Research on the Stability of Pickering Emulsion and Its Application in Food Field

Pickering emulsions is a new emulsions system formed by replacing traditional emulsifiers with solid particles, which has some advantages such as strong stability, environmentally-friendly, high safety and so on. It has been highly favored in the fields of food, cosmetics, chemical materials and biomedicine. Based on the stability mechanism of Pickering emulsions, this review mainly discusses relevant factors affecting its stability from six aspects, including the type of solid particles, shape of solid particles, concentration of solid particles, surface charge of aqueous phase, volume fraction of oil-water phase and the wettability. Meanwhile, the achievements of domestic and overseas on Pickering emulsions are also summarized, including preparing the intelligent food films, preventing the lipid oxidation, delivering the bioactive substances, synthesizing the molecularly imprinted polymers, achieving biphasic catalysis, and constructing 4D printed food raw materials in recent years. This paper aims to provide theoretical basis and technical support to a certain extent for the diversified development of food industry and other related fields.