Advances on protein-based particles as Pickering emulsion stabilizers: Preparation, stabilization mechanism, modification, and applications.

In recent years, many studies have focused on Pickering emulsions (PEs) stabilized by protein particles/nanoparticles (NPs) because of their excellent nutritional value, biodegradability, easy extraction, high surface activity, and modification capability. Despite growing interest in this area, the relationships among protein particle morphology, fabrication techniques, surface modification strategies, and stabilization performance have not always been discussed in an integrated manner, synthesizing the goal of this paper. First, a brief history of PEs is presented. Second, the article provides an overview of the methods used to form protein NPs, the particles shape, interfacial arrangement, and modification with other materials at the water-oil interface. At last, the manuscript summarizes the research and advancements in protein NPs, and also their novel applications in PEs. Protein-based Pickering particles can be divided based on their interfacial adsorption energy and different shapes into spherical particles, plate-shaped particles, fractal aggregates, and elongated and linear particles. Complex or covalent interactions with proteins, polysaccharides, and phenolic components result in improved solubility, emulsification effectiveness, and excellent functionality of protein particles. PEs stabilized by protein particles have successfully been applied for the replacement of trans and saturated fats, encapsulation and controlled release of bioactive compounds, inhibiting lipid oxidation, and 3D-printed foods.