中文摘要：

Pickering乳液是指由纳米/微米级粒子稳定的乳液。近年来,Pickering乳液因其独特的稳定性,以及在食品、药品中的包埋、载运和质地改良等方面的潜在应用,逐渐成为食品研究领域的热点。本文结合食品级Pickering粒子的相关性质解释了其稳定机制,包括三相接触角理论、吸附理论和空间屏障理论等,并分析了环境因素如温度、pH值和盐浓度等对乳液制备及稳定性的影响;综述了近年来开发的一系列食品级Pickering粒子的制备方式、性质及其实际应用情况,以期推动Pickering乳液在食品领域的研发及工业应用。

英文摘要：

Pickering emulsions stabilized by nano/microparticles have gained considerable attention due to their remarkable properties such as high stability with respect to coalescence,Ostwald ripening and their potential applications in the food industry.This paper elucidates the relationships between the basic properties of Pickering particles and emulsion stability based on the stability mechanism,as well as the effects of environmental factors including temperatures,pH and salt concentration on emulsion stability.Meanwhile,the latest progress in the preparation of food grade Pickering particles and the application of emulsions based on these particles is reviewed,aiming to promote the development and application in the food industry of Pickering emulsion.