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December 5, 2025Critical Reviews in Food Science and Nutrition

A systematic review on innovations in co-stabilized protein-hydrocolloid Pickering emulsions: mechanistic insights, tailored properties, and functional applications

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Authors

PAParham Joolaei AhranjaniGFGiovanna Ferrentino

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Overview

This systematic review highlights the mechanism of action of co-stabilized Pickering emulsions, suggesting improved stability and functional applications across food and pharmaceutical sectors.

Key Points

  • Pickering emulsions demonstrate significant stability enhancements through co-stabilization with proteins and hydrocolloids, indicating promising applications.
  • The review synthesizes the mechanism of action and categorizes co-stabilizers based on their properties, revealing critical structure-function relationships.
  • This systematic review analyzes interfacial behavior and rheology in emulsions, contributing insights for future formulation strategies and predictive modeling.
  • Emerging trends highlight the integration of computational modeling and innovative biopolymers, emphasizing opportunities for sustainable emulsification solutions.

Cite This Study

Ahranjani et al. (2025) studied this question.

synapsesocial.com/papers/6932311e8e51979591dce2b2https://doi.org/10.1080/10408398.2025.2592887
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