.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
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Who cites it
15 citing papers in PubMed.
- Development of Mycoinsecticides: Advances in Formulation, Regulatory Challenges and Market Trends for Entomopathogenic Fungi.Journal of fungi (Basel, Switzerland) · 2025Review
- Internally Self-Assembled Pickering Mesosomes Stabilized by Positively Charged Lactoferrin.Langmuir : the ACS journal of surfaces and colloids · 2025Article
- High-Pressure Homogenized Seaweed Cellulose Nanofibrils-Based Emulsion Gel: An Innovative Platform for Fucoxanthin Encapsulation and Stability Improvement.Foods (Basel, Switzerland) · 2025Article
- Cinnamon Essential Oil Delivery Systems: Preparation Processes, Packaging Forms, and Industrialization Potentials.Food science & nutrition · 2025Review
- Comprehensive Sensory Evaluation in Low-Fat Emulsions: A Systematic Review of Diverse Food Applications.Food science & nutrition · 2025Review
- The Composition Optimization of Curcumin-Loaded Double Oil-Water-Oil Emulsions and Their Stability Evaluation.Molecules (Basel, Switzerland) · 2024Article
- Encapsulation of Probiotics within Double/Multiple Layer Beads/Carriers: A Concise Review.Molecules (Basel, Switzerland) · 2024Review
- Fabricating Pea Protein Micro-Gel-Stabilized Pickering Emulsion as Saturated Fat Replacement in Ice Cream.Foods (Basel, Switzerland) · 2024Article
- Preparation and Characterization of a Novel Natural Quercetin Self-Stabilizing Pickering Emulsion.Foods (Basel, Switzerland) · 2023Article
- Encapsulation: A Strategy to Deliver Therapeutics and Bioactive Compounds?Pharmaceuticals (Basel, Switzerland) · 2023Review
- Article
- Hemp: A Sustainable Plant with High Industrial Value in Food Processing.Foods (Basel, Switzerland) · 2023Review
- Comparative Study of Food-Grade Pickering Stabilizers Obtained from Agri-Food Byproducts: Chemical Characterization and Emulsifying Capacity.Foods (Basel, Switzerland) · 2022Article
- The Fabrication and Characterization of Pickering Emulsion Gels Stabilized by Sorghum Flour.Foods (Basel, Switzerland) · 2022Article
- Application of Pickering emulsions in probiotic encapsulation- A review.Current research in food science · 2022Review
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
2 authors.
Funding
Abstract
Emulsions stabilized by adsorbed particles-Pickering particles (PPs) instead of surfactants and emulsifiers are called Pickering emulsions. Here, we review the possible uses of Pickering multiple emulsions (PMEs) in the food industry. Food-grade PMEs are very complex systems with high potential for application in food technology. They can be prepared by traditional two-step emulsification processes but also using complex techniques, e.g., microfluidic devices. Compared to those stabilized with an emulsifier, PMEs provide more benefits such as lower susceptibility to coalescence, possible encapsulation of functional compounds in PMEs or even PPs with controlled release, etc. Additionally, the PPs can be made from food-grade by-products. Naturally, w/o/w emulsions in the Pickering form can also provide benefits such as fat reduction by partial replacement of fat phase with internal water phase and encapsulation of sensitive compounds in the internal water phase. A possible advanced type of PMEs may be stabilized by Janus particles, which can change their physicochemical properties and control properties of the whole emulsion systems. These emulsions have big potential as biosensors. In this paper, recent advances in the application of PPs in food emulsions are highlighted with emphasis on the potential application in food-grade PMEs.
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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.