Current trends in the field of food emulsions and foams are outlined. Pickering stabilization of multiphase systems by biopolymer-based particles is a prominent area of ongoing research. This report focuses attention on two classes of dispersed systems where noteworthy recent advances have been reported: (i) bubbles and foams, and (ii) water-in-water emulsions.

中文翻译：

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食品乳液和泡沫的进展：对新皮克敦时代研究的反思

概述了食品乳液和泡沫塑料领域的当前趋势。通过基于生物聚合物的颗粒对多相系统进行Pickering稳定化是正在进行研究的重要领域。本报告关注于两类分散系统，其中已报告了值得注意的最新进展：（i）气泡和泡沫，以及（ii）水包水乳液。