This review summarizes the major advances that have occurred over the last 5 years in the use of plant-based colloidal particles for the stabilization of oil-in-water and water-in-oil emulsions. We consider the characteristics of polysaccharide-based particles, protein-based particles and organic crystals (flavonoids) with respect to their particle size, degree of aggregation, anisotropy, hydrophobicity and electrical charge. Specific effects of processing on particle functionality are identified. Special emphasis is directed towards the issue of correctly defining the stabilization mechanism to distinguish those cases where the particles are acting as genuine Pickering stabilizers, through direct monolayer adsorption at the liquid–liquid interface, from those cases where the particles are predominantly behaving as ‘structuring agents’ between droplets without necessarily adsorbing at the interface, for example, in many so-called high internal phase Pickering emulsions. Finally, we consider the outlook for future research activity in the field of Pickering emulsions for food applications.

这篇综述总结了过去五年中在使用植物型胶体颗粒稳定水包油和油包水乳液方面取得的重大进展。我们考虑了基于多糖的颗粒，基于蛋白质的颗粒和有机晶体（类黄酮）的粒径，聚集度，各向异性，疏水性和电荷的特征。确定了处理对粒子功能的特定影响。特别强调的是针对正确定义稳定机制的问题，以通过颗粒在液-液界面的直接单层吸附来区分颗粒充当真正的Pickering稳定剂的情况，例如，在许多所谓的高内相Pickering乳液中，颗粒主要在小滴之间充当“结构剂”而不必在界面处吸附。最后，我们考虑了食品应用Pickering乳液领域的未来研究活动的前景。