@article{Qin2026, 
author = {Qian Qin and Wenxuan Deng and Yue Yu and Zhongyang Ren and Sheng Cai and Zhanming Li},
title = {Plant protein-based Pickering emulsions in meat products: Research advances in quality enhancement},
year = {2026},
journal = {Food Science and Human Wellness},
keywords = {Pickering emulsion, plant protein, food flavor, nutritional fortification, meat product},
url = {https://www.sciopen.com/article/10.26599/FSHW.2026.9251011},
doi = {10.26599/FSHW.2026.9251011},
abstract = {Plant protein-based Pickering emulsions (PPPEs) have demonstrated excellent performance in improving the quality of meat products. In-depth research on the interfacial behavior and action mechanisms of PPPEs facilitates quality improvement and green transformation in the meat product industry. Although plant proteins can stabilize Pickering emulsions, challenges remain in ensuring emulsion stability, achieving compatibility between plant proteins and the emulsion system, and enhancing the texture and flavor of final meat products. This paper provides a systematic review of the current advancements of PPPEs in the meat products industry. It covers the research progress in improving the quality of meat products by combining plant proteins with Pickering emulsions, focusing on texture modification, flavor enhancement, and nutritional fortification. Additionally, the challenges and prospects of research in the application of PPPEs are explored in meat product processing. Integrating emerging plant protein resources, green processing and preparation methods, sous-vide cooking (SV), and 3D printing with other advanced technologies could improve the quality of meat products to enable the development of new products. In the future, PPPEs are expected to play a crucial role in enhancing the nutritional value of meat products and promoting the greening and sustainable development of the meat industry.}
}