Pickering Emulsions Stabilized by Biopolymer-based Nanoparticles or Hybrid Particles for Food Applications
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Engineering and Technology".
Deadline for manuscript submissions: 30 June 2026
Special Issue Editors
Interests: food colloids; food oral processing
Special Issues, Collections and Topics in MDPI journals
Interests: aquatic gels; aquatic processing by-products; non-thermal preservation technology; aquatic nutrition; gelatin
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
Pickering emulsions, stabilized by solid particles rather than molecular surfactants, represent a frontier in fabricating sustainable and functional food colloids. This Special Issue aims to collate cutting-edge research and comprehensive reviews that highlight the transition from conventional stabilizers to advanced edible particles. We welcome contributions that explore the rational design, synthesis, and characterization of novel food-grade particles derived from proteins, polysaccharides, polyphenols, and their hybrids (e.g., protein–polysaccharide complexes, lipid-based hybrids). Beyond fundamental insights, this Issue strongly emphasizes practical applications and functionality. We seek manuscripts investigating how these emulsions can enhance food products—for instance, by improving texture, controlling lipid digestion, encapsulating and protecting bioactive compounds, or enabling the development of low-fat, clean-label, and plant-based alternatives. The ultimate goal is to provide a platform for disseminating knowledge that bridges material science with food engineering, paving the way for the next generation of healthier, safer, and more sustainable food innovations.
Dr. Zhihua Pang
Dr. Tao Huang
Guest Editors
Manuscript Submission Information
Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 250 words) can be sent to the Editorial Office for assessment.
Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods is an international peer-reviewed open access semimonthly journal published by MDPI.
Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.
Keywords
- pickering emulsions
- biopolymer particles
- hybrid particles
- interface stabilization
- active delivery
- food-grade particles
- digestion modulation
- clean-label foods
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