@article{WEI2023, 
author = {Kongju WEI and Tongjun DONG and Guohua ZHU and Yuan SHUANG and Shensheng XIAO and Xuedong WANG and Beibei DING},
title = {High Internal Phase Pickering Emulsion Stabilized by Natural Biomacromolecules and Its Application in Foods},
year = {2023},
journal = {Food Science},
volume = {44},
number = {23},
pages = {270-281},
keywords = {high internal phase Pickering emulsion, natural biomacromolecules, emulsion stability, application},
url = {https://www.sciopen.com/article/10.7506/spkx1002-6630-20221115-179},
doi = {10.7506/spkx1002-6630-20221115-179},
abstract = {In recent years, high internal phase Pickering emulsions (HIPPEs) has attracted much attention due to its unique organizational properties and has a wide application prospect in the food field. Natural biomacromolecules, active components in organisms, possess good biocompatibility, degradability, no or low toxic effects, which are excellent stabilizers for HIPPEs. In this paper, the potential of natural biomacromolecules to stabilize HIPPEs and recent progress on the application of biopolymer-stabilized HIPPEs in the inhibition of lipid oxidation, as a substitute for trans fatty acids, and in the encapsulation and delivery of nutrients, the 3D printing of foods and encapsulation of probiotics are briefly reviewed in order to provide a reference for the application of HIPPEs stabilized by natural biomacromolecules in foods.}
}