Research progress on plant-based protein Pickering particles: Stabilization mechanisms, preparation methods, and application prospects in the food industry

Yachao Tian; Fuwei Sun; Zhuying Wang; Chao Yuan; Zhongjiang Wang; Zengwang Guo; Linyi Zhou

doi:10.1016/j.fochx.2023.101066

Research progress on plant-based protein Pickering particles: Stabilization mechanisms, preparation methods, and application prospects in the food industry

Food Chem X. 2023 Dec 13:21:101066. doi: 10.1016/j.fochx.2023.101066. eCollection 2024 Mar 30.

Authors

Yachao Tian^{1

2}, Fuwei Sun³, Zhuying Wang³, Chao Yuan², Zhongjiang Wang³, Zengwang Guo³, Linyi Zhou¹

Affiliations

¹ College of Food and Health, Beijing Technology and Business University, Beijing 100048, China.
² School of Food Science and Engineering, Qilu University of Technology, Jinan, Shandong 250353, China.
³ College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.

Abstract

At present, there have been many research articles reporting that plant-based protein Pickering particles from different sources are used to stabilize Pickering emulsions, but the reports of corresponding review articles are still far from sufficient. This study focuses on the research hotspots and related progress on plant-based protein Pickering particles in the past five years. First, the article describes the mechanism by which Pickering emulsions are stabilized by different types of plant-based protein Pickering particles. Then, the extraction, preparation, and modification methods of various plant-based protein Pickering particles are highlighted to provide a reference for the development of greener and more efficient plant-based protein Pickering particles. The article also introduces some of the most promising applications of Pickering emulsions stabilized by plant-based protein Pickering particles in the food field. Finally, the paper also discusses the potential applications and challenges of plant-based protein Pickering particles in the food industry.

Keywords: Pickering emulsion; Pickering particles; Plant-based protein; Stabilization mechanism.

Publication types

Review