Advances in stabilization mechanism and stability control of food grade Pickering emulsion

The stability mechanism,degradation mechanism,stability regulation and the application of Pickering emulsion in food industry were reviewed in this paper.The stability mechanism of the Pickering emulsion is that the colloidal particles was adsorbed on the oil-water interface,the colloidal particles form a solid reticular structure and form a low degree of flocculation. The degradation mechanism of Pickering emulsion was divided into physical degradation and chemical degradation,including flocculation,aggregation, sedimentation, Ostwald ripening and lipid oxidation. The methods commonly used to control the stability of Pickering emulsion include:particle modification, synergistic stabilization of various substances, regulating environmental factors and altering particle concentration.This article aims to provide some theoretical references for studying the stability mechanism, degradation mechanism and application of Pickering emulsion in the food industry, and to enlarge its application in the food field.