( 9, 10) presented a fact that the form of a network of particles in the continuous phase can generate a barrier to improving the stability of many gel-like emulsions of moderately high oil volume fraction. ( 9) considered that the capillary pressure due to the anisotropic shapes of solid particles can prevent the interface film drainage. Some researchers have provided different stability functions of particles in Pickering emulsion. Particles can provide a space barrier between the two immiscible phases to prevent droplets' coalescence ( 7) and Ostwald ripening in Pickering emulsions ( 8). There are prime differences in the behavior of the low-molecular-weight surfactants and natural polymers, particles with sizes ranging from just several nanometers to micrometers during the preparation and stabilization of the Pickering emulsions. Hence, the emulsion stabilized by particles was identified and described as “Pickering emulsion”, which can be oil-in-water (O/W), water-in-oil (W/O), water-in-water (W/W) ( 3), or even multiple ( 4– 6). Subsequently, Pickering ( 2) put forward to stabilize emulsions by using nanoparticles and microparticles, which promoted the progress of emulsion research. They are first discovered by Ramsden ( 1) in 1903 that the mixture of wax and water could be stabilized by solids, thus forming emulsions. Pickering emulsions are stabilized by solid or soft nano (micro) particles. Therefore, this review provides a comprehensive overview of the recent advances in the stabilization of Pickering emulsions using diverse food-grade particles, as well as their possible applications in the food industry. Furthermore, they possess distinct interfacial properties and functionalities. Different edible particles are reported by recent publications with distinct shapes resulting from the inherent properties of raw materials and fabrication methods. A food-grade particle is preferred by the food or pharmaceutical industries because of their noteworthy natural benefits (renewable resources, ease of preparation, excellent biocompatibility, and unique interfacial properties). Pickering emulsions, which are stabilized by particles, have gained considerable attention recently because of their extreme stability and functionality. 2College of Food Science and Engineering, Nanjing University of Finance and Economics/Collaborative Innovation Center for Modern Grain Circulation and Safety, Nanjing, China.1Institute of Food Science and Technology, Chinese Academy of Agriculture Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing, China.Wei Li 1 †, Bo Jiao 1,2 †, Sisheng Li 1, Shah Faisal 1, Aimin Shi 1, Weiming Fu 1, Yiying Chen 1 and Qiang Wang 1,2 *
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