ReviewFood chemistry: X2024
Research progress on plant-based protein Pickering particles: Stabilization mechanisms, preparation methods, and application prospects in the food industry.
Review in Food chemistry: X, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 9 papers.
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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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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
9 citing papers in PubMed.
- Multifunctional composite films by incorporating carboxylated cellulose nanocrystals stabilized p-coumaric acid pickering emulsion for cherry tomato preservation.Food chemistry: X · 2026Article
- Development of soy protein isolate-based orally disintegrating films: The dual role of β-Cyclodextrin in enhancing disintegration performance and ergothioneine stability.Food chemistry: X · 2026Article
- Formation and Stability of Pickering Emulsion Stabilized by Self-Aggregated Chitosan Particles near the pKACS omega · 2026Article
- Construction of pomelo peel essential oil pickering emulsion and its impact on the freeze-thaw stability of surimi gel.Open life sciences · 2026Article
- Effect of pH and Particle Charge on the Interfacial Properties of Biocatalytic Pickering Emulsions─Where Are the Enzymes Located?Langmuir : the ACS journal of surfaces and colloids · 2025Article
- Advances in emulsion stability: A review on mechanisms, role of emulsifiers, and applications in food.Food chemistry: X · 2025Review
- Epigallocatechin-3-gallate improved rheological properties of rice bran protein-soybean protein isolate conjugates emulsions by regulating interface protein conformation.Food chemistry: X · 2025Article
- Improve the fiber structure and texture properties of plant-based meat analogues by adjusting the ratio of soy protein isolate (SPI) to wheat gluten (WG).Food chemistry: X · 2024Article
- Toward Diverse Plant Proteins for Food Innovation.Advanced science (Weinheim, Baden-Wurttemberg, Germany) · 2024Review
Corrections and comments
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Authors and funding
7 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
At present, there have been many research articles reporting that plant-based protein Pickering particles from different sources are used to stabilize Pickering emulsions, but the reports of corresponding review articles are still far from sufficient. This study focuses on the research hotspots and related progress on plant-based protein Pickering particles in the past five years. First, the article describes the mechanism by which Pickering emulsions are stabilized by different types of plant-based protein Pickering particles. Then, the extraction, preparation, and modification methods of various plant-based protein Pickering particles are highlighted to provide a reference for the development of greener and more efficient plant-based protein Pickering particles. The article also introduces some of the most promising applications of Pickering emulsions stabilized by plant-based protein Pickering particles in the food field. Finally, the paper also discusses the potential applications and challenges of plant-based protein Pickering particles 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.