Novel Pickering Emulsions in Foods: Potential Applications and Recent Advances
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Physics and (Bio)Chemistry".
Deadline for manuscript submissions: 15 October 2026 | Viewed by 1371
Special Issue Editor
Interests: rheology of complex fluids; composite nanomaterials; Pickering emulsions; soft matter; thermodynamics
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
Pickering emulsions are suspensions of droplets of one liquid in another immiscible liquid, which are stabilized by solid particles (usually nanoparticles) adsorbed at the droplet–liquid interface and have emerged as a novel and promising class of emulsions in the food industry.
In recent years, significant advances have been made in the development and application of Pickering emulsions in food products, opening up new opportunities for the creation of innovative and functional foods. One of the key advancements based on Pickering emulsions is their ability to encapsulate a wide range of active compounds. Moreover, Pickering emulsions have shown potential in reducing the fat content of food products while maintaining their desired texture and taste. In terms of food production, Pickering emulsions are prepared using traditional two-step emulsification processes or more complex techniques such as microfluidic devices. Their unique properties and potential applications in encapsulation, fat reduction, and stimuli-responsive behavior make them a promising area of research for the food industry. With ongoing advancements in emulsion science and technology, Pickering emulsions could play a crucial role in the development of innovative and functional foods to meet the evolving needs and preferences of consumers.
For this Special Issue of Foods, we kindly invite you to submit original review/research articles focusing on novel ideas and applications related to this topic.
Prof. Dr. Rajinder Pal
Guest Editor
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
- emulsions
- pickering emulsions
- solid particle stabilizers (nanoparticles)
- stability (coalescence, Ostwald ripening, and phase inversion)
- creaming and sedimentation
- the characterization of physical and chemical properties
- rheological properties
- interfacial properties
- applications in foods
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