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.

Chitin nanofibers (ChNFs) with both amino and carboxyl groups were obtained by carboxymethylation of partially deacetylated chitin (DE-chitin) with chloroacetic acid. ChNFs could be dispersed again in deionized water after drying and removing the dispersing medium. The aspect ratio of ChNFs had little change before and after dispersion. Further, ChNFs could effectively stabilize oil-in-water (O/W) Pickering emulsions. The emulsion (comprising 10% oil) stabilized with ChNFs at concentrations greater than 0.5% was stabile for 90 days. In addition, ChNFs could stabilize the emulsion in a wide pH range (3–11). Overall, ChNFs is expected to be used as a novel Pickering stabilizer to protect and deliver pH-sensitive active substances in the field of food biology.