Latest Developing and Application Trend in Food Grade Pickering Stabilizer
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Engineering and Technology".
Deadline for manuscript submissions: 31 October 2026 | Viewed by 248
Editors
2. Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
Interests: plant proteins; structural-activity relationship mechanism; emulsifying properties; pickering emulsions; protein microgel particles
Special Issues, Collections and Topics in MDPI journals
Interests: functional protein; bioactive peptide; polyphenol-protein interaction; functional factor delivery; precise nutrition
Special Issue Information
Dear Colleagues,
Pickering emulsions, stabilized by solid particles rather than traditional surfactants, represent a transformative approach in food science due to their superior physical stability, the ability to protect sensitive bioactive compounds and the demand for clean labels. The current landscape is defined by the exploration of diverse, food-grade stabilizers—including proteins, polysaccharides, polyphenols, and their hybrid complexes—which offer clean-label appeal and enhanced functionality. Protein microgels, in particular, are gaining prominence for their excellent surface activity and elastic properties.
A significant frontier is the development of “smart” stimuli-responsive pickering emulsions. These advanced systems can react to environmental triggers like pH, temperature, or light, enabling the controlled release of active ingredients and presenting innovative applications in active and intelligent food packaging. Concurrently, the research focuses on microencapsulation via spray-drying to improve shelf-life and facilitate industrial application of these food-grade pickering stabilizers.
Looking ahead, the field is poised to leverage novel fabrication and modification techniques to engineer next-generation stabilizers. The ultimate goal is to scale up production while ensuring the bioavailability of encapsulated nutraceuticals, driving the creation of novel functional foods and sustainable packaging solutions. This column will delve into these cutting-edge advancements, providing insights into the science shaping the future of food formulation.
Dr. Aimin Shi
Dr. Xiaojie Ma
Guest Editors
Dr. Fei Xiang
Guest Editor Assistant
Manuscript Submission Information
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Keywords
- pickering emulsions
- food-grade stabilizers
- protein microgels
- polysaccharides particles
- polyphenols particles
- complex particles
- stimuli-responsive
- microencapsulation
- novel fabrication techniques
- novel functional food
- sustainable packaging
- functional factor delivery
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